Chicken cream with vegetables and dumplings

Yield: 4 servings

Measure Ingredient
\N \N ** Package Together **
2 ounces Freeze-Dried Chicken, Or
4 ounces Chicken-Flavored T V P
1 ounce Freeze-Dried Carrots
1 ounce Freeze-Dried Green Beans
1 ounce Freeze-Dried Peas
4 \N Chicken Bouillon Cube, Or
¼ cup Chicken Bouillon Granules
1 teaspoon Dill Weed
½ teaspoon Tarragon
\N \N ** Package Separately **
1 pack Leek Soup, Packet -- to make
4½ \N Cups
1 \N Savory Dumplings
¾ cup Dry Milk
1 tablespoon Margarine
\N \N Salt -- as needed
5½ cup Water
\N \N Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date:

1. Add 5 c cold water to the pot and add all ingredients except dumplings and milk. Bring to a boil and simmer 10 minutes, stirring regularly. 2. Mix ½ c water with milk powder; add to soup gradually. Add margarine. 3. Make dumpling dough and spoon in when soup is simmering.

Makes 8 cups.

Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske From: Terri Woltmon

04-15-94 (20:09) Num (4) Cooking

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