Rice Cooker Chicken Vegetable Soup

Rice Cooker Chicken Vegetable Soup

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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


  • 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


  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.

Printable Recipe Card

About Rice Cooker Chicken Vegetable Soup

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

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