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BCC Soup
by Kathy and Bruce Jacobs
Great chicken soup!
Ingredients
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1.25 cup Bear Creek Cheddar Broccoli Soup Mix
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3 Cups Milk
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1 cup Water
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1 Cup dried Mushroom Slices
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2 Large Boneless Skinless Chicken Breasts
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Liberal amount of Garlic Powder
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Equipment
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Dutch Oven, with liner pan and thermometer
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Cutting board and knife
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Small bowl for reconstituting mushrooms
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Preparation Steps
- Pour water over mushroom slices to re-constitute
- Mix milk and soup mix into liner pan
- Add garlic, mushrooms and water
- Cut chicken into 1 inch pieces
- Stir chicken pieces into liner pan
- Let mixture stand while starting coals
- When coals are ready, put liner in DO and cook at 325
- Dish is done when mixture reaches temperature of 175
Notes
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When cooking for two, we do this in a 10 inch Dutch Oven. When cooking for four, we do it in a 12 inch Dutch Oven.
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