West Bend 5 6 Quart CrockeryTM Cooker Hearty Chicken Noodle Soup, Corned Beef and Cabbage

				Hearty Chicken Noodle Soup
	2–2 1/2	lbs		chicken parts, skinned if desired
	6	cups		water
	1			medium onion - chopped
	6			carrots – cut into 1/2-inch pieces
	5			ribs of celery – cut into 1/2-inch pieces
	1			14.5 ounce can whole tomatoes – undrained – cut up
1 1/2	tbsp		instant chicken bouillon
	1	tbsp		dried parsley flakes
	1	tsp		salt
	1/2	tsp		dried rosemary leaves
	1/2	tsp		pepper
	1	cup		uncooked fine egg noodles
Cooking Time:			LO = 8 to 10 hours HI = 5 to 6 hours

1.Combine all ingredients, except egg noodles in the ceramic pot. Place cooking pot into heating base, cover and cook at desired heat setting for time given or until chicken and vegetables are tender.

2.Remove chicken pieces from ceramic pot and set aside to cool slightly. Set control to HI and add noodles, stirring to combine. Cover and continue to cook 30 minutes.

3.Remove chicken from bones and cut into bite-size pieces. Return meat to cooking pot and cook until noodles are tender. Serves 6 to 8. Set at LO for serving, if desired.

3 – 4 lbs

1

1/2 tsp

1/2 tsp

1

1

1

Corned Beef and Cabbage

corned beef brisket medium onion – sliced celery seed mustard seed

clove garlic – minced bay leaf

small head cabbage – cut into wedges

water

Cooking Time: LO = 8 to 10 hours

1.Place brisket with liquid and spices from package into ceramic cooking pot. Add onion, celery seed, mustard seed, garlic and bay leaf. Add just enough water to cover brisket. Cover and cook at LO for 8 to 10 hours or until brisket is fork tender.

2.During last hour of cooking, add cabbage wedges and continue cooking at LO. Discard cooking liquid and spices. Serves 6.

8