Chili, Sauces, Soups, Stews *C* Cabbage - Chicken
Scroll Down!! The recipes follow the last listing! Scroll down!!
* Noodles Added to Soups – Separately, By: Leeanne Carr, December 29, 2014
I have posted this before – I make my soup & then cook the noodles separately. Cook soup, spoon over cooked noodles (whatever kind you like). Makes freezing the soups easy. Learned this from a chef last year - it was a uh duh moment for me. Hope it works for some of you.
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YOU WILL FIND:
Cabbage & Tomato Soup*, By: Gail Wainwright, January 19, 2015
Cabbage Soup, By: Cathy Schultz April 29, 2017
Cabbage Soup, By: Cathy Schultz, April 28, 2015
Cabbage Soup, By: Gael O'Brien
Cabbage Soup with Hamburger*, By: Sherry Malandruccolo, January 10, 2017
Cajun Vegetable Soup, By: Patricia Crawford, January 25, 2016
Caldo de Albondigas – (Mexican Meatball Soup)*, By: Moni Alejo, November 15, 2015
Caldo de Pollo – (Chicken Soup)*, By: Monica Alejo, December 30, 2014
Calico Beans, By: Angie Creighton, October 27, 2015
California Medley Meatball Soup, By: Mich'l Nicholson, February 25, 2015
Canadian Leftover Beef Stew*, By: Brendan F, October 24, 2014
Cheater Dinner*, By: Corliss Buchheit, March 23, 2016
Cheese & Broccoli Sauce Topped Baked Potato*, By: Bonnie Smith, September 19, 2017
Cheese Soup (with Chicken)*, By: Danika Polo, February 13, 2015
Cheeseburger Soup*, By: Cynthia Dobbs, October 30, 2015
Cheesy Ham & Potato Chowder*, By: Tina LeGrand, October 8, 2015
Cheesy Hash Brown Crock Pot Soup*, By: Tia Hall, January 13, 2016
Cheesy Tortilla Soup, By: Janis Rightmyer, October 17, 2014
Cheesy Vegetable Chowder – (AKA Broccoli Cheese Potato Soup)*, By: Penny Watts, January 9, 2017
Cheesy Vegetable Stew, By: Iris Fagan Barton
Chicken & Black Bean Soup with Jamaican Spice*, By: Kathleen Valentine
Chicken & Biscuits*, By: Heather Helsley Paris, January 3, 2015
Chicken & Biscuits*, By: Nikki Benscoter
Chicken & Dumplings*, (Refrigerated Biscuit Dough), By: Aurelia Dougan McCollom, October 2, 2019
Chicken & Dumplings*, By: Brandi Tatarchuk, January 25, 2018
Chicken & Dumplings*, By: Lisa Jones Bogenschutz, December 2, 2017
Chicken & Dumplings*, By: Jeff Oswald, October 23, 2017
Chicken & Dumplings*, By: Jeff Oswald, September 10, 2017
Chicken & Dumplings*, By: Tammy Ullrich, August 24, 2016
Chicken & Dumplings*, By: Jenn Mueller Venerable, December 13, 2015
Chicken & Dumplings*, By: Tammy Ullrich, November 10, 2015
Chicken & Dumplings, By: Colleen Rawson – Photo By: Penny Hand, October 16, 2015
Chicken & Dumplings*, By: Sandra Wicker Rolf, November 16, 2014
Chicken & Dumplings*, By: Patricia Boyle, October 14, 2015
Chicken & Dumplings*, By: Robin Woods, September 6, 2014
Chicken & Dumplings*, By: Jennifer Kellogg
Chicken & Dumplings*, (Refrigerated Biscuit Dough), By: Cindy Halverson Brewer
Chicken & Dumplings, By: Kathleen Sanden
Chicken & Dumplings*, (Bisquick), By: Tina Nordhavn-Allman, May 14, 2014
Chicken & Dumplings*, By: Jenn Mueller Venerable, October 28, 2014
Chicken & Dumplings*, - (Adapted from King Arthur Flour), By: Terri Bionda Jacobs
Chicken & Dumplings*, By: Anne Wood Conrad, May 15, 2014
Chicken & Dumplings, Minus the Dumplings*, By: Vic Meixell, January 17, 2017
Chicken & Dumplings Soup; Made Easy*, By: Betty Link Jordan, October 8, 2014
Chicken & Kluski Noodles, By: Kevin Gibson, August 19, 2014
Chicken & Noodles*, By: Beverly Roberge, April 6, 2016
Chicken & Noodles*, By: Vicki Snyder Catlin, April 3, 2015
Chicken & Noodles*, By: Beth Pund, February 2, 2015
Chicken & Noodles*, By: Cheryl Bailey Francis, November 4, 2014
Chicken & Noodles*, By: LaSonn Young Robinson
Chicken & Noodles*, By: Aurelia Dougan McCollom
Chicken & Noodles*, By: Amanda Harris
Chicken & Noodles, By: Amanda Sergent Hillman
Chicken & Sausage Gumbo*, By: Brandi Tatarchuk
Chicken & White Bean French Soup*, By: Denise Blasius, October 10, 2018
Chicken & Wild Rice Soup*, By: Connie Eastman Lewis, October 23, 2015
Chicken Bacon Wild Rice Soup*, By: Cheryl Bailey Francis
Chicken-Based Whatchagot Stew, By: Gael O'Brien
Chicken, Beans & Vegetable Soup*, By: Allana Alla Sverbil, July 27, 2015
Chicken Chili*, By: Dolly Schwartz, April 10, 2016
Chicken Chili*, By: Beth Stern
Chicken Chili*, Cathy Giovanine
Chicken Chili-Taco Soup (Slow Cook)*, By: Allana Alla Sverbil, March 15, 2015
Chicken Chili Taco Soup 2*, By: Allana Alla Robinson, April 22, 2016
Chicken Cordon Bleu Soup*, By: Cheryl Bailey Francis, November 14, 2014
Chicken-Corn Chowdah with Pasta*, By: Kathleen Valentine, October 12, 2014
Chicken Curry Stew*, By: Tamyra RiselikethePhoenix Murphy
Chicken Enchilada Soup
Chicken Enchilada Soup*, By: Cindy Transou, October 29, 2015
Chicken Enchilada Soup, By: Carrie Hill Delano Bacon
Chicken Enchilada Soup - Slow Cook*, By: Allana Alla Robinson, February 18, 2017
Chicken Gnocchi Soup*, By: Penny Watts, August 17, 2015
Chicken Lemon Soup with Orzo Pasta*, By: Amy McLaurin Mayo
Chicken Nicoise Stew*, By: Mark Cobb, November 13, 2014
Chicken Noodle Soup*, By: Julie Taylor, November 22, 2016
Chicken Noodle Soup*, By: George Johnson, August 1, 2016
Chicken Noodle Soup*, By: Liz DeVigili, January 15, 2016
Chicken Noodle Soup*, By: Kyle Parker Metzger, December 7, 2015
Chicken Noodle Soup*, By: Sue Hagerty, September 1, 2015
Chicken Noodle Soup*, By: Barry Asch, August 4, 2015
Chicken Noodle Soup*, By: Marsha Whitaker, December 16, 2014
Chicken Noodle Soup*, By: Pam Keirstead McLaughlin
Chicken Noodle Soup – Easy*, By: Cindy Transou, December 11, 2018
Chicken Noodle Soup - Stroud’s Restaurant, Kansas City Star, By: Aurelia Dougan McCollom
Chicken Noodle Stoup - A Cross Between A Stew and A Soup!, By: Tammy Mullin Marsh
Chicken or Vegetable Sauce, By: Allana Alla Robinson, January 29, 2018
Chicken Papaya Malunggay*, By: June Andrews Asing, July 27, 2016
Chicken Potato Cheddar Soup, By: Sue Karasek Nottmeier
Chicken Pot Pie Soup*, By: Richea Olson, February 7, 2016
Chicken Pot Pie Soup*, By: Connie Eastman Lewis, September 29, 2015
Chicken, Sausage & Cabbage Mix-Up*, By: Gerry Chiasson, October 28, 2016
Chicken, Sausage & Shrimp Gumbo*, By: Tina Nordhavn-Allman - Ninja Recipe Book
Chicken, Sausage, & White Bean Chili (DEEEEEELISH), By: Veronica Santos Johnson
Chicken Soup, Homemade*, By: Donna Tomasetti-Kaupp, October 31, 2014
Chicken Soup with Matzoh Balls*, By: Maureen Weissbach
Chicken Soup with Vegetables*, By: Arlene Babiskin Gordon, November 14, 2014
Chicken Stew*, By: Novella Sterling Smith, Compliments of Cooking It YOUR Way!, July 29, 2014
Chicken Stew*, By: Sandra Treadway, March 15, 2015
Chicken Stew*, By: Karen Weilbaecher
Chicken Taco Soup*, By: Brandi Tatarchuk, August 14, 2019
Chicken Tortellini Soup*, By: Carol F. Neuman, March 13, 2016
Chicken Tortilla Soup, By: Cindy Transou, January 3, 2018
Chicken Tortilla Soup*, By: Allana Alla Robinson, October 10, 2016
Chicken Tortilla Soup, By: Aurelia Dougan McCollom
Chicken Tortilla Soup, By: Barb Ruiz Rizzio-Meyer
Chicken Tortilla Soup, – Ninja Recipe Book
Chicken Tortilla Soup*, By: Deborah Greiner Pugh, November 14, 2014
Chicken Tortilla Soup – A Combination of Recipes*, By: Aurelia Dougan McCollom, September 25, 2019
Chicken Tortilla Soup (Trisha Yearwood)*, Photo By: Jackie Austin Carty, February 19, 2017
Chicken Vegetable Soup*, By: Brandi Tatarchuk, February 18, 2021
Chicken Veggie Cabbage Soup*, By: Karen Johansen, September 8, 2014
Chicken Veggie Soup*, By: Anne Wood Conrad, July 29, 2014
Chicken Veggie Soup*, By: Karen Strahl Malone, September 6, 2014
Chicken Wild Rice Soup*, By: Bonnie Smith, January 13, 2015
Chicken Wild Rice Soup, By: Carol DeLong, September 6, 2014
Chicken "Zoodle" Soup*, By: Diane DeBros Donahue, January 6, 2017
Cabbage & Tomato Soup*, By: Gail Wainwright, January 19, 2015
Cabbage & tomato for Toms lunches this week....I'm not a big cabbage fan but he loves it...he's got a smile on...
Ingredients:
14 oz bag of coleslaw mix (white/purple/carrots)
1 small onion
Large tin of diced tomatoes
1 tsp minced garlic
Dash paprika
1 tsp thyme
1 tsp oregano
Add salt, pepper
Veggie broth liquid cube
Box low salt beef broth
Dash soy sauce
Dash Worcestershire sauce
Directions:
Turn your Ninja to Sloe Cook Low for 6 hours.
Put in containers....TADA...
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Cabbage Soup, By: Cathy Schultz April 29, 2017
Ingredients:
1 small head cabbage - about 2 lbs.
3 cans chicken or vegetable broth – (chicken low sodium was used)
1 can Ro*Tel style tomatoes
1 can no salt added diced tomatoes
1 lb. carrots, chopped
Directions:
Chop the cabbage into chunks. Place all the ingredients into your Ninja. Turn to Stove Top High and bring to a boil. Turn to Slow Cook High for about 1 hour, or until all is tender but not mushy.
There is a little heat from the Ro*Tel, but just enough to give the soup a slight kick.
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Cabbage Soup, By: Cathy Schultz, April 28, 2015
Ingredients:
3 carrots
2 onions
1 qt. vegetable broth
1 can diced tomatoes
cauliflower
broccoli
2 lbs cabbage
2 Tbs. minced garlic
2 Tbs. butter
1-2 Tbs. Italian seasoning
2 tsp vegetable seasoning mix
a couple packs of Pizza Hut chili flakes, optional for zest
Directions:
Add all ingredients and Slow Cook Low for 4½ hours.
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Cabbage Soup, By: Gael O'Brien
Ingredients:
2 cups potatoes, cubed and peeled
4 cups cabbage, shredded it fine
1 carrot, shredded it fine
1 large onion, chopped
2 teaspoons caraway seeds, crushed (optional)
1¼ lb Polish sausage, cooked, halved lengthwise and cut into ½ inch slices
4 cups fat free chicken broth or you can just use water
black pepper and salt to taste
Directions:
Place potatoes, cabbage, carrot, onion, caraway seeds, sausage, pepper and salt in crock pot. Pour broth over all. Cover, cook on low for 10 - 12 hours or high for 5-6 hours.
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Cabbage Soup with Hamburger*, By: Sherry Malandruccolo, January 10, 2017
Ingredients:
2-3 pounds hamburger
1 head of cabbage, chopped
2 cups celery, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
5-6 cups beef broth
2 (14 oz) can basil, oregano, garlic diced tomatoes
2 teaspoon oregano
2 teaspoon basil
½ teaspoon red pepper flakes (optional)
Black pepper, to taste
Salt, to taste
Directions:
Turn the Ninja to Stove Top High. Brown the ground beef. Drain any excess grease. Add remaining ingredients.
Turn the Ninja to Slow Cook Low. Place the lid. Cook for 6-8 hours.
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Cajun Vegetable Soup, By: Patricia Crawford, January 25, 2016
Ingredients:
1- 30 oz carton of Swanson Louisiana cajun broth
1 lb ham - (I used sliced ham that was thicker than lunch meat)
1- 28 oz canned diced tomatoes
1- 15 oz can pinto beans drained
Pepper, to taste
1- 16 oz package of soup vegetables (green beans, potatoes, celery, carrots, okra, peas, Lima beans & corn. (It is actually labeled soup mix), or a bag of the vegetables of your choice.
Directions:
Add the ingredients to the Ninja pot. Cover and turn to Slow Cook Low for 6 or Stove Top High for 3 hours.
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Caldo de Albondigas – (Mexican Meatball Soup)*, By: Moni Alejo, November 15, 2015
Two part process - first part meatballs
Ingredients:
1 lb ground beef
½ diced onion
4 cloves minced garlic
1 carrot diced
1 small handful cilantro, finely chopped
½ cup uncooked rice
1 egg
salt and pepper
Directions:
Combine above the ingredients and form into equal size meatballs. Turn your Ninja to Stove Top High. Brown the meatballs in batches, as not to overcrowd, (or bake at 400°in your oven for about 25 minutes and remove from grease.) (Some people just throw the raw meatball into the soup to cook which you can do, but I find that makes the soup too greasy.)
Second part – soup
Ingredients:
5 cups chicken stock
½ cup onion, chopped
1 tsp oregano
1 small can of tomato sauce
1 Tbs. of Knorr chicken bouillon
carrots, celery and potatoes – enough for your family - (¾lb baby carrots, 4 big potatoes, chopped and 4 celery stalks were used in this recipe)
Directions:
Add the soup ingredients to your Ninja pot. Add the cooked meatballs. Fill the pot with water.
Turn to Slow Cook Low and cook for 7 hours. When done, add ½ cup chopped cilantro. Taste. Add salt if needed. Serve with saltines or corn tortillas. Add a squeeze some lime in your bowl.
