Nesco 4818 Series Care & Use Manual With Recipes page 23

CHICKEN AND VEGETABLE SOUP
2 qts. Chicken Broth
2 Medium Onions, chopped
4 Stalks Celery, thinly sliced
6 Carrots, thinly sliced
2 Cans (15 oz. ea.) Stewed Tomatoes
1 Pkg. (20 oz.) Frozen Mixed Vegetables
2 Cans (10 oz. ea.) Whole Kernel Corn
Cover and preheat to 400˚F.
Lightly wipe COOKWELL with cooking oil. Add half of chicken broth and fresh vegetables. Cover and cook 15 to 20
minutes or until broth is hot and vegetables soften. Add remaining ingredients. Stir to mix. Reduce temperature to 325°F.
Cover and cook 45 to 60 minutes or until vegetables are tender and soup is hot.
COOK RECIPES
(Serves 10 to 12)
2 Bay Leaves
1 tsp. Salt
2- 3 tsp. Italian Herb Seasoning
1 tsp. Celery Seed
1 tsp. Black Pepper, ground
2 lbs. Cooked Chicken, chopped
21