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21
CHICKEN AND VEGETABLE SOUP (Serves 10 to 12)
2 qts. Chicken Broth 2 Bay Leaves
2 Medium Onions, chopped 1 tsp. Salt
4 Stalks Celery, thinly sliced 2- 3 tsp. Italian Herb Seasoning
6 Carrots, thinly sliced 1 tsp. Celery Seed
2 Cans (15 oz. ea.) Stewed Tomatoes 1 tsp. Black Pepper, ground
1 Pkg. (20 oz.) Frozen Mixed Vegetables 2 lbs. Cooked Chicken, chopped
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.
English
COOK RECIPES
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