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Caldo de Pollo – (Chicken Soup)*, By: Monica Alejo, December 30, 2014
Ingredients:
6 chicken thighs (you can add drumsticks or breasts or leg quarters whatever cut of chicken just not boneless chicken because that gives the broth flavor)
5 cut up potatoes
½ onion, chopped
3 garlic cloves
1 zucchini, chopped
6 carrots (or ½ bag of mini carrots)
¼ head green cabbage
celery or some corn on the cob quarters, optional
lemon juice, garnish
Directions:
Add all ingredients to the Ninja pot and fill with water. Add salt and pepper to taste and a sprinkle of oregano. Turn to Slow Cook Low for 7 hours or Slow cook High for 4 hours. Then once you serve yourself a bowl squeeze some lemon juice in it. Eat with saltines, Ritz crackers or the classic way ... a rolled up warmed corn tortilla lol
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Calico Beans, By: Angie Creighton, October 27, 2015
I made my Great Aunt Bernice's Calico Beans for a party today. Used the Warm setting for the first time. It worked perfectly! The beans stayed hot, but never burned or dried out. They were in the pot from 10am to 5pm and even at the end, when the pot was pretty empty, they were still great! Super happy with my Ninja today!
My friends like it because it's warm and cozy, but not spicy like chili. It also doesn't make you as gassy as beans normally do. My grandma used to say that was because of the vinegar, but I can't swear that's true.
Here's the recipe from my grandma:
Ingredients:
1 lb bacon - cooked and chopped
1 lb ground beef - cooked
1 cup chopped onion
2 tsp vinegar
1 tsp salt
1 tsp dry mustard
¾ cup brown sugar
½ cup ketchup
2 or 3 lb can pork and beans
1 lb can kidney beans (not drained)
1 lb can butter beans (drained)
1 lb can lima beans (not drained) - * white cannellini beans were used in place of lima beans
Directions:
Add all of the ingredients to your Ninja. Turn to Slow Cook Low for 2-3 hours or until heated through. Turn to the Buffet/Warm setting to hold.
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California Medley Meatball Soup, By: Mich'l Nicholson, February 25, 2015
Ingredients:
2- 32 oz boxes of beef stock
1-2 lbs frozen meatballs
16 oz bag California medley (carrots/cauliflower/broccoli
12 package egg noodles
Directions:
Turn Ninja on Stove Top High and add beef stock, meatballs and vegetables. After about 30 minutes add noodles and cooked another 15 minutes.
It came out so good and tasty.
**Alternate recipe ingredients - Throw Together Meatball Soup: 2 boxes of beef stock, a bag of frozen veggies, frozen meatballs, cubed potatoes and noodles. Same instructions.
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Canadian Leftover Beef Stew*, By: Brendan F, October 24, 2014
Ingredients:
2 lbs beef cubes
Fist full of Montreal steak spice
4 pinches of pepper (black) and 1 pinch of salt
Worcestershire Sauce (maybe 5 shakes)
Small handful of flour
4 cloves garlic chopped
2 onions cut in quarters
Almost 2 cups of baby carrots
1 stalk of celery - chopped
4 small potatoes - quartered
2 bay leaves
½ can of Guinness
1½ cups beef broth
1½ cups of frozen peas
Directions:
Cut the beef up smaller and season with Montreal steak spice, salt, pepper and your favorite seasonings. Add a light flour coat to the beef before you add to the Ninja. Brown on Stove Top High; (took about 15 minutes).
Add the vegetables. Add the beef broth if you have it. Open a beer and pour half into the Ninja. Drink the rest of the beer while you come back to stir. Switch the Ninja to Slow Cook Low and cook for 6-8 hours.
After a few hours, the smell will drive you crazy. Just taste tested the broth with slices of bread. Easiest meal ever. Once it tastes right, add some peas and cook for one more hour. Remove bay leaves before serving.
Feed two very well with leftovers for freezer.
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Cheater Dinner*, By: Corliss Buchheit, March 23, 2016
This is my “cheater dinner”. I took a prepackaged dried soup mix (pasta fagioli), and added a few things to make it tastier. I chopped and sautéed celery, onions, green peppers, and sage flavored pork sausage meat. I followed the soup mix directions and added ten cups of chicken broth, my extras, and cooked (Stove Top High for 55 minutes, or until the dried beans are tender). When the dried beans were almost tender, I reduced the heat to Stove Top Low/Medium. I also added extra liquid when it looked like the liquid level was getting too low. When it was almost done I decided to chop and add a few pieces of leftover corned beef brisket. Then I added a few pot stickers to the pot. I served it with a side of tuna salad sandwiches, which my kids love. Well, I thought I went too far with adding so much to this soup mix. Boy, was I wrong! That soup/stew was absolutely delicious.
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Cheese & Broccoli Sauce Topped Baked Potato*, By: Bonnie Smith, September 19, 2017
I steamed the broccoli in the Ninja while I was chopping the onions and peppers. I finished the broccoli-cheese topping in the Ninja. While the broccoli-cheese topping was cooking, I did the steak in my other Ninja. It was delicious.
(All Measurements are Approximate!)
Ingredients:
2 teaspoons butter
½ cup diced onion
½ cup red bell pepper
2 teaspoons flour
1 cup skim milk
3 cups broccoli florets, blanched
4 ounces sharp cheddar cheese, shredded (I used Velveeta to use it up)
3 baked potatoes
Directions:
Turn the Ninja to Stove Top High. Melt the butter. Add onion and pepper. Sauté until tender crisp or soft. Sprinkle flour over vegetables and stir quickly to coat. Cook for 1 minute. Reduce heat to Stove Top Low and slowly add milk. Cook until mixture thickens slightly. Stir in broccoli and cheese. Stir until cheese is melted.
To serve:
Cut potato in half and make several cuts to form a diamond pattern. Push sides up and spoon vegetable-cheese mixture over top. Serve and enjoy!!
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Cheese Soup (with Chicken)*, By: Danika Polo, February 13, 2015
Ingredients:
3 carrots, chopped
3 stalks celery, chopped
3 green onions, chopped
3 tablespoons butter
Finely chop (or shred) and sauté
3 cups chicken broth
Add broth & simmer 30 minutes
3 cans Campbell’s Potato Soup
1 cup milk
1 cup sour cream
1 jar cheese dip
Directions:
Stir until blended & heat to desired temperature
I sautéed the chicken first in the butter on Stove Top High. Remove & cook the veggies in butter/chicken juices. Finely chop chicken and add at the end.
The soup should simmer for a while & since it is thick it may need turned down to avoid burning, the original recipe called for approx 16 oz of old English cheese, but since that is expensive I used the generic version of cheese whiz in a jar. My husband cannot tell the difference, I'm tempted to try Velveeta, I think it would be creamier. Slow Cook Low is an option.
**Added comment by: Aurelia Dougan McCollom – Tostitos also has Queso cheese dips in a jar that might give it a little heat.
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Cheeseburger Soup*, By: Cynthia Dobbs, October 30, 2015
Ingredients:
1 lb ground beef
¾ cup onion, chopped
¾ cup carrots, diced
¾ cup celery, diced
1 tsp. dried parsley flakes
4 Tbs. butter, divided
5½ cups chicken broth
4 cups potatoes, peeled & diced
¼ cup flour
16 oz. of Velveeta cheese, cubed
1½ cups milk
1 cup half and half
¾ tsp. salt
½ tsp. black pepper
¼ cup sour cream
Directions:
Turn your Ninja to Stove top High. Brown the ground beef. Remove from the pot. Remove the grease by wiping it from the pot. Add 1 Tbs. of butter. Add the onion, carrots, celery and parsley flakes. Sauté until tender.
Add the broth, potatoes and beef. Bring to a boil. Turn to Stove Top Low, cover and simmer 10 to 12 minutes or until potatoes are tender.
In a small skillet melt rest of butter, 3 Tbs., and add flour, (I did this on my regular stovetop. Cook a couple minutes or till bubbly. (You could also use your microwave, by using a micro safe bowl and whisking flour into melted butter. Aurelia)
Add to the soup and bring to a boil using Stove Top High. Cook and stir for a couple of minutes. Reduce to Stove Top Low.
Stir in cubed cheese, milk and half and half, salt and pepper. Cook and stir until cheese melts. Then stir in the sour cream. Turn it to the Buffet/ Warm setting until ready to eat.
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Cheesy Ham & Potato Chowder*, By: Tina LeGrand, October 8, 2015
Ingredients:
10 strips of bacon, diced
1 large onion, diced
3 Tbs. flour
3 cups milk
1½ cups water
2½ cups cubed potatoes
1 can corn, drained
1 cup carrots, diced
2 tsp chicken bouillon granules (I used 2 cubes)
2 cups cubed ham (sometimes I only use 1 cup)
pepper to taste
3 cups shredded cheddar (I use 2 cups)
Directions:
On Stove Top High, cook bacon until crisp. Remove bacon and place on paper towels. Saute onions and carrots in drippings until tender. Stir in flour until blended. Gradually add milk and water; bring to a boil; cook & stir for 2 minutes or until thickened. Add potatoes, corn, bouillon, and pepper. Reduce heat to Stove Top Low/Medium, and simmer uncovered for 20 minutes or until potatoes are tender. Add cheese and ham and stir until melted. Turn Ninja off and stir in chopped bacon.
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Cheesy Hash Brown Crock Pot Soup*, By: Tia Hall, January 13, 2016
Ingredients:
1 bag (30oz) frozen hash browns
1 bag (30oz) frozen diced potatoes
4 cups chicken broth
2 cans cream of mushroom soup
2- 8 oz packages cream cheese
black pepper, to taste
crispy cooked bacon, crumbled - garnish
green onion, chopped - garnish
cheddar cheese, shredded - garnish
Directions:
Combine all ingredients in the Ninja on Slow Cook Low for 6 hours.
Garnish with bacon, green onion, and cheddar cheese.
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Cheesy Tortilla Soup, By: Janis Rightmyer, October 17, 2014 – From Taste of Home
Ingredients:
1 envelope chicken fajita seasoning mix
1 pound boneless skinless chicken breast, cubed
2 Tbs. canola oil
½ cup chopped onion
¼ cup butter, cubed
1/3 cup flour
2– 14.5 oz cans of chicken broth
1/3 cup diced tomatoes with chilies
1 cup cubed Velveeta cheese
1½ cups shredded Monterey Jack cheese (6oz), divided
1½ cups Half & Half
½ cup shredded Cheddar cheese
Guacamole, tortilla chips & sour cream, (optional)
Directions
1. Prepare fajita mix according to package directions; add chicken and marinate as directed. Turn your Ninja to Stove Top High and cook chicken until no longer pink. Remove
2. Sauté onion in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the tomatoes, process cheese and 1 cup Monterey Jack; cook and stir until cheese is melted.
3. Stir in cream and reserved chicken. Heat thoroughly, adjusting temperature as not to boil. Sprinkle with cheddar and remaining Monterey Jack cheese; top with guacamole, sour cream and chips. Yield: 8 servings (2 quarts).
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Cheesy Vegetable Chowder – (AKA Broccoli Cheese Potato Soup)*, By: Penny Watts, January 9, 2017
Ingredients:
5½ Tbs. butter, divided
1 1/3 cups chopped carrots (about 3)
1 cup chopped celery (2 stalks)
1 cup chopped yellow onion (1 small)
2 cloves garlic, minced
3 cups low-sodium chicken broth
3½ cups peeled and cubed russet potatoes, cut ½-inch to ¾-inch thick (2 large)
3 cups chopped broccoli florets (from about 2 heads)
¼ tsp dried thyme
Salt and freshly ground black pepper, to taste
6 Tbs. all-purpose flour
3 cups milk (preferably 1% or 2%)
½ cup heavy cream
2 cups shredded sharp cheddar cheese (8 oz)
1/3 cup finely shredded parmesan cheese (1 oz)
Directions:
Turn the Ninja to Stove top High. Melt 1½ Tbs. of the butter in the pot.
Add carrots, celery and onion and saute 3-4 minutes.
Add garlic and saute 30 seconds longer.
Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste.
Turn to Stove Top Medium/High. Bring to a boil. Reduce heat to Stove Top Low/Medium, cover with the lid and cook 15 minutes.
Stir in broccoli and cook 5 minutes longer or until vegetables are tender.
Meanwhile, on your range top, melt the remaining 4 Tbs. butter in a medium saucepan over medium heat.
Stir in flour and cook, whisking constantly 1 minute.
While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).
Cook stirring constantly until mixture begins to gently boil and thicken, stir in heavy cream.
Remove from heat. When all of the vegetables are tender, pour into the soup and stir.
Turn the Ninja to the Buffet/Warm setting to hold. Stir in cheddar and parmesan cheese until melted. Serve warm.
Recipe source: Cooking Classy converted to cook in the Ninja.
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Cheesy Vegetable Stew, By: Iris Fagan Barton
Hubby is stuck in Atlanta and can't get home so.....being that he doesn't like veggies, I took out frozen bags of broccoli, cauliflower, carrots, etc... I'll add a huge can of tomato juice and slow cook 8-10 hours. About an hour before it's ready, I'll add a box of mac and cheese. I had this many years ago and loved it and somehow remembered it. Served with warm bread, mmmmmm good!
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Chicken & Black Bean Soup with Jamaican Spice*, By: Kathleen Valentine
The night before add 1 lb. dried black beans to 6 cup chicken stock with garlic, black pepper, coriander, chili powder, and smoked paprika. Set on Slow Cook Low for 8 hours.
Next day add 2 lbs. chicken thighs cut into bite-sized pieces, 1 large onion, chopped, 1 large sweet potato, peeled and chopped, and ½ cup chopped sun-dried red peppers plus 1 can of Ro-Tel tomatoes (dice tomatoes with green chilies). I also added more smoked paprika.
Cook on Slow Cook High for 4 hours. It is spicy but delicious.
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Chicken & Biscuits*, By: Heather Helsley Paris, January 3, 2015
Ninja time! Chicken & Biscuits with carrots and potatoes.
Add following ingredients to the pot. Turn the Ninja to Oven setting of 350° on for 15minutes.
2-4 chicken breasts
2 cans cream of chicken soup
1 can carrots drained
6 or so red potatoes quarter
½ cup milk
To add biscuits..
Milk
Bisquick
After cooking everything for 15 minutes, mix bisquick and milk in a measuring cup thick (no measurements) just until thick. Spoon biscuits on top and cook for 30 more minutes more using the same oven setting, or until biscuits are done.
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Chicken & Biscuits*, By: Nikki Benscoter
Ingredients:
3-4 chicken breasts
2 cans cream of chicken soup
1 can of chicken broth
Directions:
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Add the chicken, soup, and broth to Ninja and cook on Slow Cook Low for 8 hours or Slow cook High for 4 hours. When time is up, shred the chicken, and add back to the gravy. About 30 minutes before serving, place the torn biscuit dough in the Ninja. Cook until the dough is no longer raw in the center.
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Chicken & Dumplings*, (Refrigerated Biscuit Dough), By: Aurelia Dougan McCollom, October 2, 2019
This recipe makes ½ pot, compared to Cindy Halverson’s full recipe.
