We’re staying in a furnished motel room for a couple weeks until we move. There are four of us, two queen sized beds, a couch, tv, table with two chairs, and a small kitchenette area with a tiny little fridge, three burners, a microwave and a coffee maker. THANK God for the coffeemaker, lol. My husband had the foresight to pack along our small crock pot, and I’m so glad we did. I’m having to improvise with meals, but I think I’m doing an okay job so far (at least they are telling me it tastes good, and there’s nothing left over, so I’m inclined to agree with them). Today’s improvisation is shared below.
(I named it Chowder of the Seven C’s, then had to come up with seven, had a little help from the family. )
Canned Chick peas
I used a can of chicken, but it could easily be made with chicken breasts, or even leftover cooked chicken.
I used Lipton chicken noodle soup mix, but if I were in my own kitchen, I’d have used chicken stock with my own spices and without the MSG.
I didn’t have celery today, and it still tastes OK, but I think it will be better with the celery. In my own kitchen, I’d have sauteed the onion, celery, cabbage, and garlic before adding it to the soup.
I also added: rice, mixed veggies, summer savory, pepper, garlic, and onion.
Basically, I threw everything in the crock pot except the cabbage and covered with water. I didn’t measure anything, just poured it in until I was satisfied with the amount, if I had to guess, I’d say it was maybe 1/2 cup of rice, a couple cups, maybe 3 of frozen mixed vegies, a tablespoon, maybe two of summer savory, and garlic, the soup mix, and 1/4 of a large onion.…all in my small crockpot. About an hour from mealtime, I’ll add in the cabbage. If I were doing it in my own kitchen, I’d do the sauteing at this point, then add to the soup.
The place smells AMAZING. This little crock pot of chowder will feed four adults, I’ll serve it with bread and butter or my amazing corncakes left over from last night’s meal.