Camping Recipe: Chicken and Dumplings with Chanterelle Mushrooms

Oct 19, 2013 by     No Comments    Posted under: Camping Recipes, Recipes, Soup Recipes, Wild Foods
Camping Chicken and Dumplings with Chanterelles

Camping Chicken and Dumplings with Chanterelles

 

While on our recent Fall mushroom hunt, we found well over 50 pounds of delicious gourmet fungus.  Chanterelles were the most abundant, so we ate them in just about every meal of our trip.  This extremely tasty and hearty soup is the result of one of those mushroom meals.  And though chanterelles pair perfectly with the creamy chicken goodness of this dish, any mild mushroom will do, including store-bought button mushrooms.

We were camping in a friends retro 1974 Airstream trailer, so we ended up cooking this delicious soup inside on the trailer gas stove; not my normal Bald Gourmet camping recipe style, but fun regardless.

1974 Airstream Trailer Camping

1974 Airstream Trailer Camping

If you don’t have an aluminum twinkie to cook in, don’t worry.  This recipe can just as easily be cooked in a pot on a camp stove, over a fire, or even cooked in a dutch oven.  Whichever suites your style of camping, this is one tasty meal to enjoy in the cool autumn forests.

We purposefully made this recipe very easy to make, using canned stock, soup base, and frozen dumplings.  But feel free to make scratch dumplings and stock if you’d rather spend the day prepping for dinner!  The dumpling style in this recipe is a thick noodle rather than a fluffy floating biscuit.  I grew up with the biscuit kind, Sadie grew up with the noodle kind.  Both are good and both thicken your soup well.  For this recipe, we went with the noodle kind for simplicity purposes.

Ingredients Needed to Make Chicken and Dumplings While Camping

  • 3 carrots, diced
  • 3 celery stalks, diced
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 3 chicken breasts, cubed into bite-sized pieces
  • 5 tablespoons butter
  • 3 tablespoons oil
  • 2 cups chanterelle mushrooms, preferably young bite-sized buttons
  • 1 can cream of chicken soup (10.75 ounces)
  • 2 32-ounce boxes chicken stock (for a total of 64 ounces/8 cups)
  • 1 package (1.5 lbs) Mary B’s frozen dumplings, or other brand
  • 1 tablespoon fresh thyme
  • 1/2 teaspoon dried thyme
  • Season to taste with salt, black pepper, and onion powder
Diced Veg for Camping Chicken and Dumplings

Diced Veg for Camping Chicken and Dumplings

Chanterelle Buttons for Camping Chicken and Dumplings

Chanterelle Buttons for Camping Chicken and Dumplings

 

How to Make Chicken and Dumplings with Mushrooms While Camping

If cooking over a fire, get a good bed of coals going and prepare small kindling pieces for adjusting and maintaining the heat while cooking.  If cooking over a camp stove or in a camp trailer, skip this step and cook away.

Melt butter in a large pot over medium-high heat and add onions.  Cook the onions until soft and slightly translucent.

Saute Onion in Butter for Camping Chicken and Dumplings

Saute Onion in Butter for Camping Chicken and Dumplings

Add the chicken and saute for a few minutes until the chicken is white all over.  Then add the garlic, carrots and celery.  Season to taste with salt, pepper, and onion powder, and cook, stirring often, until carrots are bright in color and softened some, about 5 minutes or so.

Chicken and Veg for Camping Chicken and Dumplings

Chicken and Veg for Camping Chicken and Dumplings

Add the chanterelle mushrooms and dried thyme, and cook for another 4-5 minutes. If mushrooms are larger than bite-sized, cut in half (or whatever is needed) to be bite-sized.

Add Chanterelles to Chicken and Dumplings

Add Chanterelles to Chicken and Dumplings

Add the broth and cream of chicken soup, and bring to a boil.  Add the dumplings, breaking them into thirds as you do.

Use Frozen Dumplings for Chicken Soup When Camping

Use Frozen Dumplings for Chicken Soup When Camping

Break Dumplings into Thirds

Break Dumplings into Thirds

Chicken and Dumplings with Chanterelles

Chicken and Dumplings with Chanterelles

Return to boil, then reduce heat to a slow rolling boil.  Cover and cook for 30 minutes.  Add fresh thyme, and cook for another 5-10 minutes, or until dumplings are soft.  Season to taste with salt, black pepper, and onion powder.

Serves 4-6

Recipe by Jothan and Sadie Yeager, September 2013

 

While camping, The Bald Gourmet enjoys Chicken and Dumplings with fresh chanterelle mushroom buttons found in the forests of the Pacific Northwest.

 

Camping Recipe: Chicken and Dumplings with Chanterelle Mushrooms
 
Prep time

Cook time

Total time

 

We purposefully made this recipe very easy to make, using canned stock, soup base, and frozen dumplings. But feel free to make scratch dumplings and stock if you’d rather spend the day prepping for dinner! The dumpling style in this recipe is a thick noodle rather than a fluffy floating biscuit. I grew up with the biscuit kind, my wife grew up with the noodle kind. Both are good and both thicken your soup well. For this recipe, we went with the noodle kind for simplicity purposes.
Author:
Recipe type: Soup
Cuisine: Camping
Servings: 4-6

Ingredients
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 3 chicken breasts, cubed into bite-sized pieces
  • 5 tablespoons butter
  • 3 tablespoons oil
  • 2 cups chanterelle mushrooms, preferably young bite-sized buttons
  • 1 can cream of chicken soup (10.75 ounces)
  • 2 32-ounce boxes chicken stock (for a total of 64 ounces/8 cups)
  • 1 package (1.5 lbs) Mary B’s frozen dumplings, or other brand
  • 1 tablespoon fresh thyme
  • ½ teaspoon dried thyme
  • Season to taste with salt, black pepper, and onion powder

Instructions
  1. If cooking over a fire, get a good bed of coals going and prepare small kindling pieces for adjusting and maintaining the heat while cooking. If cooking over a camp stove or in a camp trailer kitchen, skip this step and cook away.
  2. Melt butter in a large pot over medium-high heat and add onions. Cook the onions until soft and slightly translucent.
  3. Add the chicken and saute for a few minutes until the chicken is white all over.
  4. Then add the garlic, carrots and celery.
  5. Season to taste with salt, pepper, and onion powder, and cook, stirring often, until carrots are bright in color and softened some, about 5 minutes or so.
  6. Add the chanterelle mushrooms and dried thyme, and cook for another 4-5 minutes. If mushrooms are larger than bite-sized, cut in half (or whatever is needed) to be bite-sized.
  7. Add the broth and cream of chicken soup, and bring to a boil. Add the dumplings, breaking them into thirds as you do.
  8. Return to boil, then reduce heat to a slow rolling boil. Cover and cook for 30 minutes. Add fresh thyme, and cook for another 5-10 minutes, or until dumplings are soft. Season to taste with salt, black pepper, and onion powder.

Notes
Though chanterelles pair perfectly with the creamy chicken goodness of this dish, any mild mushroom will do, including store-bought button mushrooms.

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I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.