Ingredients:
4 cans (4.5 oz.) chicken breast
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
low fat cream of chicken or celery soup, (suggested instead of cream of chicken soup)
1 onion, finely diced
1 cup chicken broth
Goya seasoning – to taste
salt & pepper to taste
1 Pillsbury Grands 8 count refrigerated biscuits, cut into quarters – I only used 5 biscuits and baked the remaining 3.
mashed potatoes – optional for serving
Directions:
Turn the Ninja to Stove Top High. Add the butter and onion. Sauté until soft. Add the chicken, soups, seasonings and broth.
Turn to Slow Cook Low and cover. Cook for 3-4 hours. With 30 minutes left in cooking, add the biscuits to the hot mixture and gently stir. Cook until the dough is no longer raw in the center. The 30 minutes should be plenty of time for cooking.
Serve over mashed potatoes.
****
Chicken & Dumplings*, By: Brandi Tatarchuk, January 25, 2018
Ingredients:
5-6 boneless/skinless
4 cups chicken broth
½ cup celery
carrots (your preference on amount)
salt & pepper, to taste
2 bay leaves
3 cups water (for chicken)
1 (10 oz.) can cream of chicken soup
¼ cup parsley
Dumplings:
1 cup flour
½ tsp. salt
½ - ¾ cup cold water
Directions:
Pour half chicken broth into the Ninja pot. Add 3 cups of water. Place the chicken, salt & pepper, bay leaves, celery and carrots in the pot. Turn to Sove Top High. Let come to a boil while you prepare the dumplings using flour and salt. (I used my Kitchenaid® mixer; using the dough hook. Adding cold water gradually until the hook picked up the dough and formed a ball). Roll out the dough onto floured surface and roll flat. Using pizza cutter, cut into 1½ inch cubes.
Check the chicken in the Ninja. Cut into bite size pieces. Stir in cream of chicken soup and remaining broth. Add the dumplings into the broth as it boils. Once all dumplings are added, turn to Stove Top Low for 30 minutes.
NOTE: Chicken may not be completely done when you add on dumplings but after the 30 minutes it will be all it will be finished cooking.
When cooking time is up, add salt and pepper to taste. Add the parsley.
(I also stirred in Cajun seasoning (to taste), when done as well. It’s a staple seasoning here in Texas). Enjoy!
****
Chicken & Dumplings*, By: Lisa Jones Bogenschutz, December 2, 2017
This is my own recipe that I️ use.
Ingredients:
4 chicken breasts
2 cans chicken broth
1 cup milk
2 cans of the small 10 count biscuits
Directions:
Place the chicken breasts, soup milk and seasonings of choice in your Ninja pot. Turn to Slow Cook High for 4 hours.
After 3 hours, remove the chicken and shred. Return to the pot. Pinch off the biscuits into small pieces. Add the biscuits in the last 45 minutes.
**Added comment by Aurelia Dougan McCollom – I will take my kitchen shears and cut each biscuit into fourths, then drop into the pot.)
****
Chicken & Dumplings*, By: Jeff Oswald, October 23, 2017
Ingredients:
4 boneless chicken breasts (or bone in thighs or even legs if that's all you have but you will need to de-bone the meat later)
10.75 oz. can cream of chicken soup
2 Tbs. butter
32 oz. container chicken broth
¼ tsp. parsley
¼ tsp. salt
¼ tsp. pepper
¼ tsp. natures seasoning
pinch of garlic
pinch of thyme
flour – for canned biscuit dough
Can of Grands Biscuits or you can substitute your own dumplings if you want to.
Directions:
Place the chicken breasts in the Ninja. Add the soup, 2 cups broth, spices and butter. Turn the Ninja to Slow Cook High for 4 hours, stirring occasionally. When cooked through, the chicken will pull apart easily. (Cook to an internal temperature of 145°.) If you choose, you can leave the chicken in pieces.
Pull the biscuit dough apart into small pieces. Roll in the flour. Bring the Ninja back up to cook on Stove Top Medium/High. When beginning to bubble, reduce to Stove Top Low. Add the biscuits and cook for about 20 minutes. If it begins to thicken and you would like it thinner, add some of the left over broth to thin it out. After cooking for 20 minutes, turn the Ninja to Slow Cook Low for 1 to 1 hour and 30 minutes. Cover. Stir occasionally.
Enjoy!
If you decide to make your own dumplings here is that recipe:
Ingredients:
2 cups flour
1 Tbs. baking powder
½ tsp. salt
2 Tbs. butter, cubed (keep cold)
1 cup milk
Directions:
Cut the butter into the flour. Mix in the salt and baking powder. Stir in the milk and mix. (You will need to use your hands to knead the dough and add in extra flour if it's too moist.) Lightly flour your board when it's ready roll out. Roll the dough in manageable sections to about ¼” thickness. Using a pizza cutter, cut out the dough pieces about 1" square (approximately or bigger if you like; but smaller is definitely better.)
Then add in at the last step cooking on medium for 20 minutes. If it begins to thicken and you would like it thinner, add some of the left over broth to thin it out. After cooking for 20 minutes, turn the Ninja to Slow Cook Low for 1 to 1 hour and 30 minutes. Cover. Stir occasionally.
Enjoy!
****
Chicken & Dumplings*, By: Jeff Oswald, September 10, 2017
I made this today using a similar recipe found from Pinterest but I added in the alternate directions for homemade dumplings; if you so choose. Actual cook time was 6 total hours. Prep time between the homemade dumplings and starter was 30 minutes. It would be much less using pre-made dough.
Ingredients:
4 boneless chicken breasts (or bone in thighs or even legs if that's all you have but you will need to de-bone the meat later)
10.75 oz. can of cream of chicken soup
2 Tbs. butter
32 oz. container of chicken broth
¼ tsp. parsley
¼ tsp. salt
¼ tsp. pepper
¼ tsp. natures seasoning
A pinch of garlic
A pinch of thyme
1 Can Grands Biscuits - or you can substitute your own dumplings
Directions:
Place 4 breasts in the Ninja along with the soup, 2 cups of the broth, spices, and butter. Turn to Slow Cook High for 4 hours stirring occasionally. When cooked, the chicken will pull apart easily; or leave it whole if you prefer. If you use the biscuit dough open the container and pull the biscuits apart into small pieces. Roll in flour. Turn the Ninja to Stove Top Medium/Low for 20 minutes while adding the dough. It will thicken up. Use the excess to thin it down if necessary. After 20 minutes on Stove Top Medium/Low, turn it back to Slow Cook Low for 1½ hours. Replace the lid. Stir occasionally. When done, serve and enjoy.
If you decide to make your own dumplings here is a recipe:
Ingredients:
2 cups flour
1 Tbs. baking powder
½ tsp. salt
2 Tbs. butter, cubed (keep cold)
1 cup milk
Directions:
Cut the butter into the flour. Mix in the salt and baking powder. Stir in the milk and mix. You will need to use your hands to knead the dough. Add in extra flour if it's too moist. When it's ready, roll out the dough in manageable sections to about ¼” thickness. Using a pizza cutter, cut out the dough pieces about 1" square, (approximately or bigger if you like - but smaller is definitely better).
Using the last step of cooking on Stove Top Medium/Low for 20 minutes. Turn back to Slow Cook Low for 1½ until done. If it's too thick, stir in the extra broth to thin.
It was really very good and relatively easy to make I'm old school I believe in scratch made dough for things like this but it would turn out just as good with biscuit dough.
****
Chicken & Dumplings*, By: Tammy Ullrich, August 24, 2016
Ingredients:
4 chicken breasts
1 can cream of chicken soup
1 can cream of chicken soup with herbs
1 can cream of celery soup
2 cans chicken broth
2 tablespoons butter (optional)
8 oz. bag frozen peas and carrots
1 - 2 cans canned biscuits (add the last hour)
Directions:
Place chicken breasts in the Ninja pot. Season them with salt and pepper.
Mix the soups together and spread over the chicken.
Add butter, if desired. Add the peas and carrots. Pour the broth over all.
Turn the Ninja to Slow Cook Low for 6-7 hours.
Cut the biscuits into fourths, and drop into the mixture. Press them down into the pot to coat. Increase the temperature to Slow Cook High for 45 minutes - 1 hour, or until biscuits are cooked through.
****
Chicken & Dumplings*, By: Jenn Mueller Venerable, December 13, 2015
Chicken and dumplings turned out especially tasty tonight! I highly recommend the Better than Bouillon at Costco which is a substitute for chicken stock or bouillon.
Ingredients:
2 cups water plus 2 tsps. Better than Bouillon (dissolved in the boiling water)
2 cans cream of chicken soup
Most of a whole rotisserie chicken, cooked
½ onion, chopped
2 celery stalks, diced
8 oz pound baby carrots
Four large potatoes, peeled and cubed
poultry seasoning, dried parsley flakes, garlic powder, salt and pepper – to taste
Directions:
Add all of the ingredients to your Ninja. Turn to Slow Cook Low for 2.5 hours. After the cooking time, turn to Stove Top Medium/ High and add the dumplings.
The dumplings:
2 cups Bisquick
2/3 cup milk,
Mix until a soft dough forms. Drop by spoonfuls on boiling stew. Reduce the heat to Stove Top Low and cook uncovered for 10 minutes. Add your lid and cook another 10 minutes.
I stir dumplings in with sauce/stew before serving.
****
Chicken & Dumplings*, By: Tammy Ullrich, November 10, 2015
Ingredients:
9 boneless, skinless, chicken tenders cut into bite size pieces
2 cans cream of chicken with garlic and herbs soup
1(32 oz.) box chicken broth
Salt and pepper, to taste
Rubbed Sage (just sprinkle some in)
Dried Parsley flakes (just sprinkle some in)
2 cans buttermilk biscuits, cut biscuits in quarters
Directions:
Add chicken pieces to your Ninja. Add salt, pepper, soups, chicken broth, sage and parsley. Turn your Ninja to Slow Cook Low for 7-8 hours. Increase heat to Slow Cook High. Add the cut up biscuits and cook for 1 hour.
****
Chicken & Dumplings, By: Colleen Rawson – Photo By: Penny Hand, October 16, 2015
Ingredients:
1 whole chicken, cut up
Seasonings of choice – salt, pepper etc.
32 oz box chicken broth
water to cover
1 medium onion, sliced
1 tsp minced garlic
Mashed potatoes, optional
Bisquick
Paprika
Directions:
Add the chicken, seasonings, onion, broth and enough water to cover. Turn your Ninja to Stove Top High, until it comes to a full boil. Reduce to Stove Top Low and make sure it has a slow rolling boil to it. Cook about two hours. Remove the chicken. Pull off the meat and put chicken back in the broth. Make the Bisquick dumpling recipe on the box and put them in the Ninja. Cook as directed as on the box. When done, sprinkle with a little bit of paprika. Serve over mashed potatoes.
**Added comment - Chicken & Dumplings*, By: Penny Hand, October 16, 2015
I fixed them exactly as Colleen, but Slow Cook Low for 4 hours, after the initial boil. I did not add garlic. I added 1 small package of Reames Noodles around the dumplings the last 12 minutes on Stove Top High. Do not add the lid at this point. Add more water as needed during the end of cooking.
****
Chicken & Dumplings*, By: Sandra Wicker Rolf, November 16, 2014
Ingredients:
2 medium onions, finely diced
3 stalks celery, finely diced
butter
salt, pepper, to taste
poultry seasoning
3 carrots, diced
3 Yukon gold potatoes, diced
3 boneless skinless chicken breasts
5-6 cups water
3-4 chicken bouillon cubes
flour mixed with water to thicken
heavy cream (½ cup)
bisquick, butter, and milk
Directions:
Turn your Ninja to Stove Top Medium and sauté onions and celery in butter, salt, pepper, and a little poultry seasoning until tender. Add carrots and potatoes. Place chicken breasts on top. Add water and bouillon cubes. Switch setting to Slow Cook Low for about 6 hours. Shred chicken. Add in some flour mixed with water to thicken. Pour in heavy cream till it's the right color (½ cup). Mix bisquick, butter, and milk to biscuit consistency. Switch Ninja to Oven setting of 350°. Spoon biscuit mix on top. Cover and cook about 20 minutes. Not to gloat, but my hubby said it was restaurant quality.
****
Chicken & Dumplings*, By: Patricia Boyle, October 14, 2015
2 cups rotisserie chicken, cut up
2 cans low sodium chicken broth
1 stick butter
2 cans cream of chicken soup
pepper
onion powder, (a couple shakes)
1 celery stalk, cut fine
1 large carrot, cut fine
Cook this on Slow Cook Low 2 hours
2 cans Grands biscuits
Directions:
Add all ingredients to your Ninja, EXCEPT the biscuits. Turn your Ninja to Slow Cook Low for 2 hours. After time is up, turn to Slow Cook High. Quarter the biscuits. Add the biscuits to the Ninja and cook for 1 additional hour. It made for a real full Ninja and great smells in the house! I love this group!
****
Chicken & Dumplings*, By: Robin Woods, September 6, 2014
Chicken breasts
4 cups broth
1 stick butter
2 cans cream of chicken soup
Salt pepper
Minced onion
Dried parsley
Cook this on Slow Cook High 4 hours
2 cans Grands biscuits
Directions:
Add all ingredients to your Ninja, EXCEPT the biscuits. Turn your Ninja to Slow Cook High for 4 hours. Take chicken out and shred them into chunks. Return to Ninja. Flatten each biscuit in flour. Tear into approx 9 pieces. Add the biscuits to the Ninja and cook on Slow Cook High for 1 additional hour. Enjoy!
****
Chicken & Dumplings*, By: Jennifer Kellogg
Ingredients:
Roasted chicken, (or your preference on pieces)
2 cans cream of chicken
2 cans cream of mushroom
1 or 2 of chicken broth
1 bag cups of frozen veggies
2 cans of buttermilk biscuits
Directions:
So easy. I had roasted a chicken in the Ninja this weekend. So I threw leftovers of that (had a lot so this is a double recipe),soups and broth. Filled the empty cans with water. Add a bag of frozen veggies. Turn to Slow Cook Low for 8-10 hours. Cut the biscuits into quarters, and add them on top. Stir gently. Turn the Ninja to Slow Cook High for 1 hour.
****
Chicken & Dumplings*, (Refrigerated Biscuit Dough), By: Cindy Halverson Brewer
Ingredients:
4 skinless, boneless chicken breast, halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
low fat cream of chicken or celery soup, (suggested instead of cream of chicken soup)
1 onion, finely diced
water to cover
Chicken broth, (optional instead of water to cover)
Poultry seasoning, (optional)
carrots, celery and peas, (optional)
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Directions:
Place the chicken, butter, soup, vegetables and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook 4 hours on Slow Cook High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
**Added Comments** Tomi Freeman - I use this recipe all the time, it is amazing. I use broth instead of water and also use poultry seasoning on the chicken.
Rachael Kuffa - I use this recipe all the time too. I don't use the butter and I'll add homemade chicken stock instead of water. I also use a low fat cream of chicken or celery soup. And I add veggies like carrots, celery and peas.
****
Chicken & Dumplings*, (Bisquick), By: Tina Nordhavn-Allman, May 14, 2014
This is my own throw together recipe and it's delicious!
