One-Pot Cheesy Chicken and Noodles
Freeze-dried chicken and noodles with powdered cream and cheese. One pot, eight minutes.
- calories
- 600
- weight
- 6.5 oz
- cal / oz
- 92
- protein
- 35 g
- serves
- 2, scales
- prep
- 2 min
- cook
- 13 min
- total time
- 15 min
- water
- 840 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Campfire coals
- Car camping
- Backpacking
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Egg noodles | 2 cups | dried, about 3.5 ounces |
|---|---|---|
| Freeze-dried chicken | 1 cup | |
| Dry milk powder | 1/3 cup | |
| Cheese powder | 1/3 cup | |
| Butter powder | 1/4 cup | |
| Dried onions | 1 tbsp | |
| Dried carrots | 1 tbsp | |
| Freeze-dried peas | 1/4 cup | |
| Freeze-dried corn | 1/4 cup | |
| Italian seasoning | 1 1/2 tsp | |
| Sea salt | 1/2 tsp | or to taste |
| Black pepper | 1/4 tsp |
Method
- Pour 840 ml of water into a pot or skillet and bring to a boil over medium-high heat.
- Add all the dry ingredients at once and stir well to combine.
- Bring back to a boil, then reduce heat to medium and maintain a gentle simmer. Stir frequently to prevent sticking and boiling over.
- Cook for 8 minutes or until the pasta is tender, stirring often.
- Remove from heat and cover for 5 minutes. The mixture will thicken as it cools and the powders continue to hydrate.
- Stir and serve.
The powdered milk and butter transform into a thin sauce that carries the noodles and chicken. It’s not real cream, but it stops this from tasting like noodles in salty water. Cheese powder adds enough depth to make it taste intentional. The freeze-dried vegetables soften in the broth and add small flecks of color.
Watch the pot—it will boil over if you look away. Eight minutes of simmering cooks the pasta through if your stove runs normal; adjust down a minute or two for a hot flame. The five-minute rest is crucial. That’s when the powders finish absorbing liquid and thicken the whole thing from a thin soup into something that actually coats your spoon.
Packing
Mix all dry ingredients into a single freezer bag at home. At camp, pour the bag into your pot with boiling water—no sorting five ingredients by lamplight.
Variations
- Add a tablespoon of powdered garlic for extra savory depth.
- Use Italian herbs or herbes de Provence instead of Italian seasoning.
- A pinch of cayenne adds welcome heat.
https://trailcooking.com/2024/11/11/boondocking-meals-chicken-noodle-skillet