Chicken soup in a slow cooker

Chicken soup in a slow cooker is one of the most popular lunch dishes. The soup has valuable nutritional properties; it’s not for nothing that chicken broth is often given to patients during the recovery stage; it perfectly replenishes strength. It’s a pleasure to prepare soups in a slow cooker; they turn out rich and aromatic, thanks to the high temperature that the equipment maintains.

Chicken soup with noodles in a multicooker Redmond

Chicken noodle soup in the Redmond slow cooker is just the right time to start upgrading your culinary talents. The recipe is not at all complicated, plus there is no need to remove the foam from the surface of the broth and stir from time to time.

1. 
   Grease the dry bowl of the Redmond multicooker with vegetable oil. Cut the chicken carcass into pieces and place in a container.
2. 
   Peel and wash the vegetables. Cut the potatoes into cubes, the onion into half rings, and grate the carrots. You can take any greens: parsley, dill, cilantro or green onions. Add all crushed ingredients to the bowl. Also add salt and bay leaves.
3. 
   Pour hot water into the bowl up to the top line.Close the lid and select the “Stew” or “Soup” mode in the multicooker menu, set the timer for an hour. 5 minutes before the end of cooking, add small vermicelli.
4. 
   After the beep, open the lid, stir the soup and taste it. Add more salt or spices if necessary. Chicken soup in the Redmond slow cooker always turns out tasty and aromatic. Bon appetit!

Chicken soup with potatoes in a slow cooker

Chicken soup with potatoes in a slow cooker is simple, but very nutritious. It can be included in the diet of adults and children. If you are cooking for children, do not add too many spices; use chicken fillet for the broth.

Cooking time – 1.5 hours

Cooking time - 30 min.

Portions – 2-3.

Ingredients:

• Potatoes – 4 pcs.
• Chicken fillet – 300 gr.
• White onion – 1 pc.
• Table salt - to taste.
• Carrot – 1 pc.
• Odorless vegetable oil - for frying.
• Tomato – 1 pc.
• Bay leaf – 1 pc.
• Greens - to taste.
• Medium size bell pepper – 1 pc.

Cooking process:

Step 1. Peel the onion head from the top layer of dry peel. Cut the onion into cubes.

Step 2. Wash the bell pepper and cut it in half. Cut out the attachment points of the stalk and the white partitions with the seeds. Cut the pulp into small strips. Chop the tomato in the same way.

Step 3. Using a vegetable peeler, peel the carrots, wash them and grate them on a coarse grater.

Step 4. Now turn on the multicooker and activate the “Frying” mode. The “Baking” or “Multi-cook” modes are also suitable.

Step 5. Pour vegetable oil into the bowl.

Step 6. Place the chopped bell pepper, tomato, onion and carrots in a bowl.

Step 7. Wash the chicken fillet and cut into cubes.

Step 8. Add chicken to the vegetables.Fry until the meat turns white and the vegetables are soft. Stir the ingredients from time to time.

Step 9. Peel the potatoes and wash them.

Step 10. Cut the tubers into small cubes.

Step 11. Place the potatoes in the bowl with the vegetables and meat. Add the required amount of salt.

Step 12. Place a bay leaf.

Step 13: Now pour hot water up to the top line inside the bowl.

Step 14. Select the “Soup” mode in the multicooker menu, set the timer to 1 hour. Cook with the multicooker lid closed.

Step 15. Add fresh herbs directly to the plate, and if you have dried herbs, then they must be poured into the broth during the cooking process. Serve chicken soup with bread. Bon appetit!

Chicken breast noodle soup

Chicken breast noodle soup can be cooked - a simple, nutritious and healthy lunch dish. If you don’t have chicken breast, then wings, parts of the ridge and tail left after cutting are also suitable for the broth. Vermicelli makes the soup even more satisfying and thick. A nutritious and tasty lunch is guaranteed to you.

Cooking time – 1 hour 30 minutes

Cooking time – 20-30 min.

Portions – 4.