Ingredients:
chicken breast cut into about 1 inch pieces
potatoes, quartered, I use a small bag of mixed potatoes
4 or 5 large carrots, cut into 1 inch pieces
2 cans cream of chicken soup
1 can chicken stock
thyme
Bisquick and milk
Directions:
I am not really a measure type person, so this is kind of throw together. Add all ingredients, except Bisquick and milk to the Ninja. Stir and set on Slow Cook Low for 8 hours. About 45 minutes before serving, mix Bisquick and milk. I used about a cup and a half of Bisquick and just add milk until the mixture is sort of firm. Add the Bisquick on top, put on the lid and let it continue to cook on Slow Cook Low for about 45 minutes!
****
Chicken & Dumplings, By: Kathleen Sanden
Ingredients:
4 boneless skinless chicken breast with rib meat
3 cups water
1 cream of chicken soup
1 can chicken stock low sodium
3 sliced carrots
4 potatoes cubed
1 cup celery
2 onions quartered
Salt
Pepper
Poultry seasoning to taste
Bisquick
Directions:
Turn your Ninja on Stove top High until it boils then reduce to Stove Top Medium for 1½ hours. Remove chicken and cut into bite size pieces.
Return to broth and make the dumplings. I used Bisquick about two cups and added water until it was a dough. Using an ice cream scoop I dropped the biscuits (6) on top leaving space between them. Cook covered for ten minutes, then uncover and cook ten more.
Perfection.
****
Chicken & Dumplings*, By: Jenn Mueller Venerable, October 28, 2014
Adapted from blog Four Generations One Roof
Combine in Ninja:
1 box 32 oz chicken broth
1 stick butter, sliced
1 cup white cooking wine
Garlic powder sprinkled along top, few teaspoons worth
Add:
3 large chicken breasts, uncooked, cubed
2 medium yellow onions, coarsely chopped
3 large potatoes, peeled and cubed
Handful of mushrooms, sliced
Whisk together two regular cans cream of chicken with one cup water, pour over everything.
Slow Cook Low 5 hours.
Adjust to Slow Cook High for dumplings.
Make Bisquick dumplings according to box, spoon over top
Cook about 45 minutes longer.
Dumplings form a spongy top crust; break apart with large spoon and mix in with gravy goodness. Serve piping hot.
****
Chicken & Dumplings*, - (Adapted from King Arthur Flour), By: Terri Bionda Jacobs
Chicken and dumplings turned out great! I ended up baking the dumplings/biscuits, because I started dinner late and didn't have the extra 20 minutes to spare. I know they'll do fine as the recipe follows...
Dumplings
2¼ cups King Arthur Unbleached Self-Rising Flour
¼ cup (4 tablespoons) butter
2 tablespoons chopped fresh chives or parsley or 2 teaspoons dried; or 2 teaspoons herbes de Provence, all optional
¾ cup buttermilk or ½ cup plain yogurt thinned with ¼ cup milk
1 large egg
Filling
¼ cup (4 tablespoons) butter
½ cup King Arthur Unbleached All-Purpose Flour (not self-rising)
3 cups chicken broth
1 teaspoon dried thyme
1 bay leaf
salt and pepper to taste
¼ teaspoon Worcestershire sauce
4 cups diced cooked chicken (Can cook some on stovetop high if you don't have some cooked already; about 1-1½ lbs)
2½ cups frozen mixed vegetables, thawed and/or cooked
Servings-8-10
Prepare Dumplings:
Place the dumpling flour into a bowl. With a pastry cutter or knife, work in the dumpling butter until the mixture resembles coarse bread crumbs. Stir in the herbs, if using. Cover and refrigerate while you make the filling.
Turn to stovetop high. Melt filling butter.
Make the filling:
When butter is melted, whisk in the filling flour; cook for 1 minute.
Add the broth ½ cup at a time, whisking it into the flour and butter to prevent lumps. When all the broth has been added, season with the thyme, bay leaf, salt, pepper, and Worcestershire sauce. Simmer and thicken the sauce for 15 minutes, then stir in the chicken and vegetables.
Turn to Oven Setting 350° while you finish the dumplings.
Finish the dumplings:
Whisk the buttermilk and egg together and add to the dry dumpling mixture, stirring just until evenly moistened.
Scoop the dumpling batter onto the simmering filling, using a muffin scoop or ¼ cup measure. Leave some space between the dumplings; they'll almost double in size as they cook. Put the lid on, and bake for 20 minutes. (check for doneness, may need up to 10 minutes more.)
Scoop a dumpling and a portion of the filling onto each serving plate.
(Dumplings not pictured, but I can assure you they are really easy and tasty!)
****
Chicken & Dumplings*, By: Anne Wood Conrad, May 15, 2014
Made Chicken n Dumplings in Ninja. No real recipe, just cook chicken in chicken broth with celery and onions. When done, remove and discard celery and onion. Add whatever veggies you want, today I used some frozen peas and carrots, sprinkled in some dried parsley flakes. Boned chicken and returned to pot. On floured board, roll canned biscuits, cut to desired size (I use pizza cutter), drop in boiling broth, cover and cook until done. I used Slow Cook Low to cook chicken, Stove Top Medium to cook dumplings, Buffet to keep warm.
*A message was sent, but no response for times - Aurelia
****
Chicken & Dumplings, Minus the Dumplings*, By: Vic Meixell, January 17, 2017
This is a version of Cindy Halverson Brewer's recipe.
Ingredients:
10 boneless, skinless chicken thighs
rotisserie chicken seasoning
1 onion, chopped
2 Tbs. butter
2- 15 oz cans no salt added chicken broth
1 package frozen corn & peas
1 medium turnip, chopped
1 can healthy request cream of chicken
1 can healthy request cream of celery soup
½ tsp xanthum gum, for a thickener
Directions:
Turn the Ninja to Stove Top High. Lightly saute the onions in the butter. Stir the soups together to make it easier to pour and mix. To the pot, add the chicken, seasonings, broths, soups, and turnip. Stir. Turn the Ninja to Slow Cook High for 4 hours. After the cooking time, add the corn and peas. Reduce to Slow Cook Low for 30-45 minutes. Thicken if desired. My 10 year old daughter and I loved it. Definitely a keeper.
****
Chicken & Dumplings Soup; Made Easy*, By: Betty Link Jordan, October 8, 2014
I made the Chicken and Dumpling Soup in the new file for the 4 in 1. I sort of made it "easy" using canned chicken breast meat, frozen peas and carrots, and the chicken broth but I did sauté the onion and celery in a dab of butter before I added everything else. I made my dumplings with Bisquick. They turned out perfectly - light and fluffy. Very good soup and I will definitely make it again soon.
Ingredients:
2- 13 oz cans chicken breast meat
2 quarts chicken stock
1 medium onion, diced
1 bag frozen peas and carrots
1 Tbs. butter
2 stalks celery, chopped
2 cups Bisquick
¾ cup milk
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon minced parsley
Directions:
1. Set pot to Stove Top High. Sauté the onion and celery in butter. Add stock, carrots & chicken. Cover with lid and cook 10-15 minutes.
2. Meanwhile, in a large bowl, use a fork to stir together the Bisquick, milk, salt, pepper, and parsley, and let rest 10 minutes.
3. Using two spoons, drop biscuits one at a time into the simmering liquid, cover, and cook 10 minutes. Serve immediately.
Serving Tip:
Try other mix-ins with your biscuits, such as fresh thyme, rosemary, or sage.
****
Chicken & Kluski Noodles, By: Kevin Gibson, August 19, 2014
Ingredients:
3 chicken breasts
1- 15 oz. can of chicken broth
salt, pepper, oregano (or whatever seasoning)
drizzle honey over everything
celery, carrots, (your preference on amounts)
1 package kluski noodles, (or your favorite brand)
Directions:
Season chicken and add to pot with the soup. Drizzle the honey over the top. Turn your Ninja to Slow Cook Low and cook for 4 hours. After 4 hours add cut up celery, carrots and kluski noodles. Cook 1½-2 hours longer while stirring often. Very good!
****
Chicken & Noodles*, By: Beverly Roberge, April 6, 2016
Ingredients:
6 bone in, skin on chicken thighs
1 medium onion, cut into chunks
1 green pepper, cut into chunks
1 red pepper, cut into chunks
1 envelope dry Italian seasoning mix
2 Tbs. oil, your choice
2 Tbs. tomato paste (I used the tube)
3 cups dry egg noodles
3 cloves garlic, minced
3 cups water
Salt& Pepper, to taste
Directions:
While preparing your ingredients, turn the Ninja to Stove Top High for 10 minutes. Salt & pepper the chicken. Add the oil to the pot and brown the chicken. When brown, remove from the pot and set aside. Remove most of the grease. Add the onions, peppers and garlic and cook a few minutes. Add the tomato paste. Stir and cook a little longer. Add the water and the envelope of dry Italian seasoning. Place the chicken thighs back into the pot and push down into the sauce. Turn the Ninja to Slow Cook Low and cook for 4 hrs.
Add the dry noodles. Turn to Stove Top Low and cook another 20 minutes, pushing the noodles down into the broth. Stir occasionally to keep from sticking.
****
Chicken & Noodles*, By: Vicki Snyder Catlin, April 3, 2015
First I slow cooked on low, 4 smaller chicken breasts in 2 cans of cream of chicken soup and 1 can chicken broth for about 4 hours (I use low fat/sodium and it's still good). Then shred up the chicken a little and added a bag of frozen mixed veggies and a 12 ounce bag of frozen egg noodles. Continue to Slow Cook Low until noodles are done. Mine take about an hour and a half. Add whatever spices etc. you like! This isn't quite the finished product yet but I had time now to type it out! Lol. After the noodles cook it's quite a bit thicker. I used Reames noodles.
*****
Chicken & Noodles*, By: Beth Pund, February 2, 2015
I used a rotisserie chicken from the grocery. Take all the meat off the bones. Put your chicken broth in Ninja add your noodles. I used Klusky brand. Also added some “Better Than Bouillon” to the broth. When it boils, add chicken. Last 10 minutes you can add a can of carrots, or vegetable of your choice. Add some parsley for color. Cook on Stove Top High until noodles are done. The ingredients amount depends on how many people you are feeding.
****
Chicken & Noodles*, By: Cheryl Bailey Francis, November 4, 2014
Chicken and Noodles over Garlicky Mashed Potatoes (from the Ninja cookbook). It was a 2 Ninja night! *notes* even when using frozen noodles, keep an eye on them. It took less than an hour for them to cook.
Ingredients:
3-4 boneless, skinless chicken breasts
2-10.75 cans of cream of chicken soup
½ cup of butter (sliced)
42 oz. of chicken broth
24 oz. package of frozen egg noodles.
Directions:
Combine chicken breasts, soup, butter, and chicken broth in your Ninja pot. Cover & cook on Slow Cook Low for 8 hours. An hour before serving, remove the chicken, shred it and return it to the Ninja.
Stir in the noodles, cover and cook another hour. If you are not using frozen noodles, I recommend keeping an eye on the noodles so they don't get over cooked & mushy. Once they are cooked to your desired consistency, you are ready to serve!
****
Chicken & Noodles*, By: LaSonn Young Robinson
I didn’t use a recipe per Se.
I cooked a whole chicken fryer overnight, (there wasn’t a cooking level mentioned, so since she did it all night, I’d use Slow Cook Low – Aurelia). Remove the chicken and shred it. Add it back in the stock, and add celery, carrots and seasonings. Simmer, and cook for about 20 minutes longer. Add the noodles and 20 minutes later, voila! Sorry so general but I just threw things in the pot. Literally!
****
Chicken & Noodles*, By: Aurelia Dougan McCollom
Ingredients:
1 Rotisserie chicken, shredded
1 16 oz. package Reames noodles
1 large can (26 oz) cream of chicken soup
1 container (30 oz) chicken broth
Salt & pepper to taste
Homemade mashed potatoes
Directions:
Combine all ingredients (except noodles & potatoes) and place in your Ninja. Slow Cook Low 4 hours.
Add your Reames Noodles and stir occasionally. Should take about another 30 minutes. Serve all over mashed potatoes.
****
Chicken & Noodles*, By: Amanda Harris
Ingredients:
4 boneless skinless chicken breasts
2 (10½ ounce) cans cream of chicken soup
2 (14½ ounce) cans chicken broth
1/2 cup butter
24 ounces frozen egg noodles
Directions:
Place everything but noodles in your Ninja. (cut the chicken up if you like but not too small). Cook on Slow Cook Low 5-6 hours.
Remove chicken and shred.
Return chicken to pot and add egg noodles. Cook 1 more hour. Check noodles and stir during the last hour.
You can add pepper for a little kick.
****
Chicken & Noodles, By: Amanda Sergent Hillman
Ingredients:
9 boneless chicken breast
2 cans of cream of chicken soup
1 box of chicken stock
1 stick butter
16 oz egg noodles
Directions:
Turn your Ninja to Slow Cook Low and add chicken breast, soup, chicken stock and 1 stick of butter. After 6 hours, shred chicken (didn't take much to shred, very tender). Add back into soup. Add egg noodles. You can also use the frozen egg noodles. Cook another 20 minutes. If you use the frozen egg noodles, cook 30 minutes after adding.
****
Chicken & Sausage Gumbo*, By: Brandi Tatarchuk
Ingredients:
8-9 chicken thighs – season as desired (I used garlic and onion powder, steak seasoning and allegro marinade, let rest for 30 minutes.)
Small jar roux (quicker than making your own but that can be done using 1:1 ratio flour & oil constant stirring til dark over medium heat)
1 link sausage (sliced)
(Below is the trinity- the next 6 ingredients; chop all before starting your meal)
Red bell pepper
2 banana peppers
1 jalapeño
1 large onion
3 stalks celery
1 bunch green onion
Seasonings: cayenne, tabasco, rosemary, garlic powder, salt, Tony’s Cajun Seasoning – to taste
Directions:
Turn the Ninja to Stove Top High. Heat 1-2 tablespoons of oil. Brown the seasoned chicken and sausage. Remove all when done and cube the chicken. Wipe the Ninja pot.
Sauté the trinity. Set aside. Bring 3.5 quarts of water to almost a boil using Stove Top High. Add the jar of roux and stir intil dissolved. A lot of stirring is involved!
(Have some wine, meditate, just get comfy - this may take 15-20 minutes.)
Once the roux is dissolved, add all the trinity and turn to STOVE TOP LOW for 1 hour. (The key here is to simmer slowly.)
After the hour, add cooked meat and seasonings to taste.
Normally I would simmer for a couple hours at this point. Since the pot was full, I decided to turn the Ninja to Slow Cook High for 4 hours.
Serve over rice or potato salad.
****
Chicken & White Bean French Soup*, By: Denise Blasius, October 10, 2018
Ingredients:
2 - 3 cups cubed cooked chicken
4 cups chicken stock or broth (low sodium or salt free)
1 cup white wine
2 cans of white beans drained (great northern, navy, cannellini - any combination)
1 cup sliced, chopped or shredded carrots
1 medium sweet onion diced or chopped
2 Tbs. parsley
1-2 tsp. Herbs de province
1 tsp. salt
1 tsp. black pepper
½-1 tsp. rosemary
Directions:
Combine in the Ninja pot. Turn to Slow Cook High and cook for 2 hours, or Slow Cook Low for 4 hours.
****
Chicken & Wild Rice Soup*, By: Connie Eastman Lewis, October 23, 2015
This is a very creamy and delicious soup.
