Chicken Noodle Soup; Moroccan Lamb Stew - Cuisinart MSC-800 Series Instruction Booklet

Chicken Noodle Soup

This effortless yet soothing soup is chock full
of good-for-you chicken and veggies.
Setting: Slow Cook
Makes about 16 cups
1 medium-to-large onion, finely
chopped
6 medium carrots, sliced into ¼-inch
rounds
4 celery stalks, cut into ¼-inch dice
3 to 4 pound chicken, cut into 8 pieces
1¾ teaspoons kosher salt, divided
¼ teaspoon freshly ground black pepper
handful fresh Italian parsley
1 sprig fresh thyme
12 cups water
2 cups egg noodles
1 cup frozen peas, thawed
1. Put the onion, carrots, celery, chicken
parts, 1¼ teaspoon salt, pepper, parsley,
thyme and water into the cooking pot of the
Cuisinart Multicooker.
®
2. Set unit to Slow Cook on High for 6 to 8
hours. Once unit switches to Keep Warm,
remove chicken from the pot and then
switch 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 pot. Once
the soup is simmering, add the noodles.
Simmer until the noodles are cooked
through, following the manufacturer's
instructions. Once the noodles are
cooked through, stir in the peas.
3. Switch unit to Keep Warm until serving.
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

Moroccan Lamb Stew

The North African spices complement
this stew nicely.
Setting: Slow Cook
Makes 10 cups
3 pounds lamb shoulder, cut into
1-inch pieces*
1 large onion, sliced
1 pound carrots, peeled and cut into
¼-inch rounds
1 1-inch piece of ginger, peeled and
finely chopped
4 garlic cloves, chopped
2 cinnamon sticks
1½ teaspoons ground cumin
1¼ teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon ground coriander
/ teaspoon cayenne pepper
1
8
½ teaspoon ground allspice
pinch saffron
pinch cloves
12 ounces dried prunes
2 cans (15-ounce) chickpeas, drained
¼ cup tomato paste
4 cups chicken broth, low sodium
1. Put all ingredients together into the pot of
the Cuisinart
®
coat all ingredients well.
2. Set unit to Slow Cook on Simmer for 22
hours.*
3. Once unit switches to Keep Warm, taste
and adjust seasoning accordingly.
*If you have the time, we recommend
browning the meat prior to slow cooking. Do
this on Brown/Sauté at 400°F as the first step.
The goal of this dish is to have tender meat
that falls apart when it is finished – a result of
a long, slow cooking process. That being said,
if time is of the essence, you may reduce the
cooking time to a minimum of 8 to 10 hours.
Nutritional information per serving (1 cup):
Calories 620 (47% from fat) • carb. 45g • pro. 37g
• fat 34g • sat. fat 14g • chol. 119mg • sod. 698mg
• calc. 117mg • fiber 8g
13
Multicooker. Stir together to