Chicken cream with vegetables and dumplings
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ** 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 | Chicken Bouillon Cube, Or | |
| ¼ | cup | Chicken Bouillon Granules |
| 1 | teaspoon | Dill Weed |
| ½ | teaspoon | Tarragon |
| ** Package Separately ** | ||
| 1 | pack | Leek Soup, Packet -- to make |
| 4½ | Cups | |
| 1 | Savory Dumplings | |
| ¾ | cup | Dry Milk |
| 1 | tablespoon | Margarine |
| Salt -- as needed | ||
| 5½ | cup | Water |
| Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date: | ||
Directions
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