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


  1. Pour water over mushroom slices to re-constitute.
  2. Mix milk and soup mix into liner pan.
  3. Add garlic, mushrooms and water.
  4. Cut chicken into 1 inch pieces.
  5. Stir chicken pieces into liner pan.
  6. Let mixture stand while starting coals.
  7. When coals are ready, put liner in DO and cook at 325.
  8. 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.