CHICKEN SOUP
15 ml (1 tbsp.) | vegetable oil |
1 | medium onion, cut in half |
1 | carrot, cut in half |
1 | celery stalk, cut in half |
900 g (2 lbs.) | chicken breasts and/or legs, cut in pieces |
5 ml (1 tsp.) | salt |
1 | bay leaf |
3 ml (1/2 tsp.) | dried thyme |
| black pepper, to taste |
1 | carrot, diced |
1 | celery stalk with leaves, diced |
1 | onion, diced |
30 ml (2 tbsp.) | dried parsley |
250 ml (1 cup) | small pasta shells |
Add oil to Rice Bowl. Switch the Rice Cooker to ‘Cook’. Add chicken pieces
and cook until outside has browned. (NOTE: Cook in 2 batches if necessary) Add halved onion, carrot, celery stalk, salt, bay leaf and 2 litres/quarts of water. Close cover and cook for approximately 30 minutes. Switch the Rice Cooker
to ‘Warm’ and use tongs to remove chicken from Bowl and set aside until cool enough to handle.
Remove chicken and discard bones. Cut chicken into bite size pieces and set aside. Use a slotted spoon and remove onion, carrot and celery used to make broth. Discard.
Switch to ‘Cook’ and add diced onion, carrot, celery, parsley and thyme to the broth. Close cover and cook for 3 – 4 minutes. Add chicken and pasta. Cook for 5 minutes with the Cover open. NOTE: Do not close the Cover once pasta has been added. Switch the Rice Cooker to ‘Warm’. Adjust salt and pepper.
Serve immediately or close Cover and leave on the ‘Warm’ cycle and soup will remain hot until you are ready to serve. NOTE: Do not leave on the ‘Warm’ cycle for longerthan 1 hour or pasta will be mushy.
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