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BCC Soup
by Kathy and Bruce Jacobs

Great chicken soup!


1.25 cup Bear Creek Cheddar Broccoli Soup Mix

3 Cups Milk

1 cup Water

1 Cup dried Mushroom Slices

2 Large Boneless Skinless Chicken Breasts

Liberal amount of Garlic Powder


Dutch Oven, with liner pan and thermometer

Cutting board and knife

Small bowl for reconstituting mushrooms

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


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.

What is a liner pan and how do I use it?


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