Chicken Soup

Chicken Soup

Something as simple as chicken soup can lift the spirit, heal a cold, and in my house, feed all three of my children while getting rave reviews every time. So it’s no wonder it’s my go-to meal when I don’t feel like cooking but still need to prepare dinner. In the past I’ve always made my soup in a pot and let it simmer for a few hours, but the problem with that is I couldn’t leave home while it was simmering. The Aroma Sauté-Then-Simmer function has changed all that. Now I can sauté my vegetables and chicken in the rice cooker and leave it on simmer while I pick up my children from school or drive them to after school sports, knowing that warm soup is ready when we walk through the door hungry and tired. The greatest thing about chicken soup is that you can easily make it with add-ons to suit every taste bud in your family. My children like beans, so I often add beans or rice instead of noodles. Between pasta, rice, quinoa, beans and vegetables, chicken soup can become one of the best, healthiest and varied dinners for every family. With so much to choose from it’s easy to vary this recipe and make it a staple in your weekly dinner rotation!

I’m including a basic chicken soup recipe that acts as my “base,” which I can then add anything I want to make the dish special and different.

CHICKEN SOUP

2 lbs. of chicken thighs
1 yellow onion, cut into small quarters
10 celery stalks cut into bite-sized pieces
10 carrots cut into bite-sized rounds
8 cups of chicken stock
2 tbls of olive oil
2 bay leaves
2 sprigs of thyme
salt and pepper, for added taste

Add chicken thighs and brown on both sides.Turn your Aroma Rice Cooker on and select the Sauté-Then-Simmer function. Add olive oil, onions and celery to the inner pot and cook until fragrant, about ten minutes.

Add chicken thighs and brown on both sides. Add the stock, carrots and herbs, then close the lid. Bring to a boil and change the setting to ‘Keep Warm’ and let cook for 2 hrs.

Bring to a boil and change the setting to warm and let cook for 2 hrs.

Remove the chicken and and with two forks. Mix it back into the inner pot with the other ingredients.

Serve with your favorite add-on or choose one or more from my list below. You can also set up a themed “add-on bar” for guests to serve themselves. For example, for a fun Mexican theme you can offer sour cream, green onions, jalapenos, tortilla strips and cheese.

My favorite optional add-ons:

cooked brown rice
cooked pasta (any type)
cooked quinoa or couscous
cooked white beans
shredded kale or mustard greens (add to soup 10 minutes before serving)
bean sprouts, croutons, Parmesan cheese, sour cream and green onions

Enjoy and be healthy 🙂

4 thoughts

  1. this recipe looks delicious, and I can’t wait to try it in my Aroma rice cooker. I have the twenty-cup with STS, and it’s really convenient. The only additions I’m making is sautéing a clove of chopped garlic and adding some sweet corn. We’ll see how ti turns out.

    Keep the recipes coming! 🙂

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