For this Ninja Foodi chicken soup instant pot style stick with a version of roots. The potatoes and carrots work really well because they’re roots and can take on so much cooking and absorb so much flavor from the liquids. The flavor is filled with depth from this and gives that authentic ramen feel of an ancient recipe passed down for centuries.Ĭarrots and potatoes – You can easily customize this recipe by adding celery or zucchini (at the end or it will overcook). The skin and bones infuse the broth with collagen which has all types of healing in it. Ingredients for Ninja Foodi Chicken SoupĪ Pound of Your Favorite Cut of Chicken – We used thighs with the skin on and bones in. Thanks for supporting Blissfull Eating and my coffee budget. I don’t recommend products I haven’t tried and loved. This post contains affiliate links that if used I get a small commission on at no extra cost to you. We’ve also added dried rosemary or whatever spices we felt like to change the flavor up. You could add celery for some extra bright times or saute some garlic and onions for extra flavor. This Ninja Foodi chicken soup can also be made in an instant pot and is easily customized. This soup nourished our mouths and souls. Aun and I both needed an easy meal that was nourishing to our tummies after getting a little ill this past week. Our soup is delicious at all times since the flavors of the chicken infuse into the broth and you get all that delicious collagen and healing in every bite. Make this soup once and you’ll never need to look at the recipe again it’s so easy. We don’t even bother chopping the chicken into bite-sized pieces because it falls off the bone in the end and it’s more fun to eat the soup that way. This freezes well and tastes just as yummy the next day warmed up.īe sure to check out our other soup recipes.For the easiest Ninja Foodi chicken soup, we chop up a few carrots and potatoes then add our broth and chicken and dance away. Serve with fresh cilantro, shredded Mexican cheese, tortilla strips, sour cream, or avocado. Once the beans and corn and heated through you are ready to enjoy! You will want to stir this occasionally to prevent any burning. Press the Sautee button and bring the soup to a boil. Remove the chicken from the pot and shred.Īdd the shredded chicken, frozen corn, and black beans to the Ninja Foodi. Rushing this step can cause your chicken to become tough. When the cook time is over, let the Ninja Foodi do a natural release for 10 minutes, then open the vent and let the remaining pressure release. #weeknightdinnerrecipes #ninjafoodi #ninjafoodirecipe #pressurecooker #chickenenchiladasoup #easyrecipe #easyrecipetutorials ♬ Sunrise – Official Sound Studio Press the pressure cooking button, high, 5 minutes. Place the pressure cooking lid on the Ninja Foodi, make sure the vent is set to seal. Pour in the chicken broth, enchilada sauce, tomatoes, and green chilis. To make this yummy Ninja Foodi Chicken Enchilada Soup you will need the following –ġ can (14.5 ounces) Diced Tomatoes (or Rotele for more heat)Ģ large boneless, skinless chicken breasts (you can add more if you like)Ģ can Black Beans, drained and rinsed wellįirst, set up your Ninja Foodi, you will need the pressure cooker lid for this recipe. Because this is a dump recipe, open all the cans and measure out anything you need. Let it sit and do a natural release for 10 – 15 minutes before you flip the valve open. Dropping the temperature too quickly can cause the chicken to turn tough. But I do have a few tips – always lets the soup do a natural release. Even Peyton, who is 11, can make this soup. Our Ninja Foodi Chicken Enchilada soup is literally a dump recipe. It’s quick, easy, and takes less than 30 minutes, perfect for those nights you are running kids to practices. Tonight, we are making Chicken Enchilada Soup in the Ninja Foodi. Making your own soup allows you the freedom to leave out things your family doesn’t like and also gives you amazing leftovers! Whenever I make a batch of soup we usually have enough to freeze for another meal and for everyone to have lunch the next day. When the weather changes I like to start adding soups into our meal rotation. The weather is definitely feeling more fall-like, cooler temperatures, leaves turning colors, and that autumn breeze.
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