Chicken Noodle Soup

1 medium to largeonion, peeled and finely chopped
6 mediumcarrots, peeled and sliced into 1/4-inch rounds
4 stalkscelery, cut into 1/4-inch dice
1 wholechicken (3 to 4 pounds), cut into 8 pieces
1-3/4 teaspoonssea or kosher salt, divided
1/4 teaspoonfreshly ground pepper
1 handfulfresh Italian parsley
1 sprigfresh thyme leaves, stems discarded
8 cupswater
2 cupsegg noodles
1 cupfrozen peas, thawed


Put the onion, carrots, celery, chicken parts, 1-1/4 teaspoons salt, pepper, parsley, thyme and water into the cooking pot of the Cuisinart 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 the unit back to Slow Cook on High. Allow the parts to cool and remove and discard all skin and bones; shred or chop the meat and put back into the cooking pot. Once the soup is simmering, and the noodles. Simmer until the noodles are cooked through (refer to package instructions of particular noodles). One the noodles are cooked through, stir in the peas.

Switch unit to Keep Warm until serving. Makes about 13 cups.

Recipe used with permission by Cuisinart.

Page 1