Ninja Foodi Chicken Noodle Soup
A comforting classic, Ninja Foodi Chicken Noodle Soup has all the coziness you need to stay warm all winter long.
Servings 6 people
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.