Chicken Noodle Soup - Russell Hobbs RHDS65 Instructions And Warranty

the roast. Make a paste with the flour and water, stir into the ceramic casserole to make
the gravy and cook until thickened. Slice the roast and serve with gravy
CHICKEN AND VEGETABLE CASSEROLE
6 half chicken breasts, bone in (1.4 -1.8kg)
¼ tsp. (1.5ml) paprika
1 tsp. (5ml) salt
¼ (1.5ml) white pepper
2 tsp. (10ml) chicken stock powder
2 cups (500ml)mushrooms, sliced
1 small onion, small dice
1 cup (250ml) small baby carrots
½ cup (125ml) evaporated milk
2 tbsp. (30ml) cornstarch
Remove skin from chicken. Mix the paprika, salt and pepper together. Sprinkle on
chicken. Place chicken in ceramic casserole. Add chicken stock powder, mushrooms
and onion. Do not stir. Cover and cook on High for 2 ½ to 3 hours. Remove chicken and
vegetables and keep warm. In a small pot combine evaporated milk and cornstarch until
becomes smooth. Gradually stir in 2 cups of the cooking liquid. Stir over medium heat
until mixture comes to a boil and thickens. Serve with chicken and vegetables

CHICKEN NOODLE SOUP

3lbs (1.4kg) chicken, cut up
2l water
1 tbsp salt
½ tsp. (3ml) pepper
1 onion, diced
2 stalks celery, diced
2 carrots, diced
1 bay leaf
1/3 cups (85ml) parsley
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