This is a quick, from scratch chicken noodle soup, and it cooks nicely in a rice cooker (yes, rice cookers can cook more than just rice).

What You Need

• 1/2 tablespoon cooking oil
• 1 cup (about 2 medium) carrots, peeled and sliced
• 1/2 cup (7 to 8) whole green onions, sliced, white and green parts separated
• 2 cloves garlic, minced
• 5 cups Pulled Chicken Stock (or lower-sodium canned)
• 1 cup of water
• 3/4 cup rotini pasta(or pasta of your choice)
• 1/2 cup frozen green peas or celery
• 1 cup chopped Pulled Chicken (or leftover rotisserie chicken)
• Salt and pepper, to taste
• Chopped fresh parsley (optional)

How To Make It

1. Add oil to the inner bowl of your Rice Cooker and push Cook button. Use Soup/Stew setting, if applicable. Once warmed, add carrots and the white part of the green onions and cook, stirring occasionally, until onion is translucent, 3 to 5 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1 minute more.
2. Add chicken stock and water, cover and bring to a boil. Cook, stirring occasionally, for 5 minutes.
3. Add pasta. Cook, uncovered, stirring frequently, for 6 minutes (increase cooking time to 8 minutes if you like your soup noodles very soft). Do not wait for the soup to come back to a boil before starting the timer.
4. Add chicken, frozen peas, and reserved green portion of the onions. Cook until chicken is hot throughout, about 2 minutes more. Switch rice cooker to Keep Warm and season to taste with salt and pepper. If you used the 6 minute cooking time, the pasta should be just a little bit underdone at this point. It will continue to cook in the hot soup, even after it is served.
5. Garnish soup with fresh parsley, if using, and serve hot.