4 pkgs dry chicken noodle soup mix
4 6oz cans boned chicken
4 cups biscuit mix
8 tbs powdered milk
Put biscuit mix and powdered
milk in gallon zip-lock and shake to mix thoroughly. Double bag to store. In large pot or Dutch oven, add soup mix and chicken to 12 cups boiling water and
lower heat to simmer. Mix 1 1/3 cups water to dry ingredients in zip-lock to
make a dough. Drop dough by spoonfuls into the soup mixture. Simmer 10 minutes uncovered, then 10 minutes covered.
Thanks to Tom Maughn -- a Prodigy Scouter
