I love this time of year! The weather is warm, the nights are cool, and the bugs are still hibernating from winter... it is the perfect time to camp! So last week Joe and I dusted off our camping equipment, packed up the tent, and when 5:00 hit on Friday we hightailed it to Falls Lake full of excitement for our first camping trip of the season!
After relaxing a bit at the campsite our stomach's started grumbling... time to get the dinner production underway! My favorite part!
EQUIPMENT you'll need for this recipe:
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| Camp stove and propane |
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| Pot with a lid |
...plus a spoon for stirring and matches to light your stove
INGREDIENTS:
- 4 whole carrots
- 2-3 stalks of celery
- 2 cloves of garlic
- 1/4 of an onion
- 1 sprig of fresh rosemary (about 2 tbsp)
- 1 bundle of fresh thyme (about 2 tbsp)
- 1 tbsp butter
- 16 oz. package of potato gnocchi
- 2 1/2 cups of chicken broth (about 3/4 of a large 32 ounce container)
- 1 can of cream of mushroom soup
- 1 large chicken breast
PREPARATION
You may be looking at the list of ingredients above and thinking to yourself that there is no way you will haul all of that to your campsite. Worry not my friends! Most of these ingredients can be prepped before you even leave your house!
- Chop your veggies and herbs in advance and thrown them all together in a tupperware
2. Turn your camp stove on to almost full blast and melt the butter in your pot
3. Throw in your chicken breast and then the chopped veggies and herbs. Cover and cook until chicken is browned on the outside (flipping to get both sides) and veggies are slightly softer. About 6 minutes.
4. Add chicken broth. Cover and bring to a boil for 15 minutes.
5. Remove chicken and shred with a fork.
6. Add gnocchi to the pot and boil for 3-4 minutes.
7. Add the shredded chicken back into the pot and the can of cream of mushroom soup. Cover and bring to a boil for 3-4 minutes.
ENJOY! Serves 4.
