rice cooker chicken vegetable soup

Name: Rice Cooker Chicken Vegetable Soup
Prep time: 15 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: 6 cup(s) chicken broth or stock; 1/2 pound(s) boneless chicken breast cut in bite size pieces; 2 cup(s) frozen mixed vegetables; 2 cup(s) medium noodles; 1 cup(s) diced sweet potatoes; 3/4 cup(s) diced onion; 2 tablespoon(s) chopped parsley; 1/2 teaspoon(s) rotisserie chicken seasoning

9 Pinches

Becky Farley

Fairview, TX

Updated on Jan 1, 2015

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

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prep time 15 Min

cook time 20 Min

method Rice Cooker

yield 6 (about 12 cups)

Ingredients

6 cups chicken broth or stock
1/2 pound boneless chicken breast cut in bite size pieces
2 cups frozen mixed vegetables
2 cups medium noodles
1 cup diced sweet potatoes
3/4 cup diced onion
2 tablespoons chopped parsley
1/2 teaspoon rotisserie chicken seasoning

How To Make rice cooker chicken vegetable soup

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.

Step 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.
Step 3

Serve immediately. If desired, serve with hot garlic bread.
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