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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