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.

Course Dinner, Lunch, Main Course

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 25

Natural Pressure Release 5

Total Time 40

Servings

Calories 432kcal

Author Kate Hahnel

Equipment

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

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

Video

Notes

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