Dehydrated Meat

Chicken Vegetable Stew

Name: Chicken Vegetable Stew
Prep time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 1 cup dehydrated ground chicken; 1/3 cup dehydrated onions; 1/3 cup dehydrated carrots; 1/3 cup dehydrated celery; 1/3 cup dehydrated potatoes; 4 tablespoons dehydrated tomato powder; 2 tablespoons garlic powder; 3 tablespoons dried parsley; 4 tablespoons beef bouillon powder; 2 cups dehydrated ground chicken; 1/2 cup bacon bits; 2 cups dehydrated corn; 2 tablespoons dehydrated powdered jalapeno; 1/2 cup dehydrated diced onion; 1/2 cup dehydrated diced red (bell) pepper; 3 tablespoons dried thyme; 4-5 tablespoons chicken bouillon powder; 1 cup dehydrated (cubed) potatoes; 1/2 cup, plus 2 tablespoons powdered whole milk

3.8 (424)

A classic bowl of chicken vegetable soup is a must-have recipe for everyone. This version of the classic provides the perfect amount... Chicken Vegetable Stew

Serves 4
Prep Time 5 minutes
Total Time 2hrs 5m

Ingredients

1 cup dehydrated ground chicken
1/3 cup dehydrated onions
1/3 cup dehydrated carrots
1/3 cup dehydrated celery
1/3 cup dehydrated potatoes
4 tablespoons dehydrated tomato powder
2 tablespoons garlic powder
3 tablespoons dried parsley
4 tablespoons beef bouillon powder
2 cups dehydrated ground chicken
1/2 cup bacon bits
2 cups dehydrated corn
2 tablespoons dehydrated powdered jalapeno
1/2 cup dehydrated diced onion
1/2 cup dehydrated diced red (bell) pepper
3 tablespoons dried thyme
4-5 tablespoons chicken bouillon powder
1 cup dehydrated (cubed) potatoes
1/2 cup, plus 2 tablespoons powdered whole milk

Instructions

Mix the dry components at home and keep the milk powder in its own twist. It clumps against anything that has picked up damp, and a clump will not dissolve in a camp pot.
Get the water boiling before the powders go anywhere near it, and whisk rather than tip. Tomato powder and bouillon both form a skin on the surface and then sit there as lumps.
Put the potato and the chicken in first and give them a head start. They are the densest things in the pot and everything else will be ready well before they are.
Drop to a bare simmer once the rest is in. A hard boil breaks dehydrated vegetables into shreds before their centres have softened at all.
Keep topping up with hot water as it thickens. Dried potato drinks far more than you expect, and a stew that looked right at five minutes is a paste at fifteen.
It is ready when a cube of potato crushes against the side of the pot with no chalky core left. That is the slowest thing in the bowl, so it decides for everything else.
Season at the very end. The bouillon powders are salty and how salty varies by brand, so taste before you reach for anything.
The dry mix keeps a year sealed, or longer vacuum-packed. Bacon bits are the exception — their fat turns within a couple of months, so pack them apart and add them fresh.