Ingredients:
4½ cups of chicken broth
2 cups of water
1 cup shredded carrots
1 cup of diced celery
2 boneless skinless chicken breasts
4.3 oz. box of Rice A Roni Long Grain & Wild Rice
½ teaspoon of salt
½ teaspoon of pepper
½ cup flour
½ cup (1 stick) of butter
2 cups of Half & Half
Directions:
Add chicken broth, water, carrots, celery, chicken breasts and Rice A Roni to the Ninja. Turn to Slow Cook Low for 5-6 hours. After cooking take out the chicken breasts and shred them. Return them back to the pot. In a small bowl, add salt, pepper and flour. Melt the butter in a saucepan on the stove over medium heat. Once melted, add the flour mixture to the butter, 1 tablespoon at a time to make a roux. Then add the Half & Half to the roux slowly until it is all mixed and smooth. Add the cream mixture to the Ninja and cook for another 15 minutes.
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Chicken Bacon Wild Rice Soup*, By: Cheryl Bailey Francis
Ingredients:
3 (10¾ oz) cans condensed chicken broth
2 cups water
½ cup uncooked wild rice, rinsed
½ cup finely chopped green onions
½ cup margarine or butter
¾ cup all-purpose flour
½ teaspoon salt
¼ teaspoon poultry seasoning
⅛ teaspoon pepper
2 cups half and half
1½ cup cubed or shredded cooked chicken or turkey
8 slices bacon, crisply cooked and crumbled
1 tablespoon chopped pimiento
2-3 tablespoons dry sherry, if desired
Directions:
It's a thicker soup & it's my favorite! I fried the bacon in the Ninja and drained when done. I put it on Stove Top High to bring to a boil. I only simmered (on low) for about 25 minutes, by that time, the rice was cooked. Once all the ingredients were added together, (I didn't add the dry sherry or pimiento), it started to thicken up right away...it is now on the Buffet setting until hubby gets home. I'll check on it off and on and stir, but it should be ok. I like to dip sourdough bread into this soup. Yummers!
Do not boil. The mixture will look thin, but the longer you heat the soup, the more the flavors merry and the more it will thicken. This soup is
best served after gently heating for an extended period of time (even a few hours) or the next day! For extra flavor, add more poultry seasoning and/or bacon.
****
Chicken-Based Whatchagot Stew, By: Gael O'Brien
Ok, this is gonna sound odd, but it worked. I made a chicken-based whatchagot stew, and I had some Clementine’s that were needing to be used. (I've also seen them called "halos" recently, teeny little oranges). I thought "hey, there's orange chicken...." so I peeled a handful, sectioned them and tossed them in.
I'm amazed how good they taste. The flavor was blunted, not so strong, after stewing on Slow Cook Low for 8 hours, but they provide a very tender burst of sweetness when you get one. **Added comments by Gael** - I had some chicken breasts that needed to be used or frozen, some bell peppers that needed used or frozen, some mushrooms that were a day or so from turning, so I chopped everything up, diced some potatoes and carrots, a can of corn, and tossed it all the Ninja with some chicken broth, a block of cream cheese, and a can of cream of mushroom soup. Topped it off with some salt, pepper, and dried minced onions (mostly for the smell when cooking), then saw the Clementine’s and threw them in too. The Ninja was literally filled to the brim, I'm gonna be eating this stuff for a week, lol.
But from now on, I'm adding those little Clementine’s to everything I make that's chicken based, just to see how it works.
****
Chicken, Beans & Vegetable Soup*, By: Allana Alla Sverbil, July 27, 2015
Ingredients:
2- 15.5 oz cans cannellini beans - liquid removed and rinsed
1 celery stalk - coarsely cut
1 lb carrots - skinned and coarsely cut
1 lb baby potatoes - keep skin and coarsely diced
1 large onion - coarsely diced
3-4 chicken breasts - cut into bite size pieces
2- 14.5 oz cans chicken broth
Salt & ground black pepper to taste
Prep:
Prep vegetables and cans as per notes above
Recipe:
Set Ninja to Slow Cook Low 7.5 hours and combine all ingredients.
Notes for next time:
Take skin off from baby potatoes. The potatoes come out amazing, but the skin falls off (as a texture freak, this is a problem).
****
Chicken Chili*, By: Dolly Schwartz, April 10, 2016
Ingredients:
2 boneless chicken breasts
1 can black beans rinsed
1 can kidney beans rinsed
1- 8 oz can tomato sauce
1- 10 oz can diced tomatoes with chilies, (Ro-Tel type)
1 green pepper
1 small onion
½ cup of salsa – (if desired)
Directions:
Sauté pepper and onion on Stove Top High for a few minutes.
Mix in all the ingredients and nestle chicken on top.
Turn the Ninja to Slow Cook High for 1 hour; then reduce to Slow Cook Low for 2 hours.
Shred the chicken. Turn the Ninja to Buffet/Warm. Add a little salsa if you need it "juicier". Add some spices if you like it hotter.
****
Chicken Chili*, By: Beth Stern
...made this recipe tonight...tasty!
Ingredients:
2 boneless chicken breasts, chopped
2 cans Ro-Tel tomatoes with green chilies, undrained
2 red peppers chopped
1 large onion chopped
1 "pepperpack" Mount Olive jalapeño slices, drained
1 lb. dry great northern beans, rinsed and picked over
½ Bud Light bottle of beer
2 packages French's Chili O mix
6-8 cups water added throughout cooking as beans soaked up water
Directions:
Add chicken, beans, Ro-Tel, peppers, onions, ½ bottle of beer, and enough water to cover mixture into Ninja. Bring to boil on Stove Top High for 10 minutes to soften beans. Turn Ninja to Slow Cook High for 3 hours 30 minutes. Add 2 packages Chili O during the last hour of cooking and stir in well. Serve with shredded cheddar or Mexican blend if you like.
****
Chicken Chili*, By: Cathy Giovanine
Ingredients:
1 lb ground chicken
1 can dark red kidney beans....drained
1 can cannellini beans...drained
1 large can diced tomatoes
1 15 oz can of diced tomatoes
1 can of chili ready tomato sauce
2 medium sweet onions, chopped
2 stalks of celery, chopped
1 green zucchini, peeled and chopped
1 yellow zucchini, peeled and chopped
1 small can of corn
Poultry seasoning to taste, I used about one tablespoon
Chili seasoning to taste....I used McCormick Chili-O....I think I used 2 tablespoons to start then added more later..
Directions:
Set Ninja to Stove Top High. Brown the chicken with the poultry seasoning.
Once the chicken is cooked add the onions cook for 5 minutes still using Stove Top High.
Next add the celery, and both kinds of zucchini. Cook for about 3 minutes.
Then add the remaining ingredients. Mix well and turn to Slow Cook Low and cook for 8 hours.
I tasted as it was cooking and decided to add more chili seasoning.
It came out really good; so good in fact I had 3 full bowls.
****
Chicken Chili-Taco Soup (Slow Cook)*, By: Allana Alla Sverbil, March 15, 2015
Ingredients:
1 medium or large white onion - diced
1 can of chili beans (16 ounces) - not drained
1 can of black beans (15 ounces) - not drained
1 can of whole kernel corn (15 ounces) - drained
1 can tomato sauce (8 ounces)
2 cans diced tomatoes with green chilies (10 ounces per can) - not drained
1 package of taco seasoning
3 jalapeño peppers (cut coarsely in circles with seeds in) --- can add more for more of a spicy flare
3 chicken breasts - boneless and skinned - cut in cubes
Shredded Mexican 4 cheese blend
2 slices of ripe avocado
½ lime for fresh lime juice
Prep:
1) Cut 3 chicken breasts into cubes
2) Dice medium/large onion
3) Coarsely cut 3 fresh jalapeño into circles - keep seeds in ----- can add more for more of a spicy flare
4) Open all cans (chili beans, black beans, whole kernel corn, tomato sauce, and diced tomatoes with green chilies) --- do not drain chili beans, black beans, diced tomatoes with green chilies --- drain fluid from whole kernel corn.
Directions:
1) Set Ninja to Slow Cook High for 4 hours and put onion, chili beans, black beans, tomato sauce, corn, jalapeño peppers, diced tomatoes with green chilies, and taco seasoning into ninja and mix them all together. Put chicken in and lightly stir it together, but make sure chicken is close to the top of the mixture.
2) After 4 hours pass, take the chicken out of the mixture and shred it (we used our Ninja shredder, but it will be soft enough to shred with a knife). **(I us 2 forks – Aurelia Dougan McCollom). Handle with caution as it will be hot. I would wait about 10-15 minutes prior to handling it!
3) Once chicken is shredded, put it back into the mixture in the Ninja and mix it all together then set Ninja to Slow Cook High for 1.5 hours.
Total cook time: 5.5 hours.
Serving:
I served mine with two slices of ripe avocado and fresh lime juice from ½ of a fresh lime. I also put shredded 4 cheese Mexican cheese blend on top of it. It gave it a nice balance between the hot and tangy.
My fiancé served his with the cheese blend and with jalapeño hot sauce (your favorite hot sauce of choice will do just as well). He is also obsessed with spice.
Another option is adding sour cream or tortilla chips on top (or both).
Edit:
I originally forgot to note this in the body of the post, but the way you serve can reduce the amount of heat from the spice that you taste in this particular recipe.
My fiancé and I are on opposite sides of the spectrum as far as spice is concerned (I like to taste a kick but nothing over the top and he is more/less the type that will go googoo gaga for ghost peppers). When it was ready, it was over the top spicy for my liking and just good for his liking. The basic creaminess in the ripe avocado and lime juice really hid the actual spice content for me very well - it tasted more tangy than spicy if that makes any sense.
****
Chicken Chili Taco Soup 2*, By: Allana Alla Robinson, April 22, 2016
*Original recipe is attached to this recipe. - Aurelia
We decided to go BIG on the spice for our twist on our favorite dish.
Branching off of this comment: "Added comment by Allana - The last handful of times, I have been using:
2 cans of chili beans (instead of 1), and resorted to not shredding the chicken and just leaving it in bite size pieces and using a
28 oz can of diced tomatoes with green chilis. (The remaining recipe was kept as is). We love this variation just as much as the original recipe!" We replaced fresh jalapenos with a
12 oz jar of jalapeño slices (we put in all the jalapeño slices and liquid) and we replaced tomato sauce with
28 oz can of crushed tomatoes.
If you love spice, this is a yummy twist!!
Justin didn't even have to add any spice to it!
Original Chicken Chili-Taco Soup (Slow Cook)*, By: Allana Alla Sverbil, March 15, 2015
Ingredients:
1 medium or large white onion - diced
1 can of chili beans (16 ounces) - not drained
1 can of black beans (15 ounces) - not drained
1 can of whole kernel corn (15 ounces) - drained
1 can tomato sauce (8 ounces)
2 cans diced tomatoes with green chilies (10 ounces per can) - not drained
1 package of taco seasoning
3 jalapeño peppers (cut coarsely in circles with seeds in) --- can add more for more of a spicy flare
3 chicken breasts - boneless and skinned - cut in cubes
Shredded Mexican 4 cheese blend
2 slices of ripe avocado
½ lime for fresh lime juice
Prep:
1) Cut 3 chicken breasts into cubes
2) Dice medium/large onion
3) Coarsely cut 3 fresh jalapeño into circles - keep seeds in ----- can add more for more of a spicy flare
4) Open all cans (chili beans, black beans, whole kernel corn, tomato sauce, and diced tomatoes with green chilies) --- do not drain chili beans, black beans, diced tomatoes with green chilies --- drain fluid from whole kernel corn.
Directions:
1) Set Ninja to Slow Cook High for 4 hours and put onion, chili beans, black beans, tomato sauce, corn, jalapeño peppers, diced tomatoes with green chilies, and taco seasoning into ninja and mix them all together. Put chicken in and lightly stir it together, but make sure chicken is close to the top of the mixture.
2) After 4 hours pass, take the chicken out of the mixture and shred it (we used our Ninja shredder, but it will be soft enough to shred with a knife). **(I us 2 forks – Aurelia Dougan McCollom). Handle with caution as it will be hot. I would wait about 10-15 minutes prior to handling it!
3) Once chicken is shredded, put it back into the mixture in the Ninja and mix it all together then set Ninja to Slow Cook High for 1.5 hours.
Total cook time: 5.5 hours.
Serving:
I served mine with two slices of ripe avocado and fresh lime juice from ½ of a fresh lime. I also put shredded 4 cheese Mexican cheese blend on top of it. It gave it a nice balance between the hot and tangy.
My fiancé served his with the cheese blend and with jalapeño hot sauce (your favorite hot sauce of choice will do just as well). He is also obsessed with spice.
Another option is adding sour cream or tortilla chips on top (or both).
Edit:
I originally forgot to note this in the body of the post, but the way you serve can reduce the amount of heat from the spice that you taste in this particular recipe.
My fiancé and I are on opposite sides of the spectrum as far as spice is concerned (I like to taste a kick but nothing over the top and he is more/less the type that will go googoo gaga for ghost peppers). When it was ready, it was over the top spicy for my liking and just good for his liking. The basic creaminess in the ripe avocado and lime juice really hid the actual spice content for me very well - it tasted more tangy than spicy if that makes any sense.
*Added comment by Allana - The last handful of times, I have been using 2 cans of chili beans (instead of 1), and resorted to not shredding the chicken and just leaving it in bite size pieces and using a 28 oz can of diced tomatoes with green chilis. (The remaining recipe was kept as is). We love this variation just as much as the original recipe!
****
Chicken Cordon Bleu Soup*, By: Cheryl Bailey Francis, November 14, 2014
Found this on Pinterest and it's what's for supper. Serve with sourdough bread *notes - I started out on Stove Top Medium. After I added the cream cheese, I switched to Stove Top High until the cream cheese melted and it started to boil. I turned the Ninja off, where it says take off heat. Add cheese on low.
Ingredients:
¼ cup butter
¼ cup flour
2½ cups half and half (half and half is a half cream, half milk mixture found next to the heavy cream)
2½ cups milk
1 Tablespoon chicken base, or two chicken bouillon cubes crushed
8 oz. cream cheese, softened
2½ cups chopped rotisserie chicken (cooked chicken breast will work)
½ cup cooked and chopped bacon
1 cup cubed ham
2 cups grated Swiss cheese
Directions:
Turn your Ninja to Stove Top Medium and melt butter and then add the flour to make a roux. Cook for about a minute. Add the half and half, milk and the chicken base. Heat for a few minutes and then add the cream cheese. While continuously stirring, bring to a boil on Stove Top High and add chicken, bacon, and ham. Turn off your Ninja and add Swiss cheese. Turn to Stove Top Low and stir until cheese is melted.
****
Chicken-Corn Chowdah with Pasta*, By: Kathleen Valentine, October 12, 2014
This turned out really good.
2 Tbs. olive oil
3-4 boneless, skinless chicken breasts
marjoram and chives
1 good-sized onion, chopped
4 cups chicken broth
1 lb. bag of frozen corn
1 can of mushrooms
white sauce with butter, flour and a can of evaporated milk
1 pound of good quality pasta, dry. (I used gemelli from a local specialty shop.) Salt and pepper to taste
Directions:
Add a little olive oil to the Ninja on Stove Top High. While it heats sprinkle 3-4 boneless, skinless chicken breasts with marjoram and chives. Brown in Ninja until golden then turn to Oven 350°F and let cook for 20 minutes.