Ingredients:

• Potatoes – 4 pcs.
• Chicken breast – 1 pc.
• Carrot – 1 pc.
• Noodles - to taste.
• Salt - to taste.
• White onion – 1 pc.
• Spices for soup - to taste.

Cooking process:

Step 1. Peel and wash the onions and carrots. Cut the onion into cubes or half rings, and grate the carrots on a grater with large holes. Place the chopped vegetables in the multicooker bowl.

Step 2. Peel the potato tubers and cut into bars. Place the potatoes in the bowl as well.

Step 3. Cut the chicken breast into large pieces and place on top of the potatoes. Fill the contents of the bowl with hot water and cook in the “Stew” mode for an hour.

Step 4.10 minutes before the end of the program, open the multicooker lid and add noodles, salt and spices.

Step 5. Wait until the program ends and the chicken noodle soup can be poured into bowls and served for lunch. Bon appetit!

Chicken soup with rice in a slow cooker

Chicken soup with rice in a slow cooker is a hearty first course for every day. Rice groats cook well and add thickness and nutrition to the soup. It’s very easy to cook soup in a slow cooker and you don’t have to devote yourself completely to the process.

Cooking time – 90 min.

Cooking time – 20-30 min.

Portions – 4-5.

Ingredients:

• Chicken thighs – 2 pcs.
• Chicken wings – 2 pcs.
• Potatoes – 4 pcs.
• Rice groats – 0.5 tbsp.
• Seasoning for soup - to taste.
• Table salt - to taste.
• Onions – 1 pc.
• Carrot – 1 pc.

Cooking process:

Step 1. Peel and wash the onion and one medium carrot. Chop the vegetables. You can cut the onion into small cubes and grate the carrots.

Step 2. Rinse the rice until clean. Wash the chicken thighs and wings and cut into pieces at the joints. Place chopped onion in the multicooker bowl, activate the “Fry” mode, fry it for 5 minutes. Then add the carrot shavings and cook for another 5 minutes, stirring the vegetables occasionally.

Step 3. Next, add the chicken thighs and wings, stir and fry for 10 minutes.

Step 4. Peel the potatoes and cut into cubes.

Step 5. Add washed rice, chopped potatoes and pour in hot water. Change the “Frying” program to “Soup”, set the timer for an hour. After the beep, open the multicooker lid, add salt and season the soup to taste. Add chopped herbs if desired.

Step 6.Leave the chicken soup with rice on the “Warm” setting for another 15 minutes, then you can set the dinner table and gather the family. Bon appetit!

Chicken pea soup with chicken

Chicken pea soup with chicken is a dish that will fill you with energy. The multicooker is ideal for cooking dried peas; you can bring the soup almost to a creamy state; children really like it this way. Serving pea soup is very tasty with sour cream and croutons.

Cooking time – 70 min.

Cooking time – 15-25 min.

Portions – 3-4.

Ingredients:

• Chicken – 250 gr.
• Potatoes – 2-3 pcs.
• Unscented sunflower oil – 2 tbsp.
• Onions – 1 pc.
• Spices for soup - to taste.
• Split peas – 70 gr.
• Table salt - to taste.
• Carrot – 1 pc.

Cooking process:

Step 1. Peel and wash the vegetables for the soup in advance. Defrost chicken meat.

Step 2. Cut the peeled onions and carrots into small cubes.

Step 3. Remove films, cartilage and excess fat from chicken meat. Cut the fillet into cubes.

Step 4. Cut the potato tubers into cubes.

Step 5. Rinse the peas with running water several times. Place all the chopped ingredients and dried peas into the multicooker bowl.

Step 6. Pour in hot water, add salt and spices to taste. This can be any all-purpose seasoning or a selection of dried herbs such as thyme or basil.

Step 7. Set the “Soup” program, set the timer for 40-45 minutes. After the beep, leave the pea soup on the warm setting for another 20 minutes. Then you can serve chicken soup for lunch. Bon appetit!