Ninja Foodi Chicken Noodle Soup


  1. Chicken (see intro)
  2. 48 oz Chicken Broth
  3. Thyme (dried or fresh)
  4. Cracked Pepper
  5. Salt
  6. 1 Onion
  7. 1 lb Carrot Chips
  8. 1 bunch Celery
  9. 1 Tbsp Minced Garlic
  10. 1/2 c Broth Base & Seasoning (Chicken Flavored)
  11. 12 cups Water
  12. 1 lb Egg Noodles


  1. With the basket inserted into the nanoceramic liner, add chicken, 48oz chicken broth, and sprinkle chicken generously with thyme. Add a dash of cracked pepper and salt also. Put on pressure cooker lid and set valve to seal position. Set to pressure cooker, hi, 20 minutes. Press start.

  2. Cut up onions and celery.

  3. Whisk broth base and some of the water.

  4. When Foodi timer is done, quick release pressure. Carefully remove basket and set in sink. Let chicken set to cool.

  5. To the broth left in the nanoceramic liner, add onions, celery, carrots, garlic, water broth base mix, the rest of the water, and sprinkle more thyme and pepper. Add pressure cooker lid. Set timer to hi, 5 minutes.

  6. Once chicken has cooled to the touch, remove and discard bones and skin. It should just easily fall off the bone from having already pressure cooked it. (Tip: I use gloves. It helps me be able to handle the chicken sooner and not get burned, and also I’m not having to touch chicken.)

  7. When timer goes off for the Foodi, quick release. Add separated chicken meat. Top with noodles but don’t stir them in. Just allow the noodles to lay on top. Add pressure cooker lid, set to hi, 5 minutes.

  8. When timer goes off, let natural release 5 minutes. Quick release, stir, and enjoy.

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