With the cooler weather happening here at the moment and work commitments for all of us, there haven’t been any opportunities for us to even escape for a weekend. So instead I have been making some plans for a couple of trips later on in the year and cooking up a few things to help keep us warm.
I cooked up this super easy Chicken and Vegie Soup in the slow cooker. But again it’s one that you could easily do in a camp oven if you had time. It also freezes really well so you could make it ahead of time and take it with you on your next trip for a quick and tasty ready made dinner!
CHICKEN AND VEGIE SOUP
- 1kg chicken drumsticks
- 2 cloves garlic, crushed
- 2 medium carrots, chopped
- 1 large onion, finely chopped
- 2 celery stalks, washed and chopped
- 2 small zucchini, washed and chopped
- 1 1/2 cups soup mix (soak for about half an hour, then rinse and drain well)
- 2 litres chicken stock
- pepper/salt to taste
In a slow cooker, camp oven or stove top pot place all ingredients in together and cover with stock. Allow to cook on low heat for 4 to 5 hours, stirring occasionally.
When chicken meat is ready to fall off the bones, remove drumsticks from soup and remove all skin, bones and gristle. Shred chicken meat with a fork and return to soup mix. Allow to heat through, taste and add extra pepper/salt if required. Serve with crusty bread or why not whip up a quick damper!