Soups
Chicken Noodle Soup
Makes about 13 cups
Chicken Noodle Soup
Makes about 13 cups
This soothing soup is chock full of good-for-you chicken and veggies.
Nutritional information per serving (1 cup): Calories 91 (16% from fat) carb. 8g pro. 10g fat 2g sat. fat 0g chol. 33mg sod. 334mg calc. 28mg fiber 2g
Ingredients
- 1 medium onion, peeled and finely chopped
- 6 medium carrots, peeled and sliced into ¼-inch rounds
- 4 celery stalks, cut into ¼-inch dice
- 1 whole chicken, 3 to 4 pounds, cut into 8 pieces
- 1¾ teaspoons kosher salt, divided
- ¼ teaspoon freshly ground black pepper
- 1 handful fresh Italian parsley
- 1 sprig fresh thyme leaves(stems discarded)
- 8 cups water
- 2 cups dried egg noodles
- 1 cup frozen peas
Preparation
- Put the onion, carrots, celery, chicken parts*, 1¼ teaspoons salt, pepper, parsley, thyme and water into the cooking pot of the Multicooker.
- Cover 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 to bring soup to a heavy simmer.
- Allow the parts to cool and remove and discard all skin and bones.
- Shred or chop the meat and put back into the pot.
- Once the soup is simmering, add the noodles.
- Simmer until the noodles are cooked through (refer to package instructions of particular noodles).
- Once the noodles are cooked through, stir in the peas.
- Switch unit to Keep Warm until serving.
