Camp Recipe: Simple Asian-Style Chicken and Rice Soup
½ cup instant white rice
1 TB powdered broth/bouillon (chicken, vegetable or beef)
1 TB powdered stir-fry seasoning
½ cup dehydrated (shredded) chicken
¼ cup dehydrated (shredded) carrots
4 cups water
Mix all ingredients in cooking pot and bring to a rolling boil. Cover and let sit five minutes (or longer to let cool).
Dairy and gluten free: Many all-natural bouillons are gluten free; check this and the Asian-style seasoning to be sure. Otherwise, the remaining ingredients are naturally gluten free.
Camp Tip: We always carry extra bouillon for making a quick and easy hot lunch, or an appetizer on days we arrive early in camp. Measuring isn’t necessary – soups are simply cooking any extra ingredients (or a small amount robbed from the dinner cache) with water and bouillon to taste. They’re also a no-mess method of incorporating fresh meat and vegetables when available. Hydration is a bonus.