Filter
Top Products
Chicken and Corn Soup with Herb Dumplings
Serves 4-6
2 teaspoons olive oil
2 celery stalks, finely chopped
1 onion, finely chopped
3 large potatoes, finely chopped
6 chicken thigh fillets, trimmed
2 corn cobs, husks removed
3 cup chicken stock
3 cups water
Dumplings:
¾ cup self-raising flour
2 tablespoons fresh white breadcrumbs
50g butter, melted
¼ cup chopped fresh herbs (such as parsley,
thyme, chives)
2 tablespoons cold water
1. Using the Browning mode, heat the oil
on SEAR. When pre-heated and READY
appears in the LCD screen, PRESS START.
Add celery and onion; cook, stirring,
for about 2 minutes or until soft. Add
potatoes, chicken, corn, stock and water.
2. Place the lid on. Using the Slow Cooker
mode, cook on LOW for 6 hours or HIGH
for 3 hours. In the final 30 minutes of
cooking, remove the chicken and corn cobs
and add the dumplings to the soup.
3. Using a sharp knife, remove the corn
kernels from the cobs. Chop the chicken.
Gently stir chicken and corn through the
soup in the last 5 minutes of cooking.
Dumplings: To make dumplings, combine all
ingredients in a bowl; season with salt and
pepper. Add enough water to combine and
shape into 12 balls.
Note: Serve immediately when dumplings are
cooked, as they don’t hold well on the Keep
Warm setting.
Pea and Ham Soup
Serves 4-6
2 onions, finely chopped
2 celery stalks, finely chopped
1 potatoes, finely chopped
500g split green peas, rinsed, drained
1kg smoked ham hock
2 bay leaves
3 thyme sprigs
5 cups water
Crusty bread, to serve
1. Place all ingredients in the pan. Place the
lid on. Using the Slow Cooker mode, cook
on LOW for 8 hours or HIGH for 4 hours.
2. Remove the ham hock from the soup.
Pull away the skin and discard. Chop the
meat and return to soup. Serve with crusty
bread.
Recipes continued
14