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Chicken Stew And Dumplings
In a sandwich bag:
1 cup biscuit mix
1 Tbsp dry milk
1 tsp dried chives
1 tsp dried parsley
Mark on bag “Add 1/3 cup water”.
In a small bag:
4 tsp low sodium chicken bouillon
½ tsp dried parsley
1/4 tsp dried thyme
1/4 tsp diced dried garlic
1/4 tsp black pepper
Salt to taste
Also take a 7-ounce foil pouch of chicken.
Cover the vegetables with cold water and let soak for 10-15 minutes.
Add 4 cups water, both the broth and vegetable bags and the chicken with any broth to your pan. Bring to a boil, lower the heat a bit on your stove and keep simmering at a low boil. Taste the broth and salt to taste.
Meanwhile mix up the biscuit mix in its bag. Add the water, push out any air, seal the bag and knead till mixed.
Snip a corner on the bag and start squeezing out dumplings. Let them simmer on the soup, with lid on for 5 minutes or till the dumplings are steamed and done.
Serves 2 large appetites or 3 smaller appetites.