Chicken and Dumplings Recipe

Shared by Scottpash from Chicago, Illinois

Scottpash's Chicken and Dumplings recipe uses the "Squeeze Bag" method to make the dumplings.

Serves 1


  • 1 Pouch Chicken or (4 oz. Dehydrated Chicken)
  • 3 Tbsp. Dried Mixed Vegetables
  • 1 tsp Soup Base or 1/2 Chicken Bouillon Cube
  • 1/2 cup Flour
  • 2 Tbsp. Whole Egg Powder
  • 2 Tbsp. Dry Milk Powder
  • Salt, Pepper, Poultry Seasonings etc. to taste

At Home:

Dumpling Mix: Combine flour, dried egg powder, dried milk powder, salt, pepper and seasonings to taste in a small Ziploc bag.

Soup Mix: Combine dried mixed vegetables, soup base and seasonings in a separate Ziploc bag. If using dehydrated chicken, add it to this bag.

On the Trail:

  • Add 11/2 cups of water to a pot along with vegetables and soup base mix.
  • Add chicken from pouch, can or dehydrated chicken.
  • Bring water to boil.
  • Add enough water, about 1/4 cup, to dumpling bag to make a thick dough similar to pancake mix by squishing the contents around inside the Ziploc bag.
  • Cut a small slit in corner of bag and squeeze small amounts of dumpling dough into the boiling liquid.
  • Allow to boil an additional minute or two.
  • Cover, remove from heat and let stand for a few minutes.

Additional Suggestions:

Add any vegetables or fresh herbs you like to this chicken and dumplings recipe. I use dehydrated mixed veggies just because they are easy to prepare.

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