Updated: Feb 29
Most wouldn’t think to attempt chicken tetrazzini on the trail, but when you pack the right ingredients, making the dish on your next backpacking trip is as easy as pouring water into a bag – well, after you bring it to a boil, of course. The dry mushroom soup mix creates something similar to the rich gravy-like sauce featured in classic chicken tetrazzini and turns canned chicken into something you want to eat. Moreover, it coats ramen noodles beautifully. This is certainly one of those recipes you want to make when you aren’t backpacking solo. Aside from the recipe yielding 3 generous servings, this is hearty comfort food you want to enjoy with company.
3 servings dry mushroom soup mix
1 tablespoon shallot flakes
1⁄2 teaspoon dried thyme
1/8 teaspoon garlic powder
1/8 teaspoon dried parsley
1 package of ramen noodles, flavor pouch discarded
3 cups water
1 (5oz) can of chicken
1-2 packets of parmesan cheese
[At home] Add the mushroom soup mix, shallot flakes, thyme, garlic powder, and parsley to a resealable bag with the ramen noodles.
Press the air out of the bag and seal.
[In camp] Bring the water to a boil.
Add the contents of the resealable bag to the water and cook for 2 minutes.
Stir in the chicken and finish with parmesan cheese.
Note: Feel free to add dried mushrooms to the recipe, along with the soup mix. Just give them a rough chop before packing them up. You may need a little more water if adding mushrooms.