This Ninja Foodi Chicken Vegetable Soup is a delicious and healthy meal that can be prepared quickly and easily. With a flavorful blend of tender chicken, wholesome veggies, and the perfect blend of seasonings, this soup is perfect for those who are looking for a nutritious and filling meal that is also low in calories.
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best ninja foodi chicken and vegetable soup
This soup isn’t just another meal; its a flavorful, homemade soup that is perfect for chilly evenings or when you're feeling under the weather! Here’s why you will love this recipe:
- comforting and delicious - it’s the very definition of comfort in a bowl. Each bite feels like a cozy hug!
- versatile - can be made using the instant pot, ninja foodi, or your favorite electric pressure cooker!
- nutritious - it's healthy, providing you with a nourishing blend of protein and veggies.
- easy - absolutely easy, making soup using the pressure cooker has never been easier!
what you will need:-
This is a summary of the ingredients you will need to make ninja foodi chicken and vegetable soup with potatoes, along with possible substitutions. Detailed measurements are in the recipe card provided below.
- cooking oil: extra-virgin olive oil or avocado oil for sautéing; and some butter: Feel free to use margarine or a plant-based butter option.
- vegetables: garlic for that aromatic punch, yellow onion as a foundational flavor, celery ribs , carrots, red bell pepper, and potatoes that hold their structure well in the cooker (such as Yukon Gold or Red potatoes).
- chicken thighs: bone-in pieces promise maximum flavor. Check the FAQs below for more options.
- seasonings: A blend of red pepper flakes, dried parsley, Italian seasoning, dried thyme, salt, black pepper, and bay leaves for that signature soup taste. You will also need some chicken bouillon: Here, opt for either the powder form or cubes based on your preference.
- water (not pictured) and some chicken stock.
- long-grain white rice (rinsed, to get rid of excess starch) - such as jasmine rice or basmati.
- milk - for a dairy-free alternative, feel free to use almond or oat milk.
- thickener: choose from cornstarch, tapioca flour, or arrowroot flour depending on availability and preference. Together with the milk, this helps enhance the creaminess.
- fresh parsley (not pictured): I like to garnish the soup with some chopped fresh parsley but this is totally optional.
how to make ninja foodi chicken and vegetable soup
This is a summary of how to make chicken and vegetable soup with rice and potatoes, using the Ninja or any electric pressure cooker, such as the Instant Pot. Please find the detailed recipe with the time and pressure cooking setting in the recipe card below.
- Sauté the onion and garlic : using the sauté setting on high, heat olive oil and butter, then cook onion and garlic until translucent and fragrant.
- Stir in the vegetables and chicken: add in celery, carrots, red bell pepper, potatoes, chicken thighs, seasonings, bay leaves, and chicken bouillon then stir together.
- Add the stock and rice: Pour in chicken stock, allowing the chicken to simmer for a few minutes.
- Pressure Cook: Stir in the water and rice. Next, set the valve of your Ninja Foodi, Instant pot, or other electric pressure cooker to the sealing position then pressure cook.
- Prepare the soup thickener: As the soup cooks, make a slurry by whisking together milk and your choice of starch (cornstarch, tapioca or arrowroot flour).
- Pressure release & finish: after cooking, allow a natural release for 5 minutes, then vent (do a quick pressure release). Remove the chicken , shred, and return to the pot. Stir in the milk-starch mixture.
- Serve & Enjoy: Discard bay leaves, ladle soup into bowls, garnish with chopped parsley, and serve warm.
Now that we have made the soup, the next step is to, of course, serve it! This soup is already wholesome, so you can enjoy it as it is.
For a more filling meal, try my favorite accompaniments as follows:-
- bread: enjoy it with a slice of warm crusty bread, French baguette, or some easy and quick air fryer frozen garlic bread if pressed for time.
- cheese toast: top slices of bread with your favorite cheese (like cheddar or mozzarella) and grill until melted. Grilled sandwiches also work amazingly well!
- crackers or croutons: serve the soup with a side of multigrain or whole wheat crackers for an added crunch. We like to enjoy ours with some air fryer croutons.
- garnishes: enhance the flavor with garnishes like grated Parmesan cheese, or a dollop of sour cream.
- Enjoy your soup with some flatbreads such as garlic naan, chapati, pita bread, or other soft flatbreads.
- meat - I used chicken thighs for this recipe as they are flavorful, but drumsticks, turkey breast, or even beef chunks can be used for a richer flavor.
- herbs: feel free to use your favorite fresh or dried herbs.
- I removed the skin from the chicken thighs to prevent the soup turning out too greasy.
- safety - to prevent your hands from burning, allow the chicken to cool slightly before shredding with two forks. Additionally, to release pressure safely, be sure to follow the manufacturer's instructions carefully.
- add more chicken broth or water if you prefer your soup lighter.
Here are some variations and substitutions to consider:
- vegetables: 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!
- herbs: try using other herbs such as rosemary, cilantro (coriander) or dill.
- rice: besides long-grain rice, consider using other grains such as wild rice, barley, or even quinoa. Bear in mind that the grains may require longer, or shorter to cook.
refrigeration and freezing
If you have leftover soup, here are some tips on how to store and reheat it:
- refrigeration - store the soup in an airtight container in the refrigerator for up to 3-4 days.
- freezing - If you have more leftovers than you can eat in a few days, you can freeze the soup for up to 3 months in an airtight container or freezer bag.
- to reheat - simply transfer the soup to a pot and heat it on the stove over medium heat until hot. Alternatively, you can reheat the soup in the microwave by placing it in a microwave-safe bowl and heating it on high for 3 minutes or until warmed through, stirring occasionally. To thaw and reheat the frozen soup, simply transfer it to the refrigerator overnight to thaw, then reheat it using one of the methods mentioned above.
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ninja foodi chicken vegetable soup
- 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
- 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.2 tablespoon extra virgin olive oil, 1 tablespoon butter or margarine, 4 cloves garlic, 1 medium-sized onion
- Add celery, carrots, red bell pepper, and potatoes, then mix well.2-3 celery ribs, 2 large carrots, 5 medium-sized potatoes, 1 medium red bell pepper
- 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.600g bone-in, skinless chicken thighs, 1 teaspoon red pepper flakes, ½ teaspoon dried parsley, 1 teaspoon Italian seasoning, 1 teaspoon salt, 2 chicken bouillon cubes, black pepper
- Add bay leaves, thyme, and chicken stock, then stir. Let the chicken simmer for 10-15 minutes.1 teaspoon dried thyme, 3-5 bay leaves, 5 cups chicken stock
- 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.4 cups water, ¾ cup long-grain white rice - uncooked
- While the chicken soup is cooking, whisk together the milk and starch (or tapioca or arrowroot flour) until smooth.½ cup milk, 1 teaspoon cornstarch,tapioca flour, or arrowroot flour
- 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.fresh chopped parsley
- 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.