For a comforting bowl of soup with limited hands-on time, you are going to love this Ninja Foodi Chicken Noodle Soup. Follow these simple steps to make this comfort food classic all in the pot of your Ninja Foodi pressure cooker. With less than 15 minutes of active time, this is an easy and delicious meal you will love.
Looking for a warm and comforting bowl of soup to make on a cold winter's day?
Look no further than this Ninja Foodi Chicken Noodle Soup recipe! Not your ordinary soup, this simple and flavorful dish will satisfy the biggest appetite while being surprisingly easy to make.
Ready in under an hour, you can enjoy noodles in savory chicken broth full of tender carrots and celery with succulent pieces of shredded chicken all made right in one pot.
- Butter: You can use salted or unsalted butter. If you prefer, avocado oil or olive oil could be used in making chicken noodle soup in the Ninja Foodi.
- Onion: I like yellow onion in this recipe, but white onion will work as well. You want to use a medium onion or two small onions.
- Celery: You can use more or less as desired.
- Carrots: Coarsely chop the carrots for added texture, or dice them if you prefer them smaller.
- Garlic: If you prefer, feel free to use minced garlic from a jar or frozen garlic instead of fresh.
- Chicken: You can use a rotisserie chicken from the deli, or make my Instant Pot shredded chicken or Slow cooker shredded chicken. I used breast, but chicken thighs would work as well.
- Chicken broth: You’ll need about 8 cups. I like to use homemade bone broth because it is budget-friendly and adds so much flavor. However, any chicken broth or stock can be used.
- Egg noodles: You can use whole wheat or white egg noodles in this recipe.
- Sea salt: Feel free to adjust the amount of salt to suit your tastes.
- Black pepper: I like a lot of black pepper in my chicken soup, but feel free to adjust it to your own personal preference.
- Bay leaves: Bay leaves add a very subtle flavor, but they are completely optional. (Don't forget to remove them before serving)
- Thyme: If you don’t have fresh thyme, dried thyme works well. I recommend using a teaspoon.
- Lemon juice: Lemon adds brightness and acidity to the soup and balances out all of the flavors in this recipe.
- Parsley: Parsley is an easy way to add a pop of color to the soup, but it is completely optional.
Step By Step
First, start by setting your Ninja Foodi to SEAR/SAUTE and setting the heat to high.
Add your butter, letting it melt before adding in your vegetables.
After cooking everything together for about 8 minutes, add the garlic and cook one more minute.
Hit cancel, and then add the chicken broth, chicken, egg noodles, salt, and black pepper.
Use the back of a spoon to submerge your egg noodles in the broth.
Next, add your bay leaves and thyme springs on top and submerge them into the broth.
Then, set your Ninja Foodi to PRESSURE and high pressure.
Set the timer for three minutes.
Once finished, do a quick release to let out the steam.
Next, remove the bay leaves and thyme sprigs from the pot.
Finally, stir in a little lemon juice and parsley. Serve ninja foodi chicken noodle soup recipe warm or hot.
Tips & Tricks
- To save time, consider making a big batch of shredded chicken in advance and storing it in the freezer. This will allow you to throw together this delicious soup recipe quickly and easily on days when you are short on time.
- If you prefer your Ninja Foodi pressure cooker chicken noodle soup to be more brothy, feel free to add more chicken stock to your recipe.
- To take your soup up a notch, feel free to add any other veggies you may like, such as mushrooms or spinach.
This soup is great served on its own or with a green salad. Round the meal out with Bread Machine Dinner Rolls.
Frequently Asked Questions
Can I make this recipe in my Instant Pot?
While the recipe above calls for the use of a Ninja Foodi, you can also make this soup using an Instant Pot or stove-top pressure cooker if desired. Simply follow the instructions and cook time indicated in your own cooking device's manual and adjust as needed.
Can you put raw chicken directly into soup?
While you can add raw chicken to soup, it is generally a good idea to cook the chicken separately first and then incorporate it into your soup. This will help ensure that the chicken cooks evenly and all the way through without turning tough or dry.
Should I cook my noodles separately for chicken soup?
If you prefer your noodles to be more al dente, then it may be best to cook them separately and add them to the soup just before serving. However, if you prefer softer noodles, you can simply cook them in your soup for the entire cooking time.
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Ninja pressure cooker chicken soup can be stored in an airtight container in the refrigerator for up to 4 days.
To reheat, simply warm over medium-low heat on the stovetop, inner pot of your Ninja Foodi or in a microwave until heated through.
You can also freeze leftovers for later use - just thaw overnight in the refrigerator before reheating as directed.
If you are making this recipe just to freeze, I recommend waiting to add the pasta until just before serving.
More Ninja Foodi Recipes to Try
- Ninja Foodi Mac and Cheese is rich, creamy, and sure to satisfy. Make this once, and you will wonder why you ever made mac and cheese any other way.
- For a quick, easy, and delicious side, Ninja Foodi Green Beans are perfect.
- Ninja Foodi Chicken Breast is great for a weeknight meal and also works well for meal prep.
- For pure comfort food, Ninja Foodi Mashed Potatoes are sure to hit the spot.
- When you need a family meal that is easy but sure to impress, don't miss this Ninja Foodi Whole Chicken.
Ninja Foodi Chicken Noodle Soup
- Ninja Foodi
- 2 tablespoons butter
- 1 large yellow onion chopped
- 4 celery stalks chopped
- 3 large carrots peeled and cut into pieces
- 1 teaspoon minced garlic
- 1 pound cooked chicken meat diced or shredded
- 8 cups chicken broth
- 5 ounces uncooked egg noodles
- 1 teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 2 bay leaves
- ½ bunch thyme
- 1 tablespoon lemon juice
- 2 tablespoons parsley minced
- Select SEAR/SAUTE and set to high. Allow to preheat for about 5 minutes, and then add the butter.
- When the butter melts, add the onion, celery and carrots. Cook for 8 minutes, stirring occasionally.
- Add the garlic, and cook for one more minute.
- Hit cancel, and add the chicken broth, chicken, egg noodles, salt and pepper.
- Use the back of a spoon to submerge the egg noodles in the broth.
- Add the bay leaves and thyme sprigs on top and submerge in the broth.
- Select PRESSURE and set to HI. Set the time to 3 minutes. Select START/STOP to begin.
- When the pressure cooking is complete, do a quick release of the pressure by carefully moving the pressure release valve to the VENT position. Remove the lid.
- Remove the thyme and bay leaf from the pot.
- Stir in the lemon juice and garnish with parsley. Serve warm.
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