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This recipe was the one that started my trail cooking website - and convinced me to write my first trail cookbook a couple years ago. Taken from my book 'Freezer Bag Cooking: Trail Food Made Simple'. You can prepare it two ways - either in a hikers cooking pot or in a quart sized freezer bag. I listed the one pot method here. For the FBC way, put your dry ingredients in the bag and add the hot water/chicken. Stir, seal tightly and insulate for 15 minutes, then fluff and eat.
Units: US | Metric
Serving Size: 1 (253 g)
Servings Per Recipe: 1
The following items or measurements are not included:
low-sodium instant chicken bouillon granules