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Note: Temporarily shipping English and French label. (Same Great Recipe!)

Add chicken to this all natural mix of peas, carrots, potatoes,  and white beans with just the right seasoning for a soup as thick and rich as the inside of a chicken pot pie. Gluten free when prepared with corn starch.  Great for campers too! Makes about 6 12-oz. servings.

Chicken Stew Mix Ingredients:

Dehydrated white beans, potato, onion, carrot, peas, celery, yellow pepper, thyme and sage. No added salt, preservatives or MSG.

Allergen Information: Certified Gluten-Free

Recipe Additions:

  • 4 tablespoons butter
  • 1 cup onion, chopped
  • 1/4 cup flour or use cornstarch for gluten free
  • 6 cups chicken broth
  • 2-3 cups cooked chicken, cut up
  • Freshly ground pepper

Chicken Stew Recipe Directions:

  1. In a four quart pot melt butter and saute’ onion 5 minutes.
  2. Add flour or cornstarch, stir continuously for 30 seconds to form paste.
  3. Stir in broth, raise heat, and bring to a simmer. Stir until thickens.
  4. Add contents of Colorado Campfire Chicken Stew mix and chicken.
  5. Bring to a simmer again, cover and cook 30 minutes.
  6. 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.

Biscuits for Dumplings (Optional)

  • For chicken and dumplings add biscuits at same time as the chicken to the top of the stew and simmer covered, spooning soup over the top of the dumplings occasionally.

Great for Campers!

  • For easy campfire cooking just simmer broth with the soup mix and canned chicken for a hearty meal with biscuits.

New! Chicken Pot Pie Recipe Variation:

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.
    OR, Put the left over thick soup into an 8 x 8 inch pyrex pan and bake for 20 minutes in 350 degree oven.
  6. 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.

Colorado Campfire Chicken Stew

Preparation Time:
Under 1 hour

Nutrition Facts

Serving Size: About 5 Tbsp. (25g)
Prepared Serving Size: About 1 Cup
Serving Per Container: About 8

Amount per Serving Mix Prepared
Calories 70 220
   Calories from Fat 5 80

% Daily Value**
Total Fat 0g* 0% 14%
   Saturated Fat 0g 0% 23%
   Trans Fat 0g
Cholesterol 0mg 0% 17%
Sodium 10mg 0% 33%
Total Carbohydrate 15g 5% 7%
   Dietary Fiber 4g 16% 20%
   Sugars 2g
Protein 1g

Vitamin A 8% 10%
Vitamin C 20% 20%
Calcium 6% 6%
Iron 6% 10%
*Amount in As packaged. About 1 cup prepared contributes an additional 100 Calories (45 Calories from Fat), 5 g Total Fat (1.5 g Saturated Fat), 25 mg Cholesterol, 790 mg Sodium, 7 g Total Carbohydrate (1 g Dietary Fiber, 2 g Sugars), 7 g Protein.
**Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500

Total Fat Less than 65g 80g
 Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
 Dietary Fiber   25g 30g

Calories per gram: Fat 9 Carbohydrate 4 Protein 4