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Easy Chicken Noodle Soup in a Thermal Cooker
  • 8 c water
  • 8 tsp chicken bouillon
  • 1 lg can cream of chicken soup
  • 4 Tbl minced dried onion
  • 1 chicken breast, cut in 1" strips** thawed, never put frozen meat in a thermal cooker
  • 1 1/3 c carrots, sliced or julienned
  • 1 c celery, sliced
  • 3/4 c peas, drained (canned or frozen, let thaw)
  • 1/2 lb rice noodles
  1. Combine the water, cream of chicken soup, bouillon, and minced dried onions in your thermal cooker. Start bringing it all to a boil.

  2. Add all the veggies - the carrots, celery, and peas

  3. When it is all combined and is starting to boil, add the noodles and stir.

  4. Boil for 3 minutes, watching carefully as this recipe likes to fluff up and boil over. :)

  5. Turn off the burner, put the lid on, and carefully place the pot into the thermal outer pot.

  6. Close the lid on the outer thermal pot, and leave your thermal cooker sitting for anywhere between 2-8 hours.

  7. It will be ready to eat in 2 hours, but it will stay nice and hot and can be eaten at 2 hours, 3, 4, 5, 6, 7, or 8 hours later.

  8. **It's important to cut the chicken into 1" strips to use in this recipe in your thermal cooker. The smaller the meat pieces, the less time it has to boil on the stove. The larger the meat pieces, the longer it has to boil on the stove.