Cream of Chicken & Veggie Soup

Serves: approx. 4 people

Ingredients:

• 1 tbl olive oil

• 5 tbl butter

• 1/2 cup of flour

• 1 tsp minced garlic (or 1 clove chopped)

• 1 carrot, diced

• 1 celery stalk, chopped

• 2 cups chicken stock

• 1/2 red capsicum, diced

• 3 cups of milk

• salt and pepper to season

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

• 1/4 dried thyme

• 3/4 cup frozen peas

• 1 cup chicken (pre cooked), shredded

• Croutons

Method:

• Heat oil in camp oven

• Add garlic, carrots, celery, capsicum, cook until softened

• Add butter and melt

• Add flour and stir to combine

• Add stock, mix until flour is combined

• Add milk and stir

• Add salt, paper, spices, chicken and peas

• Simmer, stirring occasionally until thickened (approx 5 minutes)

• Serve and garnish with croutons, enjoy!

Tips & Hints:

• Serve with damper

• Replace fresh vegetables with frozen

• Make croutons using left over bread

• Substitute milk and butter with diary free options if you would prefer (I love this option!)