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5.0 from 21 votes

ninja foodi chicken vegetable soup

This Ninja Foodi Chicken Vegetable Soup with rice and potatoes is a delicious and healthy meal that can be prepared quickly and easily.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
40 mins
Servings: 6
Calories: 432 kcal
Course: Main Course , Lunch , Dinner
Cuisine: American

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

    Cup of Yum
  1. Set Ninja Foodi to Sauté (high) setting and allow it to heat up.
  2. Heat olive oil and butter (or margarine). Add onion and garlic, and cook for 1-2 minutes or until softened and fragrant.
  3. Add celery, carrots, red bell pepper, and potatoes, then mix well.
  4. 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.
  5. Add bay leaves, thyme, and chicken stock, then stir. Let the chicken simmer for 10-15 minutes.
  6. 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.
  7. While the chicken soup is cooking, whisk together the milk and starch (or tapioca or arrowroot flour) until smooth.
  8. Once the pressure cooking time is over, allow it to release pressure naturally for 5 minutes.
  9. Turn the valve to the Venting setting to quickly release the remaining pressure.
  10. Remove the chicken pieces, shred them, and then return them to the pot. Discard the bay leaves.
  11. 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.
  12. Ladle into bowls, garnish with some freshly chopped parsley, then serve.

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

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

% 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.