Creamy Chicken Soup Made with Rice Cooker
Rice Cooker Roasted Chicken & Creamy Chicken Soup
Enjoy delicious roasted chicken without oil, cooked right in your rice cooker! This recipe is perfect for a simple yet flavorful meal. The roasted chicken is flavorful on its own, but we’ll transform the leftover juices into a rich and creamy soup, making it an even more special dish.
For the Roasted Chicken- Chicken pieces, 2 (adjust quantity as needed for serving size)
- Salt, 2 pinches
- Black pepper, to taste
- Onion powder, 1/2 Tbsp
- Garlic powder, 1/2 Tbsp
Cooking Instructions
Step 1
First, we’ll roast the chicken using your rice cooker. Two pieces of chicken are good for one serving, but feel free to add more if you’d like a larger portion. If using frozen chicken, ensure it’s thawed. Place the 2 chicken pieces in the rice cooker pot and season them with 2 pinches of salt and a dash of black pepper. Select the ‘Reheat’ function on your rice cooker and cook for 9 minutes. If your chicken is lean and can be a bit dry, you can add about 1 teaspoon of olive oil or cooking oil to keep it moist.
Step 2
After the first 9 minutes, flip the chicken pieces over. Use the ‘Reheat’ function again and cook for another 9 minutes. This ensures the chicken cooks evenly through.
Step 3
The roasted chicken on its own, sprinkled with parsley, makes a delightful dish. However, we’re going to take it a step further and create a delicious creamy soup from the flavorful juices left behind.
Step 4
Instead of removing the chicken completely, let’s shred the meat from the bones directly in the rice cooker pot. Cut the meat into smaller pieces and leave it in the pot. This allows the chicken’s savory flavors to infuse beautifully into the soup base.
Step 5
Now, it’s time to add all the ingredients for the soup. Pour in 100ml of heavy cream and 100ml of milk. Add the 1/2 Tbsp of onion powder (or 1/2 Tbsp minced onion) and 1/2 Tbsp of garlic powder (or 1/2 Tbsp minced garlic) that you used for seasoning the chicken. Finally, stir in 1 Tbsp of cheese sauce (or add 1 slice of cheese) for extra richness and flavor. If using a cheese slice, it will melt nicely into the hot soup.
Step 6
Using a spatula or spoon, gently stir all the ingredients in the rice cooker to combine them evenly. Don’t worry if it doesn’t look completely smooth at this stage. Press the ‘Reheat’ button and cook for another 9 minutes. This will allow everything to blend together and heat through perfectly.
Step 7
Once the 9-minute reheating cycle is complete, your warm and creamy chicken soup will be ready.
Step 8
Ladle the soup into bowls, and garnish with a sprinkle of fresh parsley. Enjoy your wonderfully simple yet elegant rice cooker chicken cream soup! It’s a perfect meal made effortlessly.
