10
Chicken Noodle Soup
This effortless and soothing soup is full of good-
for-you chicken and veggies .
Setting: Slow Cook
Makes 8-10 serves
1
large brown, finely chopped
6
medium carrots, halved lengthways and
thinly sliced
4
celery stalks, finely chopped
1
whole chicken (about 1.5kg)), cut into 8
pieces
1
teaspoon flaked salt
¼
teaspoon freshly ground black pepper
1
handful flat-leaf parsley leaves
2
teaspoons picked thyme leaves (no
stem)
8
cups (2litres) water
400g egg noodles
1
cup frozen peas, thawed
Extra fresh parsley leaves to serve
1 . Put the onion, carrots, celery, chicken pieces,
salt, pepper, parsley, thyme and water into the
cooking pot of the Multicooker .
2 . Cover with lid and set unit to Slow Cook on High
for 6 hours . Once unit switches to Keep Warm,
remove the chicken from the pot and then switch
unit back to Slow Cook on High . Allow the
chicken pieces to cool and remove and discard
all skin and bones; shred or chop the meat and
put back into the pot .
3 . Once the soup is simmering, add the noodles .
Simmer with lid until the noodles are cooked
through (refer to package instructions of
particular noodles) . About 4 minutes before
noodles are cooked stir in the peas .
4 . Adjust seasoning to taste . Serve
Mushroom Barley Soup
A bowl of this mushroom & barley soup plus a slice of
crusty bread makes the perfect winter meal
Settings: Brown/Sauté Slow Cook
Makes 6-8 serves
40g unsalted butter
1
medium leek, white & light green parts
only, washed & dried well, & finely
chopped
Extra fresh parsley leaves to serve
1
medium brown onion, finely chopped
3
medium carrots, finely chopped
4
garlic cloves, finely chopped
700g mixed mushrooms (button, Swiss
brown), sliced
1½
teaspoons flaked salt
2
teaspoons freshly picked thyme leaves,
(no stem)
1
bay leaf
½
cup (125ml) sherry
1
cup (170g) pearl barley
10
cups (2.5litres) salt-reduced vegetable
stock
¼
teaspoon ground black pepper
2
tablespoons chopped flat-leaf parsley
1
teaspoon fresh lemon juice
1 . Put the butter and oil into the cooking pot of
the Multicooker set to Brown/Sauté at 175°C .
Once melted, stir in the leek, onion and carrots .
Sauté until vegetables are soft and fragrant,
about 5 minutes . Stir in the garlic, mushrooms,
salt, thyme and bay leaf . Cook until mushrooms
release most of their moisture and have cooked
down considerably, up to 10 minutes . Add sherry
to the pot and cook until almost completely
reduced .
2 . Add the barley, stock and pepper . Cover with
lid and switch the unit to Slow Cook on High for
3½ hours .
3 .
Once unit switches to Keep Warm and just
before serving, stir in fresh parsley and lemon
juice .
4 . Adjust seasoning to taste . Serve .
