Rice Cooker Rotisserie Chicken Noodle Soup
Rice Cooker Rotisserie Chicken Noodle Soup
Ingredients
- 4 whole carrots diced
- 5 stalks celery diced
- 1 whole sweet onion diced
- 5 cloves garlic minced
- 1 tbsp olive oil extra virgin
- 1 tsp red chili flakes dried
- 2 tsp oregano dried
- 1 whole rotisserie chicken shredded
- 2 tbsp Better Than Boullion roasted chicken flavored
- 6-8 cups water
For pasta/noodles
- 1.5 cups noodles of choice
- 4 cups water
- 1 tsp salt
Instructions
For pasta/noodles
- Bring 4 cups of water to a boil with 1 tsp of salt added to water. Add noodles once the water is boiling.
- Cook noodles according to packaging.
For soup
- Dice carrots, celery, and onion. Mince garlic.
- Shred whole rottisserie chicken. Optional to add chicken bones to the broth for a deep rich flavor.
- Add olive oil to the rice cooker.
- Add red chili flakes and oregano.
- Sautee onion, garlic, celery, and carrots for 3-4 minutes.
- Mix the Better Than Boullion concentrate into 1 cup water until thoroughly combined. Once combined, add the water and Better Than Boullion mixture to the rice cooker pot.
- Add additional 7 cups of water or until vegetables are covered.
- Add shredded chicken and let the soup boil for 20 minutes.
- After 20 minutes, add noodles to bowl and a (few) spoonfuls of soup.