Cuisinart MSC-600 manual Soup Noodle Chicken, Stews & Soups, Soup Tomato Rustic

9

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.serving until Warm Keep to unit Switch .3
.peas the in stir through, cooked
are noodles the Once .noodles) particular
of instructions package to (refer through
cooked are noodles the until Simmer
.noodles the add simmering, is soup the
Once .pot the into back put and meat the
chop or shred bones; and skin all discard
and remove and cool to parts the Allow
.High on Cook Slow to back unit switch
then and pot the from chicken the remove
Warm, Keep to switches unit Once .hours 6
for High on Cook Slow to unit set and Cover .2
.Multicooker
the of pot cooking the into water and thyme
parsley, pepper, salt, teaspoons 1¼ parts,
chicken celery, carrots, onion, the Put .1
thawed peas, frozen cup		1
noodles egg cups		2
water cups		8
discarded) (stems
leaves thyme fresh sprig		1
parsley Italian fresh handful		1
pepper
black ground freshly teaspoon		¼
divided
salt, kosher or sea teaspoons		1¾
pieces 8 into
cut pounds), 4 to (3 chicken whole		1
dice inch-¼ into cut stalks, celery		4
rounds inch-¼ into
sliced and peeled carrots, medium		6
chopped finely
and peeled onion, large to medium		1
cups 13 about Makes
Cook Slow Setting:
.veggies and chicken you-for-good of full
chock is soup soothing and effortless This
Soup Noodle Chicken

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		.desired as
seasonings adjust and Taste .ingredients
remaining with Repeat .smooth until Blend
.solids the of	3	/1 about by follow then
blender, the to liquid the of some add and
liquid the from solids the Divide .soup finish
to blend Warm, Keep to switches unit Once .3
		.hours 4 for Low on
Cook Slow to switch and Cover .combine
to stir and ingredients remaining Add .2
.occasionally stirring minutes,
10 to 8 about golden, and soft until Sauté
.pepper and salt the of each pinch a and
celery carrots, onion, garlic, add hot, Once
.350°F at Brown/Sauté to set Multicooker
the of pot cooking the in oil olive the Put .1
stock or broth vegetable cups			4
soda baking teaspoon			¼
tomatoes dried-sun			6
marjoram teaspoon			1
basil dried teaspoons			2
		chopped
15), (about tomatoes plum pounds			3½
		divided pepper,
black ground freshly teaspoon			¾
		divided
salt, kosher or sea teaspoons			1½
chopped roughly stalks, celery			2
sliced and peeled carrots, medium			2
	chopped roughly
and peeled onion, large to medium			1
smashed cloves, garlic			3
oil olive tablespoon			1
		cups 12 about Makes
		Cook Slow
		Brown/Sauté Settings:
.flavor sweet rich, a
soup the gives vegetables the Sautéing
Soup Tomato Rustic
Stews & Soups