
Serving Size 4 1/3 tbsp. dry mix
Servings 8
- Amount Per Serving
- Calories 90
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 35mg2%
- Potassium 319mg10%
- Total Carbohydrate 18g6%
- Dietary Fiber 5g20%
- Sugars 3g
- Protein 4g8%
- Vitamin A 8%
- Vitamin C 20%
- Calcium 4%
- Iron 6%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Colorado Campfire Chicken Stew
- In a 4-quart pot melt butter and sauté onion 5 minutes.
- Add flour or cornstarch, stir continuously for 30 seconds to form paste.
- Stir in broth and bring to a simmer. Stir until thickened.
- Add contents of Colorado Campfire Chicken Stew Mix and chicken (or turkey).
- Bring to a simmer again, cover and cook 30 minutes.
Serve this thick-as-pot pie soup with biscuits on the side!
Soup will thicken if made ahead, may want to add 1 or 2 cups more broth when serving.
Mushrooms become the heart of this rich vegetable stew.
You Will Also Need:
- 4 Tbsp. oil
- 1 medium onion, chopped (1 cup)
- 6 cups vegetable broth (48 oz.)
- 20-24 oz. Fresh Mushrooms (Button, Portobello, Oyster or mixed Varieties), chopped
- Freshly ground pepper
Here's what you do:
- In a 4-quart pot, heat oil and sauté onion 5 minutes.
- Add mushrooms and sauté 2 minutes.
- Stir in broth and bring to a simmer.
- Stir in contents of stew mix.
- Bring to a boil, reduce heat, and simmer covered for 30 minutes. Pepper to taste.
Soup will thicken if made ahead, may add 1 or 2 cups more broth when serving.
Recommended crock pot: 4 quart.
- In saucepan on the stove melt butter, add chopped onion and sauté 3 minutes. Stir in flour until thickens into paste.
- Place mixture into bowl of slow cooker. Add broth and contents of Colorado Campfire Chicken Stew mix.
- Cut up fresh or slightly frozen chicken breast and add to slow cooker along with freshly ground black pepper.
- Cover and cook on low setting 6 to 8 hours.
- Drop quartered refrigerator biscuits or biscuit batter on top of the stew and simmer, covered.
- Spoon soup over the top of the dumplings occasionally during the last 20 minutes of cooking.
The essence of comfort food is a good recipe for Chicken pot pie. For a great way to use leftovers and get 2 meals out of one soup mix, prepare the Colorado Campfire chicken stew per directions on the package.
- Have soup for supper for 2 to 3, and save the remainder.
- Refrigerate overnight. Use Pillsbury refrigerator pie crust, two round crusts in each box.
- Place first crust at bottom of pie pan.
- Fill with leftover soup, now nice and thick from refrigeration.
- Top with second sheet of pie crust and bake for 30 to 35 minutes at 350 degrees.
- Put the left over thick soup into an 8 x 8 inch pyrex pan and bake for 20 minutes in 350 degree oven.
- Remove from oven, top with pop-open refrigerator biscuits (such as Pillsbury Grand biscuits) and bake for 12 to 15 minutes longer until the biscuits are golden.
Remember these are soup-starter mixes, you can't go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!
- To boost and vary vegetables, add 2 cups diced bell peppers, mushrooms, green beans, bok choy or parsnips in final 20 minutes.
- To boost whole grains, add a crusty whole grain bread to soup rather than dumplings or chicken pot pie recipe variations suggested on the package or website.
- To give a Mediterranean twist, top each serving with 1 tablespoon chopped, unsalted walnuts.
- To cut saturated fat, prepare with 4 tablespoons vegetable oil instead of butter and use skinless chicken.
- To cut sodium, prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.
Ingredients
Directions
- In a 4-quart pot melt butter and sauté onion 5 minutes.
- Add flour or cornstarch, stir continuously for 30 seconds to form paste.
- Stir in broth and bring to a simmer. Stir until thickened.
- Add contents of Colorado Campfire Chicken Stew Mix and chicken (or turkey).
- Bring to a simmer again, cover and cook 30 minutes.
Serve this thick-as-pot pie soup with biscuits on the side!
Soup will thicken if made ahead, may want to add 1 or 2 cups more broth when serving.
Mushrooms become the heart of this rich vegetable stew.
You Will Also Need:
- 4 Tbsp. oil
- 1 medium onion, chopped (1 cup)
- 6 cups vegetable broth (48 oz.)
- 20-24 oz. Fresh Mushrooms (Button, Portobello, Oyster or mixed Varieties), chopped
- Freshly ground pepper
Here's what you do:
- In a 4-quart pot, heat oil and sauté onion 5 minutes.
- Add mushrooms and sauté 2 minutes.
- Stir in broth and bring to a simmer.
- Stir in contents of stew mix.
- Bring to a boil, reduce heat, and simmer covered for 30 minutes. Pepper to taste.
Soup will thicken if made ahead, may add 1 or 2 cups more broth when serving.
Recommended crock pot: 4 quart.
- In saucepan on the stove melt butter, add chopped onion and sauté 3 minutes. Stir in flour until thickens into paste.
- Place mixture into bowl of slow cooker. Add broth and contents of Colorado Campfire Chicken Stew mix.
- Cut up fresh or slightly frozen chicken breast and add to slow cooker along with freshly ground black pepper.
- Cover and cook on low setting 6 to 8 hours.
- Drop quartered refrigerator biscuits or biscuit batter on top of the stew and simmer, covered.
- Spoon soup over the top of the dumplings occasionally during the last 20 minutes of cooking.
The essence of comfort food is a good recipe for Chicken pot pie. For a great way to use leftovers and get 2 meals out of one soup mix, prepare the Colorado Campfire chicken stew per directions on the package.
- Have soup for supper for 2 to 3, and save the remainder.
- Refrigerate overnight. Use Pillsbury refrigerator pie crust, two round crusts in each box.
- Place first crust at bottom of pie pan.
- Fill with leftover soup, now nice and thick from refrigeration.
- Top with second sheet of pie crust and bake for 30 to 35 minutes at 350 degrees.
- Put the left over thick soup into an 8 x 8 inch pyrex pan and bake for 20 minutes in 350 degree oven.
- Remove from oven, top with pop-open refrigerator biscuits (such as Pillsbury Grand biscuits) and bake for 12 to 15 minutes longer until the biscuits are golden.
Remember these are soup-starter mixes, you can't go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!
- To boost and vary vegetables, add 2 cups diced bell peppers, mushrooms, green beans, bok choy or parsnips in final 20 minutes.
- To boost whole grains, add a crusty whole grain bread to soup rather than dumplings or chicken pot pie recipe variations suggested on the package or website.
- To give a Mediterranean twist, top each serving with 1 tablespoon chopped, unsalted walnuts.
- To cut saturated fat, prepare with 4 tablespoons vegetable oil instead of butter and use skinless chicken.
- To cut sodium, prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.