West Bend Cookers - Manual (Page 11)

11
Hearty Chicken Noodle Soup
2 Lbs Chicken parts, skinned if desired
5 Cups Water
1 Medium onion, chopped
4 Carrots, cut into ½-inch pieces
4 Ribs celery, cut into ½-inch pieces
1 16 oz. Can whole tomatoes, cut up
1 Tbsp
Instant chicken bouillon
1 Tbsp Minced parsley
1 Tsp Salt
½ Tsp Dried rosemary
¼ Tsp Pepper
1 Cup Uncooked fine egg noodles
1. Combine all ingredients, except egg noodles, in slow cooking pot. Cover and
cook at LO (#3) for 6 to 8 hours or at HI (#5) for 3 to 4 hours or until chicken and
vegetables are tender.
2. Remove chicken pieces from cooking pot and set aside to cool slightly. Increase
heat to HI (#5) and add noodles, stirring to blend. Cover and continue to cook
for 30 minutes.
3. Meanwhile, remove chicken from bones and cut into bite-size pieces. Return
meat to cooking pot to heat as noodles finish cooking. Reduce heat to Keep
Warm (#2) for serving. Makes 6 servings.
Corned Beef and Cabbage
3 – 4 Lb Corned beef brisket
1 Medium onion – sliced
½ Tsp Celery seed
½ Tsp Mustard seed
1 Clove garlic – minced
1 Bay leaf
Water
1 Small head cabbage – cut into wedges
1. Place brisket with liquid and spices from package in slow cooking pot. Add
onion, celery seed, mustard seed, garlic and bay leaf. Add just enough water to
cover brisket (about 4 cups). Cover and cook at LO (#3) for 7 to 9 hours or until
brisket is fork tender.
2. During last hour of cooking, add cabbage wedges and continue cooking at LO
(#3). Discard cooking liquid and spices. Makes 6 servings.