9
Chicken Noodle Soup
This soothing soup is chock full of
good-for-you chicken and veggies.
Setting: Slow Cook
Makes about 10 cups
1 medium onion, peeled and finely
chopped
3 medium carrots, peeled and sliced
into ¼-inch rounds
2 celery stalks, cut into ¼-inch dice
1 bone-in, skinless chicken breast*
1 bone-in, skinless chicken leg
1½ teaspoons kosher salt, divided
¼ teaspoon freshly ground black
pepper
1 handful fresh Italian parsley
1 sprig fresh thyme leaves
6 cups chicken stock
1 cup dried egg noodles
½ cup frozen peas
1. Put the onion, carrots, celery, chicken
parts, 1 teaspoon salt, pepper, parsley,
thyme and stock into the cooking pot
of the Multicooker.
2. Cover and set unit to Slow Cook on
High for 5 hours. Once unit switches to
Keep Warm, remove the chicken from
the pot and then switch unit back to
Slow Cook on High to bring soup to a
heavy simmer.
3. Allow the parts to cool and remove
and discard all bones; shred or chop
the meat and put back into the pot.
Once the soup is simmering, add the
noodles and remaining salt. Simmer
until the noodles are cooked through,
according to package instructions.
Once the noodles are cooked, stir in
the peas.
4. Switch unit to Keep Warm until
serving.
*If desired, substitute 2 cups shredded,
roast chicken instead of cooking the
chicken parts.
Nutritional information per serving (1 cup):
Calories 102 (20% from fat) • carb. 9g • pro. 11g
• fat 2g • sat. fat 1g • chol. 34mg • sod. 314mg
• calc.35mg • fiber 2g
Mushroom Barley Soup
A bowl of this deeply satisfying soup plus a
slice of crusty French bread makes the
perfect winter meal.
Settings: Brown/Sauté
Slow Cook
Makes about 9 cups
2 tablespoons unsalted butter
1 medium leek, root end trimmed,
washed well and finely chopped
1 medium onion, peeled and finely
chopped
2 medium carrots, peeled and finely
chopped
1 pound mixed mushrooms, sliced
4 garlic cloves, peeled and finely
chopped
2 teaspoons kosher salt
1 teaspoon fresh thyme leaves
1 bay leaf
1
⁄3 cup sherry
½ cup pearl barley
6 cups vegetable stock
½ teaspoon freshly ground black
pepper
1 tablespoon chopped fresh Italian
parsley
1 teaspoon fresh lemon juice
1. Put the butter into the cooking pot of
the Multicooker set to Brown/Sauté at
375°F. Once melted, stir in the leek,
onion and carrots. Sauté until
vegetables are soft and fragrant, about
5 to 8 minutes. Stir in the mushrooms,
garlic, salt, thyme and bay leaf. Cook
until mushrooms release most of their
moisture and have cooked down
considerably, up to 10 minutes. Add
sherry to the pot and cook until almost
completely reduced.
2. Add the barley, stock and pepper.
Cover and switch the unit to Slow
Cook on High for 3½ hours.
3. Once unit switches to Keep Warm and
right before serving, stir in fresh
parsley and lemon juice.
4. Taste and adjust seasoning as desired.
Nutritional information per serving (1 cup):
Calories 119 (21% from fat) • carb. 19g • pro. 3g
• fat 3g • sat. fat 2g • chol. 7mg • sod. 892mg
• calc. 29mg • fiber 3g
