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Rice Cooker Chicken Noodle Soup

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"For when you're sick or cold."

Serves 1-3 | Prep Time 15 minutes | Cook Time Depends on rice cooker.

Why I Love This Recipe

Chicken noodle soup is a classic for sick or cold days and it is fairly simple to make.

Recipe Joke: My mum used to feed me alphabet soup when I was a kid

She insisted on me telling everyone that I loved it.

I didn't really, she was just putting words in my mouth.

Ingredients You'll Need

1/2 tablespoon cooking oil
1 cup (about 2 medium) carrots, peeled and sliced
1/2 cup (7 to 8) whole green onions, sliced, white and green parts separated
2 cloves garlic, minced
5 cups Pulled Chicken Stock (or lower-sodium canned)
1 cup of water
3/4 cup rotini pasta(or pasta of your choice)
1/2 cup frozen green peas or celery
1 cup chopped Pulled Chicken (or leftover rotisserie chicken)
Salt and pepper, to taste
Chopped fresh parsley (optional)


Add oil to the inner bowl of your Rice Cooker and push Cook button. Use Soup/Stew setting, if applicable. Once warmed, add carrots and the white part of the green onions and cook, stirring occasionally, until onion is translucent, 3 to 5 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1 minute more.

Add chicken stock and water, cover and bring to a boil. Cook, stirring occasionally, for 5 minutes.

Add pasta. Cook, uncovered, stirring frequently, for 6 minutes (increase cooking time to 8 minutes if you like your soup noodles very soft). Do not wait for the soup to come back to a boil before starting the timer.

Add chicken, frozen peas, and reserved green portion of the onions. Cook until chicken is hot throughout, about 2 minutes more. Switch rice cooker to Keep Warm and season to taste with salt and pepper. If you used the 6 minute cooking time, the pasta should be just a little bit underdone at this point. It will continue to cook in the hot soup, even after it is served.

Garnish soup with fresh parsley, if using, and serve hot.

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