Rice Cooker Chicken Vegetable Soup Recipe

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Rice Cooker Chicken Vegetable Soup

Becky Farley

By
@bfarley

This recipe is taken from the Black & Decker 16-Cup Rice Cooker book


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Serves:

6 (about 12 cups)

Prep:

15 Min

Cook:

20 Min

Method:

Rice Cooker

Ingredients

6 c
chicken broth or stock
1/2 lb
boneless chicken breast cut in bite size pieces
2 c
frozen mixed vegetables
2 c
medium noodles
1 c
diced sweet potatoes
3/4 c
diced onion
2 Tbsp
chopped parsley
1/2 tsp
rotisserie chicken seasoning

Directions Step-By-Step

1
Combine all ingredients in cooking bowl in order listed. Place bowl into rice cooker and plug in the appliance; the "warm" light will come on. Push the "On" switch to "Cook." Place the lid on the cooker.
2
Set the kitchen timer and cook for 20 minutes. Test noodles for doneness. Place the lid back on the cooker. If necessary, cook several minutes longer until noodles are tender.
3
Serve immediately. If desired, serve with hot garlic bread.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American