16
3 ribs celery, cut into ½-inch pieces
1 7-ounce can mushroom stems and pieces, undrained
1 15-ounce jar whole small onions, undrained or I medium onion chopped
1 16-ounce bag frozen peas, rinsed with hot water
1 teaspoon salt
¾ teaspoon dried thyme leaves
¾ teaspoon paprika
½ teaspoon rubbed sage
½ teaspoon pepper
1½ cups water
1 6-ounce can tomato paste
2 10½-ounce cans chicken broth
4 tablespoons cornstarch
⅓
cup water
1. Place chicken parts, carrots, celery, mushrooms, onions and peas in pot. In medium bowl combine salt, thyme, paprika, sage, pepper,
1½ cups water, tomato paste and broth. Pour over chicken mixture.
2. Place pot on base, cover and simmer at Setting #3½(Low) for 7 to 9 hours or at Setting #5(High) for 4 to 5 hours until chicken and
vegetables are tender.
3. Remove chicken pieces and set aside to cool slightly. Remove meat from bones and cut into bite-size pieces. Return meat to
cooking pot; stir to combine.
4. Set heat to Setting #5(High). Combine cornstarch and water; stir slowly into stew until thickened. Keep warm for serving at Setting
#2(Keep Warm). Makes 8 servings.
Hearty Chicken Noodle Soup
2½ pounds chicken parts, skinned if desired
6 cups water
1 medium onion, chopped
6 carrots, cut into ½-inch pieces
5 ribs celery, cut into ½-inch pieces
1 14½-ounce can whole tomatoes, undrained, cut up
1½ tablespoons instant chicken bouillon
1 tablespoon dried parsley flakes
1 teaspoon salt
½ teaspoon dried rosemary leaves
½ teaspoon pepper
1 cup uncooked fine egg noodles
1. Combine all ingredients, except egg noodles, in pot. Place pot on base cover and simmer at Setting #3½(Low) for 7 to 9 hours or at
Setting #5(High) for 4 to 5 hours or until chicken and vegetables are tender.
2. Remove chicken pieces from pot and set aside to cool slightly. Set heat to Setting #5(High) and add noodles, stirring to combine.
Cover and continue to cook for 30 minutes.
3. Meanwhile, remove chicken from bones and cut into bite-size pieces. Return meat to pot and cook until noodles are tender. Keep
warm for serving at Setting #2(Keep Warm). Makes 6 to 8 servings.
Poultry-Bone Rice Soup
Turkey carcass or chicken bones, necks or backs
3 quarts water
3 cups ½-inch celery slices(6 to 7 stalks)
¾ cup diced onion
1½ tablespoons salt
1 cup rice
1. Place turkey carcass or chicken bones, necks or backs in pot. Add water, celery, onion and salt.
