Other Electric Products Recipes

Chicken and Vegetable Soup

This veggie filled chicken based soup is low in sodium yet packed with lots of flavors from the vegetables - perfect for breakfast, lunch or dinner!


Ingredients (serves 4):

  • 1/2 medium onion, cut into thin wedges
  • 4 medium cabbage leaves, cut into bite-sized pieces
  • 2 Roman tomatoes, diced
  • 2 garlic cloves, minced
  • 3 twigs thyme leaves, unstemmed
  • 1 lb. chicken breast cut into bite-sized pieces, skinned
  • 2 cups low sodium chicken broth
  • 2 tsp. Worcestershire sauce
  • 1 tsp. dry mustard

Garnish:

  • Chopped parsley

*This recipe was developed for the Stainless Steel Thermal Vacuum Cooking Pot (SN-XAE60/80). Adjustments may be necessary when using other models.

1

Place all ingredients into the inner pan and cook on stove top over medium heat.

2

When it comes to a boil, skim the surface, put on lid and turn off the heat.

3

Place the inner pan in the insulated container and keep warm for 30 minutes.

4

After 30 minutes, serve with chopped parsley.

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