We love to eat well, whether that be at home or out on the trail! This Egg Noodle Chicken is comforting and full of flavor. It would be a tasty meal at home but tastes even better in the fresh air under a blue sky!
Many people are surprised to hear how good we eat on the trail. Then when they hear that we prepared and dehydrated all our own food they are even more amazed.
This is what Egg Noodle Chicken looks like when is dehydrated and packed up, ready for the trail.
It may not look like an appetizing meal but believe me, once it is re-hydrated your mouth will be watering… especially after a long day of hiking, canoeing, kayaking or anything active!
Here is an example setup for how you would cook up a backing recipe while on the trail. There are many options out there. We use a MSR Pocket Rocket.
We love this backpacking recipe and we hope you do too!
- 1lb Chicken Breast
- ½ Onion
- 16 oz Can Tomatoes
- 8 oz Can Tomato Sauce
- 1 tsp Salt
- ¼ tsp Pepper
- 1 tsp Dried Oregano and/or Basil
- 1 cup Whole Wheat Egg Noodles, cooked then dehydrated
- 1/3 cup dehydrated mushroom
- Prepare what I like to call the "special mix." Cook chicken breasts, let cool and pull/shred finely with fork. Cut onions into ¼ inch slices and sautee in skillet with minced garlic until tender but not brown. Combine canned tomatoes, tomato sauce, salt, pepper, oregano/basil in skillet with sauteed onions and garlic. Add shredded chicken into the skillet. Simmer for another 15 minutes and let cool.
- Dehydrate 'special mix' by spreading it thinly on parchment paper.
- Measure 1 cup of Special Mix (see above), 1 cup Whole Wheat Egg Noodles and 1/3 cup dehydrated mushroom
- Pack in a quart sized bag
- Combine all ingredients with 1-1/2 cups of water in pot and soak for 5 minutes.
- Use camp stove to bring to a boil, and continue cooking with the lid on for one minute.
- Remove pot from stove and wait ten minutes before eating (insulate pot if possible).