ninja foodi chicken vegetable soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 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
Description
The ninja foodi chicken vegetable soup brings together chicken thigh pieces and a variety of hearty vegetables such as potatoes, carrots, celery, and red bell pepper cooked in a savory broth enriched with chicken stock and bouillon. The addition of long-grain white rice adds body and comfort to the soup. Pressure cooking tenderizes the chicken and softens the vegetables and rice efficiently, while the seasoning blend of Italian herbs, red pepper flakes, thyme, and bay leaves infuse a balanced aromatic flavor throughout.
After pressure cooking, milk mixed with cornstarch is incorporated to give the soup a creamy texture without heaviness. The combination of olive oil and butter in the initial sauté step adds depth to the flavor base. The recipe allows for adjustments in vegetable choices and thickness, enhancing its flexibility. This soup works well as a stand-alone meal when you want something warm and hearty, especially on cooler days.
The method is straightforward but requires attention to sealing the pressure cooker valve correctly for proper cooking. The rice cooking time can be adjusted slightly depending on your preferred level of tenderness. Leftovers can be thinned with extra water or stock if the soup becomes too thick after refrigeration.
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 tablespoon butter or margarine
- 4 cloves garlic minced
- 1 onion finely chopped, medium-sized
- 2-3 celery cut into 1 cm/2/5" slices, ribs
- 2 carrot chopped, large
- 5 potato cut into large cubes, medium-sized
- 1 red bell pepper chopped, medium
- 600g chicken thigh approximately - (1.2 lbs, bone-in, skinless
- 1 teaspoon red pepper flakes use more or less, to taste
- ½ teaspoon parsley dried
- 1 teaspoon Italian seasoning
- 1 teaspoon thyme or 3 sprigs fresh thyme, dried
- 1 teaspoon salt (or more, to taste)
- black pepper to taste
- 3-5 bay leaf
- 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 approximately 170g, uncooked
- ½ cup milk (to make the soup creamy)
- 1 teaspoon cornstarch to thicken the soup, or tapioca flour or arrowroot flour
- parsley optional - for garnishing, fresh chopped
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.
Notes
- Maintain the pressure cooker’s lid valve in the sealing position during cooking to ensure proper pressure build-up.
- Adjust pressure cooking time between 2-4 minutes depending on your preferred rice texture—shorter for firmer rice, longer for softer.
- Swap or add seasonal vegetables like zucchini, corn, or green beans to customize the soup.
- If you prefer a thinner soup, increase the amount of water or stock after cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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