Super quick and easy chicken vegetable soup with pasta
This was pretty quick (and a major cheat, using tinned soup and frozen veges) - I have discovered that I don't always use my thermal cooker like a slow cooker, sometimes it's useful for cooking things where I would ordinarily simmer on low heat. The advantages here being - using less electricity/gas, and I don't have to keep stirring the pot to stop things sticking to the bottom.
So, having said that, this recipe only takes half an hour or so to cook - I started it on the stove, put it in the thermal cooker, then went and did a couple of things around the house, and it was ready! I don't know how long it would take for the pasta to get mushy though.
This is for a two litre pot. I think that if you aren't going to leave it for very long, it wouldn't matter if you used a larger pot that wasn't full. (this is usually important to minimize heat loss if you're leaving something to cook over a number of hours).
I really like how the macaroni came out...
Ingredients:
1 can condensed cream of chicken soup
Milk
Water
Frozen vegetables (I used broccoli, peas, corn and carrots) - 1-2 cups
Macaroni (dried, not cooked) - about a cup
Chicken stock
Method:
Pour the condensed soup in the inner pot.
Using the empty can from the soup, add half a can of milk and half a can of water (or whatever your preference).
Add the frozen vegetables and macaroni, top up with chicken stock.
There should be a good balance of soup to solids.
Heat on low to medium, stirring every now and then, until simmering. Let simmer for 5 to 10 minutes, then place in outer pot for at least half an hour.
So, having said that, this recipe only takes half an hour or so to cook - I started it on the stove, put it in the thermal cooker, then went and did a couple of things around the house, and it was ready! I don't know how long it would take for the pasta to get mushy though.
This is for a two litre pot. I think that if you aren't going to leave it for very long, it wouldn't matter if you used a larger pot that wasn't full. (this is usually important to minimize heat loss if you're leaving something to cook over a number of hours).
I really like how the macaroni came out...
Ingredients:
1 can condensed cream of chicken soup
Milk
Water
Frozen vegetables (I used broccoli, peas, corn and carrots) - 1-2 cups
Macaroni (dried, not cooked) - about a cup
Chicken stock
Method:
Pour the condensed soup in the inner pot.
Using the empty can from the soup, add half a can of milk and half a can of water (or whatever your preference).
Add the frozen vegetables and macaroni, top up with chicken stock.
There should be a good balance of soup to solids.
Heat on low to medium, stirring every now and then, until simmering. Let simmer for 5 to 10 minutes, then place in outer pot for at least half an hour.