Soups & Stews; Rustic Tomato Soup; Chicken Noodle Soup - Cuisinart MSC-400C Cook Central Instruction Booklet

* Sauce will keep up to five days in the
refrigerator or three months in the freezer.
Soups & Stews

Rustic Tomato Soup

Sautéing the vegetables gives this soup
a rich, sweet flavor.
Settings: Brown/Sauté
Slow Cook
Makes about 8 cups (2L)
1 tablespoon (15ml) olive oil
2 garlic cloves, peeled and smashed
1 medium onion, peeled and chopped
1 medium carrot, peeled and sliced
1 celery stalk, chopped
1 teaspoon (5ml) kosher salt, divided
¾ teaspoon (4ml) freshly ground black
pepper, divided
2 pounds (900g) plum tomatoes,
chopped
2 teaspoons (10ml) dried basil
1 teaspoon (5ml) marjoram
6 sun-dried tomatoes
¼ teaspoon (1ml) baking soda
4 cups (1,000ml) vegetable stock
1. Put the olive oil into the cooking pot of
the Multicooker set to Brown/Sauté at
350°F (180ºC). Once preheated, add
garlic, onion, carrot, celery and a pinch
each of the salt and pepper. Sauté until
soft and golden, about 8 to 10 minutes,
stirring occasionally.
2. Add remaining ingredients and stir to
combine. Cover and switch to Slow Cook
on Low for 4 hours.
3. Once unit switches to Keep Warm,
blend to finish the soup. Add soup to a
blender in batches, blending until
smooth. Taste and adjust seasoning as
desired.

Chicken Noodle Soup

This soothing soup is chock full of
good-for-you chicken and veggies.
Setting: Slow Cook
Makes about 10 cups (2.5L)
1 medium onion, peeled and finely
chopped
3 medium carrots, peeled and sliced
into ¼-inch rounds (1.25cm)
2 celery stalks, cut into ¼-inch (7mm)
dice
1 bone-in, skinless chicken breast*
1 bone-in, skinless chicken leg
1½ teaspoons (7.5ml) kosher salt,
divided
¼ teaspoon (1ml) freshly ground black
pepper
1 handful fresh Italian parsley
1 sprig fresh thyme leaves
6 cups (1,500ml) chicken stock
1 cup (250ml) dried egg noodles
½ cup (125ml) frozen peas
1. Put the onion, carrots, celery, chicken
parts, 1 teaspoon (5ml) salt, pepper,
parsley, thyme and stock into the cooking
pot of the Multicooker.
2. Cover and set unit to Slow Cook on
High for 5 hours. Once unit switches to
Keep Warm, remove the chicken from the
pot and then switch unit back to Slow
Cook on High to bring soup to a heavy
simmer.
3. Allow the parts to cool and remove
and discard all bones; shred or chop the
meat and put back into the pot. Once the
soup is simmering, add the noodles and
remaining salt. Simmer until the noodles
are cooked through, according to
package instructions. Once the noodles
are cooked, stir in the peas.
4. Switch unit to Keep Warm until
serving.
*If desired, substitute 2 cups (500ml)
shredded, roast chicken instead of
cooking the chicken parts.
18