Trails for everyone, forever

Home Go Outside Trail Smarts Backcountry Kitchen Dinner Chicken Stew & Dumplings

Chicken Stew & Dumplings

Warm up your winter camp with this tasty and filling soup recipe.

Dumpling Soup by Kirk Kirkconnell
Photo by Kirk Kirkconnell.

Recipe by Sarah Kirkconnell.


About 2-3 servings


5 minutes / 30 minutes


  • For the biscuits:
  • 1 cup biscuit mix
  • 1 tbsp dry milk
  • 1 tsp dried chives
  • 1 tsp dried parsley
  • For the broth:
  • 3/4 cup freeze-dried vegetable mix
  • 1 tbsp diced dried onion flakes
  • 1 tbsp diced instant hashbrowns
  • 1 7-ounce pouch of chicken
  • 4 tsp low-sodium chicken bouillon 
  • 1/2 tsp dried parsley
  • 1/4 tsp dried thyme
  • 1/4 tsp diced dried garlic
  • 1/4 tsp black pepper
  • Salt to taste




Cover the freeze-dried vegetables with cold water and let soak for 5 minutes in a 2 liter pot.


Add 4 cups water, the broth ingredients, and chicken to a pot. Bring to a boil, taste the broth, and salt to taste. Lower the heat and keep simmering at a low boil.


Meanwhile, mix up the biscuit mix in a bag. Add 1/3 cup water, push out any air, seal the bag and knead until mixed. Snip a corner of the bag and start squeezing out dumplings.


Let them simmer on the soup with the lid on, for 5 minutes or until the dumplings are steamed and done (poke a spoon in one to check for being doughy!), lowering the flame as needed to prevent boil-overs.