Serves: 6
Total Calories: 407
Mash up the garlic and saute it in 3 - 4 tablespoons olive oil. Season the chicken breasts and saute for 4 - 5 minutes turning once. Add the beer (or the equivalent of water or chicken stock) and place in the Dutch Oven. Place 10-15 briquets underneath and allow to cook for 30-40 minutes. Cook the noodles according to package directions but halve the cooking time. Drain and reserve excess water.
Pull the lid off the Dutch Oven and spoon in the noodles and pour the soup over top. Return to the coals and continue cooking for 15-20 minutes. Add 1-2 cups of water reserved from noodles if original liquid has cooked off. This will keep the bottom from scorching.
A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Fowl & Fish
This Hungry Ridge Chicken recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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