Remove chicken and cut into bite sized pieces. Return to Ninja with chopped onion. I left the juices that had gathered in there and add chicken broth. Cover. Slow Cook High for an hour. Add frozen corn and mushrooms. Cover and let simmer while you make a white sauce with butter, flour and a can of evaporated milk. Add to pot along pasta. Cover and continue cooking on Slow Cook High for another half hour. Salt and pepper to taste.
It was a little thin when I first served it but seemed to thicken up a lot as it cooled. Delicious reheated.
****
Chicken Curry Stew*, By: Tamyra RiselikethePhoenix Murphy
Ingredients:
1-2 pounds of sliced chicken breast
2 tsp canola oil
1 large sweet onion
5 Tbs. minced garlic
2-3 potatoes diced
½ pound of peeled baby carrots
1 jar of curry paste
1 can of coconut milk
*prep everything that needs sliced and diced prior to beginning.
Directions:
Heat Ninja on Stove Top High and add 2 tsp canola oil. Let the oil get hot and add in the chopped onion and minced garlic. Stir constantly for 5 minutes. Then add in sliced chicken. Keep stirring for a couple of minutes. Let chicken cook until brown. Add in diced potatoes, baby carrots and half or whole jar of curry paste (depending on how many you are cooking for). Stir until the curry paste completely covers all the ingredients in the Ninja. Pour in ½ can of coconut milk. Then turn the Ninja on the Slow Cook High setting for 3 hours. You can place a towel between the lid and the base (handle to handle), to absorb a lot of moisture. After about an hour add remove the lid and add in a little more coconut milk. Place the lid back on top. After the remaining slow cook time expires turn off the Ninja and pour in the remainder of the coconut milk. Stir well and allow to sit for about 10 minutes to cool down a little.
*pair with rice of your choice. I paired with coconut rice. I made white rice and instead of boiling in water I boiled it in coconut milk.
****
Chicken Enchilada Soup
Ingredients:
1 can (10 ounces) red enchilada sauce
1 can (14.5 ounces) petite diced tomatoes with green chilis
1 can (15 ounces) chili beans in mild chili sauce
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn, drained
1½ pounds (2-3 large breasts) boneless skinless chicken breasts
2 cups chicken stock (or chicken broth)
1 package (8 ounces) cream cheese, softened
½ teaspoon ground cumin
¾ teaspoon paprika
1 teaspoon seasoned salt
¼ teaspoon pepper
1½ tablespoon chili powder
Directions:
Add all ingredients to the Ninja pot. Turn to Slow Cook Low for 5-7 hours. When finished, shred chicken, then add the cream cheese to the pot. Cook until cream cheese is melted. Serve and enjoy.
****
Chicken Enchilada Soup*, By: Cindy Transou, October 29, 2015
This is a clone of the Chili’s restaurant recipe.
Ingredients:
1½ cup frozen onion/pepper blend vegetables
1 tsp minced garlic
1- 32 oz box chicken stock
1 Tbs. chicken base
1 tsp ground cumin or cardamom
1 tsp chili powder
¼ tsp black pepper
¼ tsp cayenne pepper
1- 15 oz can enchilada sauce
6 corn tortillas chopped or 6 leftover taco shells crushed
8 oz Velveeta or yellow American cheese
1 cup shredded Colby jack cheese
1 can Ro-Tel tomatoes mild
1 4 oz can green chilies, diced
1 can whole kernel corn, drained
1 lb chicken breast, cooked or rotisserie style chicken, shredded
Toppings: pico de gallo, shredded cheese, sour cream, tortilla chips.
Directions:
Add all of the ingredients except the shredded chicken and corn to your Ninja. Turn to Slow Cook Low for 2 hours. Carefully use an immersion blender to puree. Add the shredded chicken and corn. Continue cooking on slow Cook Low for another 2 hours.
We prefer the mild flavor, and add pico to get the heat level up to each individual’s taste.
****
Chicken Enchilada Soup, By: Carrie Hill Delano Bacon
Ingredients:
canned chicken, (I used 2 breasts and a couple legs)
bouillon cubes
salt and pepper
Chicken broth to equal 5 ¼ Cups
1 large can mild enchilada sauce
1 can of chopped green chiles
2 cans of cream corn
1-2 cans of black beans
1½ tsp cumin
½ tsp salt
½ tsp pepper
½ tsp oregano
½ tsp onion powder
½ tsp garlic powder
1 can cheddar cheese soup
½ bag of vermicelli pasta, (optional)
Directions:
I made chicken enchilada soup in my Ninja yesterday. It was delicious. The recipe called for canned chicken but I used 2 breasts and a couple legs. I simmered the chicken with bouillon cubes and salt and pepper. Reserved the broth. I took the chicken out and shredded it in my mixer (whoever figured that out it awesome)! Combined my stock with canned stock to equal 5 ¼ cups. I added a large can of mild enchilada sauce (you can use whatever heat level you choose). Add green chiles, cream corn, black beans, cumin, salt, pepper, oregano, onion powder, and garlic powder. I wanted mine a little cheesy, so I added a can of cheddar cheese soup (using fiesta cheese soup would be good as well!) I turned to Slow Cook Low, basically just to heat through. I turned to Stove Top Medium when I added the pasta, stirring occasionally. Vermicelli is tiny so it only took maybe 5 minutes to cook. When serving, I topped with a little Colby Jack cheese and a dollop of sour cream. The sour cream does take the spice factor down a notch. I can't do really spicy foods, and this was amazing!
****
Chicken Enchilada Soup - Slow Cook*, By: Allana Alla Robinson, February 18, 2017
Ingredients:
28 oz mild red enchilada sauce
1- 15.25 oz can whole kernel naturally sweet corn - remove liquid
2- 15.5 oz cans black beans - keep liquid
2- 16 oz cans chili beans - keep liquid
2- 4 oz cans diced green chilis - keep liquid
3 lbs chicken breast tenderloins - cut into bite size pieces
Hot Mexican Chili Powder (can use regular chili powder) - to taste
Paprika - to taste
Crushed Red Pepper Flakes - to taste
Ground Black Pepper - to taste
Garlic Powder - to taste
Prep:
Open cans and keep/drain liquid based on notes above
Cut chicken into bite size pieces
Recipe:
1) Combine all ingredients and mix well until seasonings are well mixed. Turn the Ninja to Slow Cook Low for 8 hours.
Serve:
As is or with favorite cheese blend
****
Chicken Gnocchi Soup*, By: Penny Watts, August 17, 2015
Ingredients:
3 tablespoons butter
2 tablespoons olive oil
¾ cup onion, small diced
½ cup carrots, small diced
½ cup celery, small diced
4 cloves garlic, minced
1 tsp salt
¼ tsp black pepper
1 tsp dried thyme
1/3 cup all-purpose flour
4 cups chicken broth
1½ cups half & half
2 cups cooked white meat chicken, shredded
1 pound potato gnocchi
3 cups fresh baby spinach (I used 5 oz frozen spinach thawed and liquid squeezed out)
Directions:
1. In the Ninja pot heat the butter and oil together on Stove Top Medium or High if you have the 4 in 1. Add onion, carrots and celery and saute till soft about 5 minutes.
2. Add garlic, thyme, salt and pepper, cook for 1 minute.
3. Sprinkle the flour into the pot and stir into the vegetables, cook 2 minutes, stirring often. Stir in the chicken broth 1 cup at a time, followed by the half & half.
4. Add the cooked chicken. Switch to Stove Top Low and simmer for 20 minutes stirring often.
5. Cook the gnocchi separately according to package directions. Add them to the soup along with the spinach. Simmer for an additional 5 minutes and serve or I switched it to Slow Cook Low for an hour to really meld those flavors together.
****
Chicken Lemon Soup with Orzo Pasta*, By: Amy McLaurin Mayo
Ingredients:
8 oz boneless, skinless chicken breast
2 carrots, medium in size, diced
2/3 cup celery, diced
2/3 cups onion, diced
½ tbsp. ground pepper
2 tsp. rosemary
2 tsp. thyme
¼ cup lemon juice
4 cups chicken broth, low sodium
2 cups water
Spinach, handful, no stems
½ cup orzo pasta
Optional: Parmesan Cheese
Directions:
Add all your ingredients in your Ninja (except the orzo pasta and spinach). Cook on Slow Cook Low for 7 hours or on Slow Cook High for 5 hours.
About an hour before the chicken is done, shred your chicken with a fork.
Meanwhile, cook your orzo pasta according to manufactures directions.
About 5 minutes before you serve your soup, add spinach and orzo pasta. Wait for the spinach to wilt.
Top soup with a little Parmesan cheese.
Calories per 1 1/2 cups: 163.6, Fat: 1.3, Cholesterol: 26, Sodium: 117, Potassium: 171, Carbs: 23, Fiber: 2.2, Sugar: 2.2, Protein: 15.4
****
Chicken Nicoise Stew*, By: Mark Cobb, November 13, 2014
Ingredients:
2 lbs. chicken pieces;
10 garlic cloves, peeled
25-30 nicoise olives
28 oz. diced tomatoes
(I added small diced onion, mushrooms)
2 cups chicken stock
2 Tbs. fresh rosemary, minced
2 Tbs. fresh thyme, minced
2 Tbs. fresh basil, minced
2 Tbs. fresh parsley, minced
Cooking fat
Sea salt and freshly ground black pepper
Directions:
Turn your Ninja to Stove Top High and saute your garlic (and onions). Remove. Add your seasoned chicken and brown evenly on all sides. Add the garlic, tomatoes, olives, chicken stock, rosemary, thyme, basil and parsley. Cover and turn you Ninja to 325° for 1½ hours.
****
Chicken Noodle Soup*, By: Julie Taylor, November 22, 2016
Ingredients:
1 whole chicken
1 cup water
5 stalks of sliced celery
4 large sliced carrots
2 sliced yellow squash
2 sliced zucchini squash
1 whole chopped onion
5 cloves of chopped or minced garlic
1 small jar of better than bouillon chicken flavor
salt and pepper – to taste
1 bag of noodles
Directions:
Add the chicken and water to the Ninja pot. (I cooked it overnite). Turn the Ninja to Slow Cook Low for 8 hours. Remove the chicken and take the meat off of the bones. Return the chicken. Add the celery, carrots, yellow squash, zucchini squash, chopped onion garlic, better than bouillon chicken flavor, and salt and pepper. Fill with fresh water. Turn the Ninja to Slow Cook Low. Cook for 7-8 hours. Add the noodles within the last 20 minutes of cooking.
****
Chicken Noodle Soup*, By: George Johnson, August 1, 2016
Ingredients:
3-30 oz. boxes chicken stock
3 large chicken breasts
6 carrots, cut up
7 stalks of celery, cut up
Amish egg noodles (available at Wal-Mart)
Chicken bouillon
Poultry seasoning, to taste
Celery salt, to taste
Pepper, to taste
Turn the Ninja to Stove Top Low. Add the stock, chicken, celery, and carrots. Cook until chicken is cooked through. Remove chicken. Shred and pull apart with forks. Return to the Ninja. Add the noodles and season to taste. When noodles are done serve and enjoy. Including prep took about an hour and a half. Can also serve over mashed potatoes.
*Added comments by members:
* Ginger Riley - Could cook the base of the recipe and substitute dumplings. I make a similar base, cool completely then freeze for recipes later. You also can do the same with beef and beef broth.
*Ellen Hodgdon - I really like traditional Jewish chicken soup. We add the noodles later. Chicken, white and dark, onion, whole celery, cut off tops later, and cut up celery, parsley, which you take out when done, carrots, a beef bone (very traditional from years ago). Chicken broth. When done take all the veggies out and put the stock in a container and let it get cold in fridge. All the fat (thick) comes up to the top. Take it off and put everything together. You can keep some of the stock frozen for future use.
****
Chicken Noodle Soup*, By: Liz DeVigili, January 15, 2016
Ingredients:
1 small whole chicken or 2½ pound chicken parts with bones
3 carrots peeled and sliced
2 celery sticks sliced
1 onion chopped
3 cloves garlic fine chopped
2 cup pasta of choice
2- 32 oz boxes of chicken broth 1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon dried oregano
½ teaspoon cayenne pepper (use only if you like it spicy)
¾ teaspoon salt
¾ teaspoon pepper
1 teaspoon dried dill
Directions:
Add the chicken to the Ninja pot. Cover with chicken broth. Turn the Ninja to Stove top High. Bring to a boil. Once boiling reduce heat to Stove Top Low/ Medium. Cook for 45 minutes.
In the mean time, cut up all your vegetables. (I also like to cook my pasta separate and add it only at the end to my bowl. This way you can freeze or reheat leftovers and add the pasta only to your bowl when you’re ready to eat. No more mushy pasta this way!) Carefully remove the chicken from the broth. Add your vegetables to the broth, with the spices. Cover and cook until carrots are tender; about 10-15 minutes. While cooking, remove the meat from the bones. Cut the cooked chicken up into small pieces. Add the chicken to the soup. (You may add all of the chicken, or reserve some for another time). Bring back to boil and its ready to eat.
You can make it with chicken breast but lower the cooking time.
****
Chicken Noodle Soup*, By: Kyle Parker Metzger, December 7, 2015
Ingredients:
4-5 frozen boneless skinless chicken breasts
2 cups carrots, chopped
2 cups celery, chopped
1 medium onion, diced
8 cups chicken broth, stock or the equivalent of water + chicken bouillon
1 tsp dried parsley or 1 Tbs. fresh
salt &pepper, to taste.
A couple handfuls of noodles of your choice
Directions:
Turn the Ninja to the Oven setting of 350°F. Put the frozen chicken breasts directly in the pot, cover, and let it do its thing for 20 minutes or more. Because they were frozen, they will release their own juices. When the juices evaporate, they will begin to brown. Brown on both sides. Remove. Let rest while you assemble the rest of the soup.
Add the remaining ingredients except noodles to the pot. Set the Ninja to Stove Top High and bring to a boil. While you are waiting for it to boil shred the chicken breasts using two forks; add to the pot. After the soup begins to boil, reduce to Slow Cook Low. You can leave it at this setting for 2 or more hours. If you want to eat sooner than later, keep the soup at a boil and cook until the carrots are tender. Add your noodles. Serve as soon as they are cooked through. If you chose the slow cook option; 20 minutes before you are ready to eat turn the Ninja to Stove Top High and bring back to a boil. Add the noodles and cook until your desired tenderness. Enjoy!
****
Chicken Noodle Soup*, By: Sue Hagerty, September 1, 2015
Ingredients:
2 frozen bone-in chicken
1 can of chicken broth
1 can of water
**
4 cans chicken broth
2 stalks celery, diced
½ onion, diced
½ bag of baby carrots, cut in half
salt & pepper – to taste
garlic powder – to taste
pinch of cardamon
½ bag of egg noodles
French bread - optional
Directions:
(I put 2 frozen bone-in chicken breasts in my power pressure cooker, with a can of chicken broth and a can of water. When done, debone and skin).
