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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 |
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leaves thyme fresh sprig | 1 | |
parsley Italian fresh handful | 1 | |
pepper |
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black ground freshly teaspoon | ¼ | |
divided |
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salt, kosher or sea teaspoons | 1¾ | |
pieces 8 into |
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cut pounds), 4 to (3 chicken whole | 1 | |
dice | 4 | |
rounds |
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sliced and peeled carrots, medium | 6 | |
chopped finely |
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and peeled onion, large to medium | 1 | |
cups 13 about Makes | ||
Cook Slow Setting: | ||
.veggies and chicken | ||
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 | |||
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| .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 | 6 | ||
marjoram teaspoon | 1 | ||
basil dried teaspoons | 2 | ||
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| chopped |
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15), (about tomatoes plum pounds | 3½ | ||
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| divided pepper, |
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black ground freshly teaspoon | ¾ | ||
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| divided |
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salt, kosher or sea teaspoons | 1½ | ||
chopped roughly stalks, celery | 2 | ||
sliced and peeled carrots, medium | 2 | ||
| chopped roughly |
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and peeled onion, large to medium | 1 | ||
smashed cloves, garlic | 3 | ||
oil olive tablespoon | 1 | ||
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| cups 12 about Makes | |
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| Cook Slow |
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| Brown/Sauté Settings: | |
.flavor sweet rich, a |
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soup the gives vegetables the Sautéing |
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Soup Tomato Rustic |
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Stews & Soups |
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