fbpx

Yields8 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
Campfire stew
Nutrition Facts

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

You Will Also Need
 4 tbsp Butter
 1 cup Onion, chopped
 ¼ cup Flour (or 2 tbsp cornstarch for gluten free)
 6 cups Chicken broth
 2 - 3 cups Cooked chicken, cut up
 Freshly ground pepper
Optional
 2 - 3 cups Leftover turkey meat, cut into 1/2 inch cubes may be substituted for chicken
Here's What You Do
  1. In a 4-quart pot melt butter and sauté onion 5 minutes.
  2. Add flour or cornstarch, stir continuously for 30 seconds to form paste.
  3. Stir in broth and bring to a simmer. Stir until thickened.
  4. Add contents of Colorado Campfire Chicken Stew Mix and chicken (or turkey).
  5. 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.

Ingredients

You Will Also Need
 4 tbsp Butter
 1 cup Onion, chopped
 ¼ cup Flour (or 2 tbsp cornstarch for gluten free)
 6 cups Chicken broth
 2 - 3 cups Cooked chicken, cut up
 Freshly ground pepper
Optional
 2 - 3 cups Leftover turkey meat, cut into 1/2 inch cubes may be substituted for chicken

Directions

Here's What You Do
1
  1. In a 4-quart pot melt butter and sauté onion 5 minutes.
  2. Add flour or cornstarch, stir continuously for 30 seconds to form paste.
  3. Stir in broth and bring to a simmer. Stir until thickened.
  4. Add contents of Colorado Campfire Chicken Stew Mix and chicken (or turkey).
  5. 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.

Colorado Campfire Chicken Stew

Recipe Adaptations

Vegan

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: 

  1. In a 4-quart pot, heat oil and sauté onion 5 minutes.
  2. Add mushrooms and sauté 2 minutes.
  3. Stir in broth and bring to a simmer.
  4. Stir in contents of stew mix.
  5. 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.

Slow Cooker

Here’s What You Do:
Recommended crock pot: 4 quart.

  1. In saucepan on the stove melt butter, add chopped onion and sauté 3 minutes. Stir in flour until thickens into paste.
  2. Place mixture into bowl of slow cooker. Add broth and contents of Colorado Campfire Chicken Stew mix.
  3. Cut up fresh or slightly frozen chicken breast and add to slow cooker along with freshly ground black pepper.
  4. Cover and cook on low setting 6 to 8 hours.

Pressure Cooker

We do not have a specific Pressure Cooker recipe for this soup at this time.

Recipe Variations

EASY CHICKEN DUMPLINGS

  1. Drop quartered refrigerator biscuits or biscuit batter on top of the stew and simmer, covered.
  2. Spoon soup over the top of the dumplings occasionally during the last 20 minutes of cooking.

CHICKEN POT PIE VARIATION 1
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.

  1. Have soup for supper for 2 to 3, and save the remainder.
  2. Refrigerate overnight. Use Pillsbury refrigerator pie crust, two round crusts in each box.
  3. Place first crust at bottom of pie pan.
  4. Fill with leftover soup, now nice and thick from refrigeration.
  5. Top with second sheet of pie crust and bake for 30 to 35 minutes at 350 degrees.

CHICKEN POT PIE VARIATION 2

  1. Put the left over thick soup into an 8 x 8 inch pyrex pan and bake for 20 minutes in 350 degree oven.
  2. 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.

Cooking & Nutrition Tips

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 of diced bell peppers, mushrooms, green beans, bok choy or parsnips in the final 20 minutes.
  • To reduce sodium: use a low-sodium broth, bone broth, or stock.
  • For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
  • For added nutrition: look in your fridge/garden and add any vegetables you have on hand!