to fit smaller rice cookers.
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A classic soup that's great for healing a cold or warming the spirit.
Prep: 10 min Total: 150 Mins Yield: Serves 4-6
2 lbs 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 chicken stock
2 tblsp olive oil
2 bay leaves
2 sprigs thyme
salt and pepper
optional: sour cream, green onions, jalapeños, tortilla strips and cheese
Set your rice cooker to Sauté-Then-Simmer™ and add olive oil, onions and celery to the inner pot. Cook until fragrant or 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, switch to Keep-Warm, and let cook for 2 hrs.
Remove and shred the chicken with two forks and put it back in the soup. Serve with your favorite add-ons.