Curtis Stone Dura-Pan MINI MULTICUISEUR Instructions D'utilisation page 13

HEARTY CHICKEN NOODLE SOUP
Serves: 2
Prep Time: 20 minutes
Cook Time: 1 hour
INGREDIENTS
*CUP capacity is equal to 8oz (240ml)
1 tsp. olive oil
1/4 cup chopped onion
1 garlic clove, chopped
1 1/2 cups chicken broth
1 small carrot, peeled, cut into 1/4-inch-thick coins (about 1/3 cup)
1/2 celery stalk, cut into 1/4-inch thick slices (about 1/3 cup)
1/4 cup dried pasta, such as gemelli or rotini
1 sprig thyme
4 oz. boneless skinless chicken breast, cut into 1-inch pieces
1 tbs. chopped fresh flat-leaf parsley
METHOD
1.
In Removable Pot of Curtis Stone Mini Multi Cooker, add oil and onions.
Select Slow Cook function and cook for 5 minutes, stirring occasionally, or
until onions are tender. Add garlic and stir for 1 minute, or until fragrant.
2.
Add broth, carrots, and celery and cook for 30 minutes, or until
vegetables are almost tender.
3.
Add pasta and thyme and cook for 10 minutes. Add chicken and cook for
10 minutes, or until chicken is just cooked through. Remove thyme stem
and stir in parsley. Season with salt and pepper.
4.
Ladle soup into bowls and enjoy.
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