Ninja Foodi Chicken Noodle Soup
Servings: 8
Calories: 273kcal
Equipment
Ingredients
- 2 tablespoons butter salted
- 1 onion medium-diced-about 1.5 cups
- 3 ribs celery diced-about 1.5 cups
- 3 carrots carrots large-peeled and diced-about 1.5 cups
- 2 teaspoons garlic minced
- 1 pound chicken rotisserie chicken meat-cut into bite sized pieces
- ¾ teaspoon salt
- ¾ teaspoon pepper
- 1 teaspoon thyme dried
- 10 cups chicken broth I recommend using Better Than Bouillon mixed with water
- 1 tablespoon lemon juice
- 12 ounces egg noodles extra wide-dried
- 2 leaves bay leaves
Instructions
- Turn Ninja Foodi on sauté on high. Once the pot is hot, add butter Once the butter has melted, add onions, celery, and carrots. Saute and sit until onions become translucent and tender.
- Add in garlic, chicken, salt and pepper, thyme and stir until all ingredients are well combined.
- Pour in chicken broth and lemon juice. Stir well.
- Pour in egg noodles. DO NOT STIR. Press the egg noodles down into the liquid as much as possible without stirring.
- Place the bay leaves on top of the egg noodles. You will need to remove the bay leaves once the soup has pressure cooked so make sure that the bay leaves are on top.
- Close pressure cooking lid and make sure the valve is on the “seal” position. Pressure cook on high for 3 minutes.
- When timer beeps, naturally release pressure for 3-5 minutes and then quick release remaining pressure. The natural release of pressure is used to help make sure that the liquid does not come out of the release valve. Oftentimes, when cooking soup or any recipe with a lot of liquid, the liquid can come out of the valve if you immediately do a quick release. Remove bay leaves. Serve and enjoy!
Video
Nutrition
Calories: 273kcal | Carbohydrates: 34g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 64mg | Sodium: 1359mg | Potassium: 449mg | Fiber: 2g | Sugar: 2g | Vitamin A: 309IU | Vitamin C: 24mg | Calcium: 48mg | Iron: 2mg
