Frontier Colorado Campfire Chicken Stew

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This soup is as thick and rich as chicken pot pie with carrots, peas, potatoes and white beans, and can be prepared for gluten free dining. Great for campers too!

Additions:

4 tablespoons butter
1 cup onion, chopped
1/4 cup flour or use cornstarch for gluten free
6 cups chicken broth
2-3 cups cooked chicken, cut up
Freshly ground pepper

Biscuits for Dumplings (Optional)
For chicken and dumplings add biscuits at same time as the chicken to the top of the stew and simmer covered, spooning soup over the top of the dumplings occasionally.

Campers!
For easy campfire cooking just simmer broth with the soup mix and canned chicken for a hearty meal with biscuits.

Cooking Directions:

In a four quart pot melt butter and saute’ onion 5 minutes.  Add flour or cornstarch, stir continuously for 30 seconds to form paste.  Stir in broth, raise heat, and bring to a simmer. Stir until thickens.  Add contents of Colorado Campfire Chicken Stew mix and chicken.
Bring to a simmer again, cover and cook 30 minutes.  Remove bay leaf and serve this thick-as-pot-pie soup meal with biscuits on the side.  Soup will thicken if made ahead, may want to add 1 or 2 cups more broth when serving.

Ingredients:

Dehydrated white beans, potato, onion, carrot, peas, celery, yellow pepper, thyme and sage. No added salt, preservatives or MSG.