Camp Chicken and Dumplings
Ready In: 50 mins
Serves: 8
Ingredients
- 2 lbs chicken
- 2 (14 ounce) cans chicken broth
- 1 3⁄4 cups water
- 1 1⁄2 tablespoons butter or 1 1⁄2 tablespoons margarine
- 1 tablespoon dehydrated onion
- 1⁄4 teaspoon celery seed
- 1 1⁄2 cups milk
- 1 teaspoon pepper
- 1 (17 1/2ounce) package flour tortillas, cut into 1 X 2 inch pieces
Directions
- Place chicken parts, water, broth, onion, celery seed and pepper in a dutch oven. Bring to a boil, allow to boil until chicken is done.
- Remove chicken pieces from broth and allow to cool.
- When chicken is cool enough to handle pick off bones and return to broth (or dice if meat is boneless).
- Add milk and butter to broth mixture, allow to simmer for 5 minutes.
- Add tortilla strips into broth chicken mixture and gently stir to combine.
- Simmer until mixture thickens to desired consistency.
- Can be cooked over an open fire in a dutch oven, or at home on a stovetop.
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