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

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Recipe by

Becky Farley

@bfarley

Fairview, TX

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

yield 6 (about 12 cups)

prep time 15 Min

cook time 20 Min

method Rice Cooker

Ingredients For rice cooker chicken vegetable soup

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.
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