Chicken & Carrot Soup for 2 in the Rice Cooker (dairy, egg, soy, nut, tomato/tomatillo free)

• 1 large boneless, skinless chicken breast or thigh, cut into small pieces

• 1 cup chopped carrots

• 1/4 cup diced onion

• 2 cups chicken broth, or reconstituted chicken bullion

• 1 tablespoon olive oil

• 2 teaspoons spicy brown mustard

• 1/4 teaspoon cumin

• 3-4 drops Liquid Smoke

• salt and pepper to taste

• 1/2 cup extra creamy oat milk, or non-dairy whipping cream

Place your olive oil in the rice cooker bowl, then place your chopped carrots, onion, and chicken on the oil and turn the rice cooker to "cook." Saute until the onions are translucent and the chicken starts to brown, then add the mustard, cumin, and liquid smoke, and toss to coat the chicken and vegetables. Add the broth or bullion to the pot, cover, reset to "cook" if needed, and allow the pot to come to a boil, about 20-25 minutes. Add oat milk or non-dairy heavy cream to taste to each bowl just before serving.

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