CREAMY, soothing and DELICIOUS Ninja Foodi Chicken Vegetable Soup | Instant Pot-friendly
Автор: We Eat At Last
Загружено: 2023-09-13
Просмотров: 559
his creamy ninja foodi chicken vegetable soup with rice and potatoes is cozy, delicious, and perfect for the cooler months or chilly evenings. While I made mine using the Ninja Foodi Pressure cooker, this recipe can also be made using the Instant Pot or any electric pressure cooker.
#ninjafoodirecipes #ninjafoodichickenvegetablesoup #ninjafoodichickenrecipes #healthyninjafoodichickenrecipes #pressurecooking
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INGREDIENTS
2 tablespoons 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 - (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
HOW TO MAKE NINJA CHICKEN VEGETABLE SOUP
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.
Add celery, carrots, red bell pepper, and potatoes, then mix well.
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.
Add bay leaves, thyme, and chicken stock, then stir. Let the chicken simmer for 10-15 minutes.
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 2-4 minutes (see useful tips below).
While the chicken soup is cooking, whisk together the milk and starch (or tapioca or arrowroot flour) until smooth.
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.
RECIPE NOTES AND TIPS
• Pressure cook for 2-3 min if you would like the rice to have a bite.
•This recipe makes for a thick soup, add more water or chicken soup if you prefer your soup lighter.
• I made this recipe using the Ninja Foodi but feel free to use your Instant Pot or another electric pressure cooker.
• 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!
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