Rice Cooker Chicken Soup
A comforting, hearty chicken soup made right in your rice cooker with rice, vegetables, and herbs the perfect family meal for any night.
Equipment
- Rice cooker with sauté or soup setting Alternatively saute in a pan then transfer to your rice cooker!
- Cutting board and sharp knife
- Wooden Spoon or Silicone Spatula
- Measuring cups and spoons
- Ladle for serving
Ingredients
- 2 chicken breasts diced
- 1 medium onion chopped
- 2 carrots sliced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 6 cups chicken broth
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup uncooked rice white or brown
- Fresh parsley for garnish
Instructions
- Sauté the vegetables: Turn your rice cooker to the “Cook” or “Sauté” setting. Add a drizzle of oil, then toss in the onion, garlic, carrots, and celery. Sauté for 3–4 minutes until the onion softens and becomes fragrant.
- Add chicken and seasoning: Stir in the diced chicken, salt, pepper, and dried thyme. Cook for about 5 minutes, until the chicken turns opaque on the outside.
- Add rice, broth, and bay leaf: Pour in the uncooked rice, chicken broth, and bay leaf. Stir gently to combine all ingredients evenly.
- Cook until tender: Close the lid and set your rice cooker to the “Soup” or “Cook” setting. Let the soup simmer for about 30–35 minutes (or 40–45 for brown rice) until the rice and vegetables are tender and the flavors have melded together.
- Finish and serve: Open the lid, remove the bay leaf, and give everything a gentle stir. Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with fresh parsley.
Notes
If using brown rice, increase cooking time by 10–15 minutes. For a creamier version, stir in a splash of cream just before serving.