A comforting classic, Ninja Foodi Chicken Noodle Soup has all the coziness you need to stay warm all winter long.
Jump to RecipeChicken noodle soup is such a comforting and nostalgic food for me. I remember curling up to a cozy bowl on those cold, snowy nights growing up. It’s just the perfect cozy blend of veggies, seasonings, and tender chicken. Perfection in a bowl! This time around, I figured out how to make my cozy favorite, but in the Ninja Foodi, InstantPot, or other pressure cooking multi-cooker. This recipe will quickly become your go-to this winter!
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. All of the products I’ve linked are things I personally use and love!
The first thing we need to do is cook the chicken. To do this, place your chicken breasts, one cup of chicken broth, and the seasonings into the Ninja Foodi pot.
Secure and lock the pressure cooking lid (the one that isn’t attached), and turn the valve to ‘seal’. Pressure cook on high pressure for 10 minutes. Once the cook time is up, quick release the steam by turning the valve to ‘vent’. Remove the lid once the pressure has released. Using a tongs, remove the chicken, shred it, and set it aside.
Meanwhile, add the rest of the chicken broth, carrots, celery, onion, garlic, and egg noodles to the Ninja Foodi pot.
Close and lock the pressure cooking lid and turn the valve back to ‘seal’. Pressure cook on low for zero minutes. Allow a 10 minute natural release (do nothing) before quick releasing the rest of the steam and removing the lid. Add the shredded chicken back to the pot, stir, and serve!
If you try this recipe, please be sure to leave me your thoughts and a rating in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online!
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. All of the products I’ve linked are things I personally use and love!
Ninja Foodi Chicken Noodle Soup
Ingredients
- 1 pound boneless, skinless chicken breasts
- 6 cups chicken broth divided
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 dried bay leaf
- 4 large carrots peeled and sliced into rounds
- 3 stalks celery sliced
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 2 cups dry egg noodles
Instructions
- Place chicken breasts, one cup of chicken broth, and seasonings into Ninja Foodi pot. Secure and lock pressure cooking lid and turn valve to 'seal'. Pressure cook on high pressure for 10 minutes. Quick release the steam by turning the valve to 'vent', and remove lid once pressure has released.
- Remove chicken from Ninja Foodi pot, shred, and set aside.
- Add the rest of the chicken broth, carrots, celery, onion, garlic, and egg noodles to Foodi pot. Secure and lock pressure cooking lid and turn valve to 'seal'. Pressure cook on low pressure for 0 minutes. Allow a 10 minute natural release (do nothing) before quick releasing the rest of the steam (turning the nozzle to 'vent') and removing the lid once pressure has released.
- Add the shredded chicken to the pot, stir, and serve!
Notes
- You didn't read it wrong: the reason why we pressure cook the noodles and veggies for 0 minutes is to build up the pressure, and then allow it to slowly release. It's similar to how you might bring something to a boil and then simmer. This allows the noodles and veggies to cook through, but without getting all mushy and losing their texture.
- Store any leftovers in an airtight glass container in the refrigerator for up to 3-5 days.
- Safety first! I love using my silicone oven mitts and silicone tongs when cooking with my Ninja Foodi.