To your Ninja add chicken, chicken broth, celery, onion, carrots, salt, pepper, garlic powder and cardamon. Turn your Ninja to Stove Top High and boil until the carrots are tender. Reduce to Stove Top Medium or Low. Add the egg noodles. Cook 15 minutes until tender, stirring occasionally. Serve with buttered French bread.
****
Chicken Noodle Soup*, By: Barry Asch, August 4, 2015
Ingredients:
2 pound chicken breast fillets
vegetable oil
2 tablespoons butter
1 cup chopped onion
½ cup diced celery
4 cups chicken stock
2 cups water
1 cup sliced carrots
1 teaspoon Salt
½ teaspoon cracked black pepper
½ teaspoon minced fresh parsley
2 cups egg noodles
minced fresh parsley for garnish
Directions:
Turn your Ninja to Stove Top High and brown your chicken breasts. Remove and cool. Wipe out.
(Barry used an oven for fixing his chicken to save him some time: Preheat oven to 375°F. Rub a little vegetable oil over the surface of each piece of chicken and arrange them on a baking sheet. Bake for 25 minutes. Remove the chicken from the oven when it's done and set aside to cool).
Turn your Ninja to Stove Top Medium/High and melt the butter.
Sauté the onion and celery for about 4-5 minutes. You do not want to brown the veggies.
Dice the chicken and add it to the pot along with the remaining ingredients, except the noodles.
Bring the soup to a boil, reduce the heat to Stove Top Low and simmer for 30 minutes or until the carrots are soft.
Add the noodles and simmer for an additional 15 minutes, or until the noodles are tender.
Serve with a pinch of minced fresh parsley sprinkled on top.
****
Chicken Noodle Soup*, By: Marsha Whitaker, December 16, 2014
I bought a rotisserie chicken and tore off the white meat. I added it to the Ninja, along with a lot of chopped celery, onion and carrots. Add fresh parsley, cracked black pepper and seasoning salt. Added large can (32 oz) of chicken broth plus one small can (15 oz) and brought to a boil on Stove Top Medium. Add 1 package egg noodles. Continue to boil until al dente. Switch to Slow Cook Low. I’m sorry but I didn’t measure anything, I just threw it in!
**Added comment by: Leeanne Carr - not sure it I shared this already - but a brilliant tip I learned last year. Make your chicken soup - separately make only the noodles you will use for your meal (keep warm or refrigerate & re-warm). Spoon the soup over the noodles in individual servings. You can then freeze the soup & when you reheat it, make new noodles - no soggy leftovers. Good for singles & couples that want to make a big batch of soup. I think I got 4 meals out of last winter’s chicken soup. Enjoy!
****
Chicken Noodle Soup*, By: Pam Keirstead McLaughlin
Ingredients:
4 carrots
2 stalks of celery
2 large boneless chicken breasts
2 Tbs. olive oil
2 Tbs. "Better than Bouillon " chicken soup base (Whole Foods-Penzys also has a similar product)
8 cups water
1 tsp dried rosemary
1 tsp dried basil
2 bay leaves
1 tsp sea salt
1 tsp coarse black pepper
¼ cup fresh lemon juice
8 ounces wide egg noodles (next time I will use only 6 ounces)
Directions:
Put everything in the Ninja except the noodles and lemon juice. Cook on Slow Cook High for 3½ hours. Shred chicken and cook another ½ hour. Add egg noodles and cook another 15-20 minutes. Stir in lemon juice and serve.
**Added comment by: Leeanne Carr - not sure it I shared this already - but a brilliant tip I learned last year. Make your chicken soup - separately make only the noodles you will use for your meal (keep warm or refrigerate & re-warm). Spoon the soup over the noodles in individual servings. You can then freeze the soup & when you reheat it, make new noodles - no soggy leftovers. Good for singles & couples that want to make a big batch of soup. I think I got 4 meals out of last winter’s chicken soup. Enjoy!
****
Chicken Noodle Soup – Easy*, By: Cindy Transou, December 11, 2018
Ingredients:
1 Tbs. olive oil
1 onion, chopped
1 cup celery, chopped
2 cloves garlic
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dried thyme
64 oz. chicken broth - low sodium
12 oz. egg noodles
1½ cup whole milk
¼ cup corn starch
1 rotisserie chicken, chopped
1- 16 oz. bag frozen peas and carrots
Directions:
Turn the Ninja to Stove Top High. Add the oil and sauté the onion and celery until tender. Add thyme, salt and pepper. Stir for a minute, then add both cartons chicken broth.
Add the chicken.
Add the peas and carrots. Bring to boil for 10 minutes.
Add the noodles and cook on Stove Top High 10 minutes.
Combine the milk and cornstarch. Stir in gently. Lower to Stove Top Low.
Simmer for 10 minutes, or until noodles and vegetables are tender.
Switch to warm and serve.
****
Chicken Noodle Soup - Stroud’s Restaurant, Kansas City Star, By: Aurelia Dougan McCollom
Ingredients:
12 cups chicken stock or canned low-salt chicken broth
4 cups water
6 lb. chicken thighs with skin and bones
1¾ cups celery, diced
1½ cups onions, diced
1 cups carrots, diced
2 Tbs. fresh parsley, chopped
2 Tbs. fresh thyme, minced or 2 tsp. dried thyme leaves salt and pepper, to taste
12 oz. wide egg noodles
Directions:
Bring chicken stock and water to a boil in your Ninja pot on Stove Top Medium. Add chicken thighs; cover and simmer until chicken is cooked through, about 30 minutes. Using a slotted spoon, transfer chicken to a bowl; cool. Remove skin and bones; dice meat. Return stock mixture to a boil. Add vegetables, parsley and thyme. Simmer until vegetables are tender, about 15 minutes.
Return cooked, diced chicken to soup. Season with salt and pepper. Add noodles and boil until just tender, about 10 minutes.
**Added comment by: Leeanne Carr - not sure it I shared this already - but a brilliant tip I learned last year. Make your chicken soup - separately make only the noodles you will use for your meal (keep warm or refrigerate & re-warm). Spoon the soup over the noodles in individual servings. You can then freeze the soup & when you reheat it, make new noodles - no soggy leftovers. Good for singles & couples that want to make a big batch of soup. I think I got 4 meals out of last winter’s chicken soup. Enjoy!
****
Chicken Noodle Stoup - A Cross Between A Stew and A Soup!, By: Tammy Mullin Marsh
Ingredients:
6 chicken breasts
1 medium/large onion sliced
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans chicken broth
1 bag frozen Cali style veggies (broccoli carrots and cauliflower)
Directions:
My chicken was frozen so did not brown it. Put the chicken on bottom, then the onions. I season with garlic herb spice mix and 2 heavy teaspoons of poultry seasoning. Add broth and soup. Cook on Stove Top Medium until tender. Cut chicken into small pieces. Put back in pot added ½ bag no yolk egg noodles and the veggies. It was done after 30 minutes. Cooking time was about 2 hours total.
****
Chicken or Vegetable Sauce, By: Allana Alla Robinson, January 29, 2018
This sauce isn't spicy, but very flavorful.
Ingredients:
1/3 cup olive oil
½ cup low sodium soy sauce
juice from 1 fresh lemon
dash of garlic powder
ground black pepper - to taste
red pepper flakes - to taste (optional)
Directions:
Whisk all the ingredients then toss with chicken or vegetables. Turn the Ninja to the setting you desire.
****
Chicken Papaya Malunggay*, By: June Andrews Asing, July 27, 2016
This is a Filipino dish.
Ingredients:
8 chicken thighs
water
shoyu sauce - to taste
fresh ginger – to taste, or (a lot if you have a cold)
green papaya, cubed
3 cloves chopped garlic
3 tablespoons patis (fish sauce)
malunggay leaves
Directions:
Turn the Ninja to Stove Top High. Add the thighs and cook for 15 minutes. Drain. (You will be draining all of the excess fat). Add more water to cover. Add the shoyu sauce to taste, fresh ginger, green papaya, chopped garlic and patis (fish sauce). Simmer for 20 minutes or until papaya is cooked to medium tenderness. Add the malunggay leaves the last 5 minutes for its health benefits.
(You can find similar recipes under chicken tinola).
**Information about this dish and substitutes for ingredients.
Purchasing Filipino ingredients like papaya, sayote, chili leaves or malunggay are found in Asian stores.
Substitutes for the ingredient is another best option in cooking Filipino dish like instead of chili leaves. Substitute with spinach.
Soyu
In Japan, "Shoyu" is the Japanese name for soy sauce which is made from a mash of soybeans and wheat, while "Tamari" is a non-wheat product made by drawing off the liquid content of soybean miso. Aichi Prefecture, in the central western part of Japan, is the area most famous for Tamari production.
****
Chicken Potato Cheddar Soup, By: Sue Karasek Nottmeier
Ingredients:
Chicken… I used 3 breasts and 2 drummies (all I had in freezer)..
2 cans of chicken broth
1 can water
1 medium onion
5-6 potatoes, cut up in cubes
Some natures seasoning
½ package of frozen dumplings
½ package of shredded Colby cheese
Directions:
Put in Ninja on Slow Cook Low for 9 hours. Take the chicken out and cut into pieces. Add the broth and water, stir. Turn Ninja to Stove Top High until it starts to bubble. Add garlic, and some more natures seasoning. Add the chicken back to the pot. Add the frozen dumplings.. broken into 1-2” pieces and cook for about 10 minutes. Turned it to Slow Cook High for about ½ hour. Dumplings were done. Add the shredded Colby cheese put in on Buffet for about 30 minutes. Served with Italian bread wedges.
**I usually use Kraft 5 blend cheese in soup but didn’t have any on hand..
You can adjust quantities..
****
Chicken Pot Pie Soup*, By: Richea Olson, February 7, 2016
Ingredients:
½ small onion, chopped
2 celery stalks, chopped
1 tsp oil
1 peeled & cubed potato
¾ tsp dried thyme
1 tsp garlic powder
12 oz frozen veggies, (your choice)
4 cups reduced sodium chicken broth
½ tsp pepper
½ tsp salt
2 cups diced cooked chicken
12 oz can of non or low fat evaporated milk
½ cup Wondra flour
Directions:
Turn the Ninja to Stove Top Medium/High. Sauté onion and celery stalks in 1 tsp oil for 5 minutes.
potato, dried thyme, garlic powder, frozen vegetables, chicken broth, pepper and salt. Bring to simmer, cover and cook for 15 minutes.
Reduce the heat to Stove Top Low. Add chicken. Mix together evaporated milk and Wondra flour. Stir into soup. Simmer on low for 5 minutes, stirring until soup is thickened. If soup is too thick, add a little water to thin.
230 calories per 1½ cup serving
****
Chicken Pot Pie Soup*, By: Connie Eastman Lewis, September 29, 2015
Ingredients:
2 chicken breasts – or more
15 oz can of chicken broth
2 cans of cream of potato soup
2 cans of cream of chicken soup
1 cup frozen mixed vegetables - (I used about half a bag)
2 cups milk
1 baked one pie crust
Directions:
Add the chicken and broth to the Ninja. Turn to Slow Cook Low for 6-8 hours. Carefully shred the chicken inside the pot, or remove and shred on a cutting board.
When shredded, add the potato soup, chicken soup, frozen mixed vegetables and milk. I let the mixture cook for an additional 1½ hours. While cooking, bake the pie crust in your regular oven, or convection oven. Break into pieces. Ladle the soup into bowls. Top with pie crust pieces.
****
Chicken, Sausage & Cabbage Mix-Up*, By: Gerry Chiasson, October 28, 2016
Ingredients:
1 small to medium head of cabbage, halved, cored and cut into 1 inch slices
1 small to medium turnip, halved and cut into ½ inch slices
1 large or 2 small onions, whole, cut into rings
6 medium or 8 small potatoes, whole, cut into ½ inch slices
1 large or 2 small boneless chicken breasts, cut into small pieces
1 package (4) Oktoberfest sausage (I used Schneiders), cut into ½ inch pieces
3 cups chicken broth
1- 10 oz can chicken gravy
3 tablespoons soya sauce
1 tablespoon sesame oil
1- 10 oz can of water (optional depending how much juice you want)
salt and pepper - to taste
Directions:
Add everything to the Ninja pot, stirring it all to mix it up well. Turn the Ninja to Slow Cook Low for 7-8 hours stirring once more with 2 hours left to cook.
That's it, very simple but surprisingly good. The juice produced is great for dipping bread into.
****
Chicken, Sausage & Shrimp Gumbo*, By: Tina Nordhavn-Allman - Ninja Recipe Book
OMG this gumbo was so delicious!!!
Ingredients:
1 lb chicken, cut into pieces
1 lb smoked sausage, sliced
1 lb uncooked large shrimp
1 box of chicken stock
½ cup and 1Tbs. vegetable oil
2/3 cup flour
1 medium onion, chopped
1 green bell pepper, chopped
3 celery stalks, chopped
1- 15 oz can diced tomatoes
3 garlic cloves, chopped
1 Tbs. crushed thyme
Creole seasoning to taste
Directions:
On Stove Top High, brown chicken and sausage, in 1 Tbs. oil, for about 10 minutes, then remove from the pot.
Combine flour and ½ cup oil in pot. Constantly stir with a wooden spoon until dark brown, about 10 minutes.
Add chopped veggie and garlic to the flour mixture and cook for about 5 minutes.
Add tomatoes, stock and chicken and sausage, bring to a boil, then turn to Slow Cook Low setting and cook for 9 hours.
During the last 30 minutes add the shrimp. This is when I added the Creole seasoning to taste, at the end.
I made rice to serve with it!
Here is Emeril's Essence Creole Seasoning: Ingredients
2½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Directions
Combine all ingredients thoroughly.
****
Chicken, Sausage, & White Bean Chili (DEEEEEELISH), By: Veronica Santos Johnson
Ingredients:
2 tablespoons olive oil
2 boneless chicken breast halves, diced
12-16 ounces chicken sausage, such as chicken apple sausage or chicken other smoked chicken or turkey sausage
1 cup chopped onion
4 cloves garlic, minced
2 cans (about 16 ounces each) Great Northern Beans, drained and rinsed
1½ cups tomatillo salsa
1 cup chicken broth
1 can (14.5 ounces) diced tomatoes with juice, fire-roasted, chili-style, or plain
1 cup frozen corn kernels
2 tablespoons finely chopped jalapeno peppers, or mild chile peppers
1½ teaspoons ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
Dash cayenne pepper, optional
Directions:
In the Ninja heat olive oil on Stove Top Medium. Add the onions, diced chicken, and sliced sausage; sauté until onions are tender and chicken is cooked through. Put the drained beans into the Ninja; add all remaining ingredients except cilantro. Cover and cook on Slow cook High for 3-4 hours or Slow Cook Low for 6-8 hours. Sprinkle with cilantro just before serving.
****
Chicken Soup, Homemade*, By: Donna Tomasetti-Kaupp, October 31, 2014
1- 4 lb whole chicken (I use a fryer)
1 bag of carrots sliced in rings (I like a lot of carrots in my soup)
4-5 stalks of celery sliced
1 small bag of frozen green bean cuts
2- 48 oz cans of chicken broth
2 cups chicken stock
1 cup of bow tie noodles or any soup noodles you like
Sprinkle of poultry seasoning
Parsley flakes, black pepper, to taste
¼ cup parmesan cheese.
