October 15, 2014
6 hrs 15 mins
2x Chicken Maryland (skin removed)
Carrots, Swede, Celery, Sweet Corn, Cauliflower, Spring Onion
(no set amount of each vegie) a handful of Soup Mix, 1 pkt of
Chicken Noodle Soup, 2 tsp Minced Garlic and 2 litres of vegie stock.
Vermicelli noodles at end with 1 hour to go.
1Remove skin from Chicken
2Chop all vegies and add to SC first,
3Add corn including juice if using tin corn,
4Sprinkle Chicken Noodle Soup over top of vegies, add minced garlic, pour liquid stock over top,
5Add chicken Maryland on top of vegies and stock.
6Put lid on and cook on Low for 6-8 hrs, when an hour before ready add some Vermicelli noodles,
7Serve with crusty bread or just as is, Yum!
Submitted by Crystal Maine
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