Rice Cooker Chicken Vegetable Soup

Rice Cooker Chicken Vegetable Soup Recipe

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Becky Farley


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

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6 (about 12 cups)
15 Min
20 Min
Rice Cooker


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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

How to Make Rice Cooker Chicken Vegetable Soup


  • 1Combine 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.
  • 2Set 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.
  • 3Serve immediately. If desired, serve with hot garlic bread.

Printable Recipe Card

About Rice Cooker Chicken Vegetable Soup

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

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