Quick chicken soup
It’s getting a bit cooler and I like soup on cooler days. A quick way to make chicken soup is to use a couple of cans of chicken broth. Add some chicken breast (I use individually frozen chicken tenders) cut into bite size pieces. Cook until the chicken is done. Add some noodles. You can use egg noodles or spaghetti. About 4 minutes before the noodles are done, add some carrots and any other veggies you have on hand. I like baby bok choy, corn, peas, turnips, red bell pepper. You can use whatever you like. You can sprinkle with Parmesan cheese, if you like. I cook my soup in my rice cooker.
Category: Cooking, Rice Cookers
October 3rd, 2009 at 9:10 pm
Do your rice cookers ever take on the taste of the soup? I’ve heard that odors linger. I have a new Sannyo rice cooker/soup/porridge ordered from Amazon and I’m loving your web site and all there is to learn about rice cookers.
October 4th, 2009 at 3:23 pm
I’ve never had a problem with pot style rice cookers – the kind with glass tops. Every once in a while, I’ll get a bit of lingering odor when I cook something like curry in one of my latch top style rice cookers. I clean the inside of the lid with a bit of baking soda on a cloth and the odor will go away. Sometimes it may linger for a day or two.
October 13th, 2009 at 9:39 pm
Chicken Soup is one of my favorite dishes of all time. it is very tasty and the ingredients are very available. sometimes i put a dash of chili over my chicken soup because i like it spicy hot.
October 26th, 2009 at 3:40 pm
Chicken soup is great for using up those stray veggies that you don’t have enough to serve by themselves, yet you don’t want to throw away. You can throw in some Brussels sprouts, peas, corn, carrots, sweet potato, green beans, onion, red bell pepper, cabbage, lima beans, broccoli, turnips, just about anything.
Stay tuned for Asian curry chicken soup – a favorite of mine.