Countries
Recipe - Others
Italian style Chicken Soup
Registered Date :11/05/2009
Prep Time : 3 hours
Menu available for 10 cup Rice Cooker
INGREDIENTS
- (6servings)
- 1 ** whole young chicken
- 1-2 cup of sliced celery (save and set aside some leaves for neutralize gaminess of chicken)
- 1 cup of Baby Carrots chopped
- 1-2 Tbsp Salt
- ½ cup fine chopped onion
- ¼ cup of Ozo dry pasta
- Mozzarella Cheese
- Fresh basil
- 1 Tbsp Dry basil
- 3-4 cloves of Garlic
- Water
- *The wing tip is called a wingette; the portion attached to the body is called the drummette.
- ** You may subsitute with 12 chicken wings.
1. Separate chicken meat from bones.
2. Place the chicken bones, wingette* and drummette* into inner pan and add water to plain rice water level 6. And then add salt and celery leaves.
3. Select [Slow Cook] and set the time for 180 minutes and then press [Start].
4. Mean while chop carrot and celery into small pieces. And cut chicken into bite size.
5. When times remain become 60 min, opens the lid and removes the chicken bones. And then adds chicken, celery, dry basil, garlic and baby carrot. Close the lid.
***IMPORTANT NOTE*** Keep closer look for water scale line when you adding vegetable. Be sure water level is below 8 to prevent over flow. Level 8 is the maximum cooking capacity for slow cook function. Make adjustment for vegetable amount according with water scale: depending on the chicken bones you may not able to use all the vegetable listed above.
6. When times remain become 7 min, add Ozo pasta.
7. Serve with cheese and fresh basil. Add black pepper for your preference.