Presto Electric multi-cooker manual Minestrone Soup, Split Pea Soup, Chicken Soup Stock

Chicken Soup Stock

2	pounds chicken	1⁄2	cup chopped celery
2	quarts water	1⁄2	cup diced carrots
1	teaspoon salt	1	cup diced onion
1⁄4	teaspoon pepper

Cut chicken into serving pieces. (wings, neck, and back make excellent soup).Place all ingredients into multi- cooker. Set heat control at 250° and bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer 2 to 3 hours. Strain stock. 6-8 servings.

Delicious Soups From Chicken Soup Stock

CHICKEN NOODLE SOUP: Add finely chopped carrot, celery, and onion. Salt and pepper to taste. Bring to a boil and add 1⁄4 pound noodles. Simmer 10 to 15 minutes or until noodles are done.

CHICKEN SOUP WITH EGG DROP: Combine 3 eggs, 1 cup flour, 1 teaspoon baking powder, and 1⁄4 teaspoon salt; stir until smooth. Drop by 1⁄2 teaspoonfuls into simmering soup stock. Continue to simmer, uncovered, 20 to 30 minutes.

Minestrone Soup

1⁄2	pound beef bones	2	tablespoons diced celery
11⁄2	quarts water	1⁄2	cup fresh or frozen peas
1⁄4	cup frozen lima beans, soaked	1⁄4	cup shredded cabbage
1	teaspoon salt	1⁄3	cup whole kernel corn
1⁄4	teaspoon pepper	1⁄2	cup diced carrots
11⁄2	teaspoons cooking oil	1	cup stewed tomatoes
1	small clove garlic, peeled	1⁄3	cup elbow spaghetti
2	tablespoons chopped onion	1⁄4	cup grated cheese
1	tablespoon chopped green pepper

Set heat control at 250°. Place beef bones, water, lima beans, salt, and pepper in multi-cooker. Bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer 21⁄2 hours. Heat cooking oil in a skillet, add garlic, and brown lightly on all sides. Remove garlic. Remove bones from stock, add garlic, oil, onion, green pepper, celery, peas, cabbage, corn, carrots, and tomatoes. Simmer until vegetables are almost tender. Add spaghetti and simmer 20 minutes or until tender. Garnish with grated cheese. 6-8 servings.

Split Pea Soup

2	cups split peas	1	bay leaf
7	cups water	1	teaspoon salt
11⁄2	pounds ham shank	1⁄4	teaspoon pepper
1	onion, chopped

Place all ingredients in multi-cooker. Set heat control at 250° and bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer 11⁄2 to 2 hours or until peas are very tender. Remove ham shank, cut meat into small pieces, and return to soup. Stir well for even consistency. 6-8 servings.

12