Rice Cooker Creamy Chicken Macaroni Soup

by FAITH MOK

Ingredients: 
1 Cup Macaroni (Shell / Elbow)
4 Cups Water
1 Cup Evaporated Milk
1 Chicken Breast (Sliced)
1 Carrot (Remove skin, diced)
1 Stalk Celery (Diced)
1 Yellow Onion (Diced)
Sausages
1 Teaspoon D'Palate Garlic Powder
3 Tablespoon D'Palate Chicken Powder

 

Method: 
1. Put all ingredients into a rice cooker and turn to congee mode to cook. 
2. Season to taste with salt.

This is a sweet and savory chicken macaroni that requires so little effort. I made this during the last 10-minute before I had to run out of the house to pick the kids. The evaporated milk makes the soup so creamy and savory, the kids couldn't resist having the 2nd bowl. This dish can also be cooked in a thermal pot or on stove top. Add more water if you are cooking this dish on stove-top to prevent the soup from drying out.

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