I had the glamour turned up on high here yesterday. Bed socks, faded trackies and a messy top knot bun. Oh yeah, I was workin' in big time! In my defense, the rain was drizzling and it was an oh-so-miserable kinda day, so I knew that Carter and I would be hibernating indoors. Which meant movies. And puzzles. And blogging.
And my slow cooker calling me from the depths of my cupboard.
Oh yes, it was time for my favourite Winter appliance to make an appearance. I had leftover roast chicken from tea on Sunday night, and I had a sudden flash of inspiration and energy and I knew I wanted to make a soup of some sort for lunch when I head back to work later this week.
Winter soup.. so cliched, so but so scrumptious and perfect. Yeah- I'm bringing scrumptious back.
You Will Need:
- I cup shredded BBQ or roast chicken breast
- 1/2 cup quinoa
- 1 carrot, diced
- 1 zucchini, diced
- 1 small onion, diced
- 4 lt salt reduced chicken stock
- Cajun Spice to season
The most delicious and delightful thing about a slow cooker is that all you have to do is simply chuck everything in and leave it. When you come home from work, it's like some little food fairy has been in your house and whipped you up a ready made meal. Seriously, it's the best.
Whack that sucker on: 4 hours on the high setting or 8 hours on the low. Boom-shaka-laka- you're done!
This my new favourite soup bowl- a $3 oversized mug from Coles. Nothing fancy people, but it's just the right size. Finish it off with a sprinkle of Cajun seasoning to add some spiciness and a slice of hot buttered chia and quinoa toast. Enjoy!