This past weekend my official taste tester, Mad Dog and I went camping. To be honest I was a little worried, I love camping but I haven’t gone much and May on the East Coast isn’t exactly warm. Even though I was worried about staying warm and my lack of experience I was excited to go. So after a little bit of planning and some meal prep we packed the car and headed out.
We decided to stay at Thomas Raddall Provincial Park on the South Shore of Nova Scotia. Once we unpacked the car and set up camp we took Mad Dog out for a walk to explore.
After our walk we headed back to camp to relax by the fire with cup of tea.
Mad Dog was quite happy with our sleeping arrangements.
Now this is where the post goes a little sideways. I had intended on writing a post about a camp fire breakfast but the universe had other ideas and threw a few wrenches in our plans. For the first wrench it rained all night and most of the morning. Even though we stayed warm and dry in the tent we didn’t didn’t want to cook in the rain. So we decided that we would pack up and just eat at home. Second, I was so hungry when we got home I forgot to take pictures and a recipe without pictures isn’t as fun. In last weeks post I mentioned that I was fighting a cold, well the third and final wrench was that it was still going strong.
The lingering cold is a bit of a blessing and a curse. The curse is that the cold is still hanging around. The blessing is that it provided the inspiration for this weeks recipe. I was feeling extra ill this afternoon, so I whipped up a chicken noodle soup
What you’ll need
2 Chicken breasts shredded (I used a store bought rotisserie chicken)
3 medium carrots sliced
1 medium onion chopped
1 1/2 cup chopped turnip
4 cloves of garlic chopped
1 thumb sized piece of ginger chopped or grated
chicken bouillon (2 tbs of liquid or 2 packets)
6 cups of water
1/2 bag of broad egg noodles
2 tbs salt
1 1/2 tbs pepper
a glug of olive oil
Heat the olive oil in a large pot, sauté garlic, ginger, and onions for 3ish minutes. While that is cooking mix the water and chicken bouillon and set aside. Add the carrots, turnip and chicken to the pot, give the mixture a few good stirs. Pour in the water and bouillon mixture. Add the salt and pepper and let that cook for about an hour on medium, stirring occasionally. Once the veggies are cooked add in the egg noodles, cook for another 10 minutes and serve.
I’m hoping that this soup will cure my cold. Its not my mums chicken soup but it is pretty darn good.
Tell me about your camping adventures and if you try the soup.
Until next time,