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Chicken Soup
Sally Strackbein
www. SallysKitchen.com
1 chicken, cut into pieces
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, sliced
water to cover chicken
3 chicken bouillon cubes
8 oz dry egg noodles
2 carrots, sliced into 1/3 inch slices
Put onion, garlic, water, bouillon and chicken into the rice cooker pan. Turn rice cooker on to cook cook uncovered for about 40 minutes after the water begins to boil.
Remove the chicken from the pot. You can either serve the chicken on the side or remove some or all of it from the bones and add back to the soup.
Add carrots and noodles. You can add other veggies, like peas, green beans, corn or whatever else you have on hand either fresh or frozen.
Cook for another 8-10 minutes.
Serves 4-6
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