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Water
1
⁄2 cup/ 125ml 1 cup/ 250ml
Olive oil 1 tablespoon 2 tablespoons
Chicken Tenderloins, cut into 3cm pieces 500g 1kg
Onion, chopped 1 2
Garlic cloves, crushed 2 3
Paprika 1 tablespoon 2 tablespoons
Caraway seeds 1 teaspoon 2 teaspoons
Cracked black pepper 1
1
⁄2 teaspoons 3 teaspoons
Tomato paste 2 tablespoons 4 tablespoons
Chicken stock 6 cups/ 1
1
⁄2 litres 8 cups/ 2 litres
Commercially prepared Gnocchi 250g 500g
Sour cream to serve
Chopped parsley to serve
1. Place capsicum quarters, skin-side up under a hot grill until blackened.Transfer to a
plastic freezer bag until cooked. Peel away the skin and process with the water until
smooth.
2. Heat oil in non-stick pan. Cook chicken pieces over a medium heat, until lightly
browned on all sides. Place chicken in the Slow Cooker.
3.Add onion to the pan and cook over a medium heat, until just soft. Stir in garlic,
paprika, caraway seeds, pepper and tomato paste. Cook for 1 minute.Add the capsicum
mixture to heat through.
4. Pour capsicum mixture and stock over chicken in the Slow Cooker. Cover and cook
on HIGH 4 hours or AUTO 8-9 hours.
5. Fifteen to twenty minutes before required, add Gnocchi to the soup. Replace cover
and continue to cook until Gnocchi has surfaced to the top of the soup.
6. Ladle soup into bowls.Top each serve with sour cream and parsley if required.
Serving Suggestion:Accompany with grated Parmesan cheese and crusty bread.
Potato and Barley Soup
Ingredients
KSC3
KSC4
3 litre Capacity 4.2 litre capacity
Serves 4-6 Serves 6-8
Pearl barley 150g 200g