Directions:
Boil chicken in water until no longer pink. Let chicken cool and clean meat from bones and shred or cut up and save about 2 cups of the stock.
Set Ninja on Stove Top High, add the carrots, celery, chicken and cans of broth plus the 2 cups of stock, add poultry seasoning parsley and black pepper. Bring to boil. Add frozen green beans, parmesan cheese and 1 cup of noodles.
Turn setting to Slow Cook Low and cook for 1-1½ hours.
** We like lots if carrots and celery in our chicken soup. You can add more or less depending on your taste. You can also use fresh green beans. I hope you enjoy this soup as much as we do.
****
Chicken Soup with Matzoh Balls*, By: Maureen Weissbach
Ingredients:
3 chicken breasts
7 cups chicken broth
½ cups white wine
1 lb bag baby carrots
3 celery stalks
1 large onion
2 bay leaves
splash of salt and garlic powder
Directions:
Put 2 cups of chicken broth into the Ninja and cook chicken until done on Stove Top High. When done take chicken out and shred. Turn the Ninja to Slow Cook Low (I did 4 hours), add remaining broth, wine, carrots, celery, chopped onion, shredded chicken and spices. 45 minutes before the soup is done, make Matzoh balls as directed on package and put in the fridge for 15 minutes to chill. Turn the Ninja back to Stove Top High, bring soup to boil and drop Matzoh balls in, turn heat to Stove top Low and let simmer for 30 minutes. I served mine over noodles.
****
Chicken Soup with Vegetables*, By: Arlene Babiskin Gordon, November 14, 2014
Ingredients:
6 Parsnips, sliced
6 Regular size carrots, sliced
3 stalks Celery, sliced
3 russet potatoes skin on, sut into 1/8’s
1- 32 oz container Pacific brand low sodium Chicken broth, or your favorite brand
fill the empty soup container about ½- ¾ with water, (16-24 oz)
2 boneless chicken breast, cut in small chunks
Savory Spice Shop Sage & Savory Stuffing Seasoning, season to taste
1 teaspoon more or less of chili powder
Directions:
Add everything to your Ninja pot, except the chicken. Turn to Stove Top Medium, until liquid starts a slow boil. Turn to Slow Cook Low for 30 minutes. When vegetables are almost done add the chicken, & turn to stove Top Medium. Dinner was finished in about an hour. Test the chicken for doneness.
It was a hit with my hubby. What more could I ask for. We had leftovers for dinner on another night.
*Added comment by: Aurelia Dougan McCollom – Seasoning ingredient photo in Helpful Hints photo album.
****
Chicken Stew*, By: Novella Sterling Smith, Compliments of Cooking It YOUR Way!, July 29, 2014
Ingredients:
4 chicken breasts cut in cubes
3-4 potatoes, diced
2-3 stalks celery, diced
3-4 carrots, diced
2 cans (10 oz, each) of cream of chicken soup
1 chicken bouillon cube
2 tsp garlic salt
1 tsp pepper
1- 16 oz bag frozen mixed vegetables
Directions:
Add cubed chicken and fresh vegetables to your Ninja. Pour soup over all and add seasonings. Turn to Slow Cook High and cook for 4-5 hours. Add the frozen vegetables and continue cooking for 1 more hour. Let the unit go to Auto Warm or turn it to Buffet setting to hold until ready to eat. Serve Over Biscuits. ENJOY!
****
Chicken Stew*, By: Sandra Treadway, March 15, 2015
Ingredients:
rotisserie chicken
32 oz chicken broth
1 pack Simply Potatoes Hash Browns with Onions, or cut up your own, (I find the SP to be perfect size cubes)
1- 15 ounce can corn
1- 15 ounce can green peas
1- 10 ounce can Ro-Tel
1- 15 ounce can tomatoes with okra
1 onion, diced
salt and pepper, to taste
a little Spicy V8, optional
Directions:
Remove the meat from the bone. Add all of the ingredients to your Ninja pot. Cook on Stove Top High until hot; then switch to Slow Cook Low for 4 hours.
****
Chicken Stew*, By: Karen Weilbaecher
Ingredients:
Onion
Bell pepper
Garlic
Carrots
Chicken thighs
salt and pepper
2 cans of diced tomatoes
Lime juice
1 can corn
1 small can tomato paste (3oz)
Oregano
Thyme
Cajun seasoning
Directions:
Set Ninja to Stove Top High. Brown chicken thighs, with salt and pepper. Remove chicken. Sauté onion, bell pepper, garlic and carrots. Combine it all with the diced tomatoes, corn and tomato paste. Season with oregano, thyme and Cajun seasoning. Set the Ninja on Slow Cook Low for 2 hours. I then turn to Oven setting of 250° for 45 minutes. (Serving it over rice.)
****
Chicken Taco Soup*, By: Brandi Tatarchuk, August 14, 2019
Ingredients:
1 onion – diced or chopped
6 chicken legs
1 (15 oz.) can corn (drained)
1 can ranch style beans - (not drained)
1 can black beans - (not drained)
1- 8 oz. can tomato sauce
2 (10 oz.) cans Ro*tel mild
1 can Schlitz beer - (or your choice beer)
2 peppers - Chipotle’s in adobo sauce diced (not 2 cans)
½ package dry ranch dressing
3 Tbs. homemade taco seasoning or 1 packet
**Optional toppings: cheddar cheese, sour cream and cilantro to be added when served.
Directions:
Put everything except toppings in your Ninja multi-cooker. Stir well and put chicken on top, submerge.
Turn the Ninja to Slow Cook High for 4 hours.
Remove and debone chicken when done. Return the chicken to the pot. Stir.
Add toppings to garnish as desired and serve.
****
Chicken Tortellini Soup*, By: Carol F. Neuman, March 13, 2016
Ingredients:
2 chicken breasts cut up into pieces
½ stick of margarine
Season to taste with your favorite chicken seasoning
2 cans of carrots
1- 32 oz container reduced sodium chicken broth
1- 6.5 oz bag of cheese tortellini
4 cups of water
Directions:
Preheat the Ninja on Stove Top High, and melt the margarine. Brown the chicken pieces. Season to taste. Once the chicken pieces are browned add the carrots, chicken broth, and water. Turn the Ninja to Slow Cook Low for 8 hours. Add the tortellini 1 hour before serving.
****
Chicken Tortilla Soup, By: Cindy Transou, January 3, 2018
Ingredients:
5 chicken thighs - season with fajita seasoning
2 or 3 cans chicken broth
1 can drained sliced carrots
1 can corn, drained
1 can Rotel
½ cup onion, chopped
½ cup bell pepper, chopped
1 teaspoon chopped garlic
1 tsp. cumin
1 tsp. chili powder
cheese, broken tortilla chips, and avocado - garnish
Directions:
Turn the Ninja to Slow Cook High. Add the chicken and broth. Cook for 2 hours. Remove the chicken and shred.
Add remaining ingredients to the pot. Return the chicken. Reduce the heat to Slow Cook Low. Cook for 3 hours, or until heated through.
Serve with cheese, broken tortilla chips, and avocado.
Spice it up or keep it mild.
*One of the best clear broth soups I have made.
****
Chicken Tortilla Soup*, By: Allana Alla Robinson, October 10, 2016
Ingredients:
1½-2 lbs chicken tenderloins - cut into bite size pieces
11 oz can Mexican style corn - remove liquid
2- 28 oz cans diced tomatoes - keep liquid
15.5 oz can black beans - remove liquid and rinse beans
2- 4 oz cans mild green chilis - remove liquid
3 small green bell peppers - diced
1 medium onion - diced
3 cloves garlic - minced
1 packet taco seasoning (we used mild)
Tortilla strips (can buy pre-made at supermarket)
Sauce:
1 cup plain Greek yogurt
½ cup Mexican cheese blend
Juice from 1 fresh lime
Prep:
Cut chicken based on notes above
Cut vegetables based on notes above
Prep canned items based on notes above
Recipe:
1) In the Ninja pot, combine all vegetables, black beans, and chicken. Once combined, mix in taco seasoning and stir until it dissolves. Turn the Ninja to Slow Cook Low for 6 hours.
Serving:
When serving, create the sauce my mixing together 1 cup of plain Greek yogurt with ½ cup Mexican cheese blend and juice from 1 fresh lime - mix until well combined.
Top soup with tortilla strips and sauce.
****
Chicken Tortilla Soup, By: Aurelia Dougan McCollom
Ingredients:
1 Tbs. olive oil
1 lb. chicken breasts
1 medium onion, chopped
2 T minced garlic
1 jalapeno, chopped (plus 1 chopped for garnish)
¼ cup fresh cilantro, chopped
2 cans diced tomatoes, drained
2 cup low-sodium chicken broth
1 can black beans, undrained
2 cup frozen corn, thawed
2 Tbs. tomato paste
1 Tbs. chili powder
1 Tbs. ground cumin
Shredded cheddar for topping
Directions:
Sear chicken before beginning. I did this in my Ninja with olive oil. First, add olive oil to Ninja pot and set to stovetop medium. Heat the oil. Season the chicken with salt and pepper, and place in pot. Cook uncovered for about 5 minutes, until chicken is lightly browned on both sides.
Then you can start adding your other ingredients. This is where things got really easy. I put every ingredient from the onion all the way down to the cumin into the pot.
Set it to Slow Cook on High for 2 hours
Take the chicken out of the pot and remove to cutting board. Using two forks, shred the chicken and then stir it back into the pot.
****
Chicken Tortilla Soup, By: Barb Ruiz Rizzio-Meyer
Ingredients:
1 lb. chicken, shredded, cooked
15 oz. tomatoes, whole peeled,, mashed, canned
10 oz. enchilada sauce, canned
1 medium onion, chopped
4 oz. green chile pepper, chopped, canned
2 cloves garlic, minced
2 cups water
14½ oz. chicken broth, canned
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
¼ tsp. black pepper
1 bay leaf
10 oz. corn, frozen
1 Tbs. cilantro, chopped
7 corn tortillas
vegetable oil
Directions:
Place shredded chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into the Ninja.
Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.
Stir in corn and cilantro.
Cover. Cook on Slow Cook Low for 6-8 hours or on Slow Cook High setting for 3-4 hours.
For Tortilla’s:
Preheat oven to 400°F degrees F (200° degrees C).
Brush both sides of tortillas lightly with oil.
Cut tortillas into strips, spread on a baking sheet.
Bake about 10–15 minutes in preheated oven until crisp.
Serve tortilla strips over soup.
****
Chicken Tortilla Soup*, By: Deborah Mills, September 20, 2014 – Ninja Recipe Book
Ingredients:
1 tablespoon canola oil
1¼ pounds boneless, skinless chicken breast halves
1 medium onion, chopped
2 cloves garlic, chopped
¼ cup fresh cilantro leaves, chopped
2 cans (14½ ounces each) diced tomatoes, undrained
2 cans (10 ounces each) enchilada sauce
1 can (14½ ounces) low-sodium chicken broth
1 can (about 15 ounces) black beans, undrained
1 package (10 ounces) frozen corn, thawed
1 tablespoon each chili powder and ground cumin
5 corn tortillas (6-inch), cut into
3 x ½-inch strips
Directions:
Pour oil into the Ninja pot. Set to Stove Top Medium and heat oil. Add chicken to pot. Cook uncovered 5 minutes or until chicken is lightly browned on both sides.
Stir onion, garlic, cilantro, tomatoes, enchilada sauce, broth, beans, corn, chili powder, and cumin in pot. Set to Slow Cook High for 2-3 hours. Cover and cook until chicken is fork tender.
Using 2 forks, shred chicken in pot. Top the soup with tortillas before serving.
****
Chicken Tortilla Soup*, By: Deborah Greiner Pugh, November 14, 2014
Ingredients:
2 large chicken breasts, cubed
1½ tsp chili powder
1½ tsp cumin
½ tsp salt
½ tsp garlic powder
small onion diced
½ red pepper diced
½ green pepper diced
3 cloves garlic minced
2 cans Ro*Tel
2 cans black beans drained and rinsed
2 quarts chicken stock
3 Tbs. tomato paste
1 bag frozen corn
5 corn tortillas cut in strips
Directions:
Heat oil in Ninja on Stove Top High, mix spices and rub over cubes. Add cubes to hot oil and cook until done. Remove, add onions, peppers and cook until soft and getting brown. Add garlic and cook a minute or two. Add the tomatoes, beans, stock and tomato paste. Bring to a boil, add the corn and reduce heat. You can cook this on Slow Cook Low 4 hours or Slow Cook High for 1 hour. Add the tortilla strips. We topped ours with sour cream and avocado. You could use shredded cheese. There is no cilantro in my recipe. Feel free to add it if you like it.
****
Chicken Tortilla Soup – A Combination of Recipes*, By: Aurelia Dougan McCollom, September 25, 2019
Ingredients:
8- 4.5 oz. canned Swanson’s chicken breast – or - 4 boneless, skinless chicken breasts, boiled, drained and shredded
2 teaspoons minced garlic
1 medium onion, finely chopped
32 ounces chicken broth
1 can Ro*Tel
1 tsp. red pepper flakes
2 Tbs. chili powder
2 Tbs. taco seasonings
4 oz. can green chile pepper, chopped
1 can (14½ ounces) diced tomatoes, undrained
1 can (10 ounces) enchilada sauce
1- 15-ounce can black beans, rinsed &drained
1- 15-ounce can kidney beans, rinsed & drained
1- 15-ounce can whole kernel corn, with liquid – or 10 oz. frozen
2 teaspoon ground cumin
1- 16 oz. bag tortilla chips
Mexi-Blend shredded cheese or a combination of Monterey Jack and sharp cheddar, grated
½ cup sour cream
Directions:
If you are using the chicken breasts, add the chicken to the Ninja pot. Cover with water. Turn the Ninja to Stove Top High. Boil until tender. Remove the chicken from the Ninja and discard water. Shred the chicken. Move to a bowl to hold.
Add the remaining ingredients except the chips, sour cream and cheeses.
Turn to Slow Cook Low for 5-6 hours. Let it default to Auto-Warm to hold. When you are ready to eat, crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.
Yield: 8-12 servings
****
Chicken Tortilla Soup (Trisha Yearwood)*, Photo By: Jackie Austin Carty, February 19, 2017
Total: 40 min Active: 15 min
Yield: 8 servings
Level: Easy
Ingredients:
3 tablespoons butter
1 teaspoon minced garlic
1 medium onion, finely chopped
2 tablespoons all-purpose flour
3- 14-ounce cans chicken broth
4 cups half-and-half
1- 10.75-ounce can cream of chicken soup
1 cup prepared salsa, mild or spicy
4 boneless, skinless chicken breasts, boiled, drained and shredded
1- 16-ounce bag tortilla chips
8 ounces Monterey Jack, grated
8 ounces sharp Cheddar, grated
1- 15-ounce can black beans, drained
1- 15-ounce can kidney beans, drained
1- 15-ounce can whole kernel corn, drained
2 teaspoon ground cumin
1- 1.27-ounce packet fajita seasoning
½ cup sour cream
Directions:
Add the chicken to the Ninja pot. Cover with water. Turn the Ninja to Stove Top High. Boil until tender. Remove the chicken from the Ninja and discard water. Shred the chicken. Move to a bowl to hold.
Turn the Ninja to Stove Top High. