AuthorHungry PandaCategoryMeatDifficultyBeginnerINGREDIENTS
400 g boneless and skinless chicken, cooked and diced-shredded chicken also works as does corned beef
6 cloves garlic, minced
1 piece white onion, finely chopped
1 l chicken stock or broth
2 cups elbow macaroni
1 piece carrot, diced
2 sticks celery, diced
1 small cabbage, shredded
2 cups resh milk
1 pinch salt and pepper to taste
2 tbsp vegetable oil
HOW TO MAKE
1
Put the oil into the inner bowl of your rice cooker.
2
Use the SLOW COOK or WHITE FUNCTION function to sauté the onion and garlic until its golden brown.
3
Add the boneless chicken breasts to the bowl and sauté until it's cooked.
4
Pour chicken broth and use the SOUP function to simmer / boil.
5
When simmering add the elbow macaroni and cook for 8 minutes. Make sure to stir.
6
Mix in the carrots and celery. Let it simmer for 3 minutes
7
Add milk and shredded cabbage.
8
Season with salt and pepper to taste
Ingredients
INGREDIENTS
400 g boneless and skinless chicken, cooked and diced-shredded chicken also works as does corned beef
6 cloves garlic, minced
1 piece white onion, finely chopped
1 l chicken stock or broth
2 cups elbow macaroni
1 piece carrot, diced
2 sticks celery, diced
1 small cabbage, shredded
2 cups resh milk
1 pinch salt and pepper to taste
2 tbsp vegetable oil