ninja foodi chicken vegetable soup
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
5 mins
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Total Time
40 mins
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Servings
6
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Calories
432 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
ninja foodi chicken vegetable soup
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This Ninja Foodi Chicken Vegetable Soup with rice and potatoes is a delicious and healthy meal that can be prepared quickly and easily.
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Ingredients
- 2 tablespoon extra virgin olive oil
- 1 tablespoon butter or margarine
- 4 cloves garlic minced
- 1 medium-sized onion finely chopped
- 2-3 celery ribs cut into 1 cm/2/5" slices
- 2 large carrots chopped
- 5 medium-sized potatoes cut into large cubes
- 1 medium red bell pepper chopped
- 600g bone-in, skinless chicken thighs approximately - (1.2 lbs)
- 1 teaspoon red pepper flakes use more or less, to taste
- ½ teaspoon dried parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme (or 3 sprigs fresh thyme)
- 1 teaspoon salt (or more, to taste)
- black pepper to taste
- 3-5 bay leaves
- 2 chicken bouillon cubes (or 1½ tablespoons chicken bouillon powder)
- 5 cups chicken stock unsalted or low sodium
- 4 cups water
- ¾ cup long-grain white rice - uncooked (approximately 170g)
- ½ cup milk (to make the soup creamy)
- 1 teaspoon cornstarch,tapioca flour, or arrowroot flour to thicken the soup
- fresh chopped parsley optional - for garnishing
Instructions
- Set Ninja Foodi to Sauté (high) setting and allow it to heat up.
- Heat olive oil and butter (or margarine). Add onion and garlic, and cook for 1-2 minutes or until softened and fragrant.
- Add celery, carrots, red bell pepper, and potatoes, then mix well.
- Add the chicken thighs and top with most seasonings - red pepper flakes, dried parsley, Italian seasoning, salt, black pepper, and chicken bouillon - then stir to combine.
- Add bay leaves, thyme, and chicken stock, then stir. Let the chicken simmer for 10-15 minutes.
- Add the water and rice then stir to combine. Turn the valve of your Ninja Foodi lid (or Instant Pot, or electric pressure cooker -see notes) to the sealing position and set it to pressure cook on High for 2-3 minutes if you like the rice to have a bite, otherwise pressure cook for 4 minutes.
- While the chicken soup is cooking, whisk together the milk and starch (or tapioca or arrowroot flour) until smooth.
- Once the pressure cooking time is over, allow it to release pressure naturally for 5 minutes.
- Turn the valve to the Venting setting to quickly release the remaining pressure.
- Remove the chicken pieces, shred them, and then return them to the pot. Discard the bay leaves.
- Add the milk-starch mixture to the soup and stir until well incorporated. Add water or broth if you prefer a lighter soup, and check for salt and pepper.
- Ladle into bowls, garnish with some freshly chopped parsley, then serve.
Equipments used:
Notes
- Pressure cook on High for 2-3 minutes if you prefer your rice to have a bite, otherwise, pressure cook for 4 minutes.
- I made this recipe using the Ninja Foodi but feel free to use your Instant Pot or another electric pressure cooker.
- Make sure the lid is set to the sealing position, otherwise, it will simmer instead of pressure cooking.
- Don't just limit yourself to potatoes, celery, or carrots! Feel free to incorporate your favorite seasonal vegetables like zucchini, corn, or green beans. We sometimes like to swap the potatoes for sweet potatoes. Trust me, this is so flavorful!
- Pressure cook on High for 2-3 minutes if you prefer your rice to have a bite, otherwise, pressure cook for 4 minutes.
- This recipe makes for a thick soup, add more water or chicken soup if you prefer your soup lighter.
Nutrition Information
Show Details
Calories
432kcal
(22%)
Carbohydrates
62g
(21%)
Protein
20g
(40%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
58mg
(19%)
Sodium
871mg
(36%)
Potassium
1229mg
(35%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
4217IU
(84%)
Vitamin C
64mg
(71%)
Calcium
97mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 62g | 21% |
| Protein | 20g | 40% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 58mg | 19% |
| Sodium | 871mg | 36% |
| Potassium | 1229mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 4217IU | 84% |
| Vitamin C | 64mg | 71% |
| Calcium | 97mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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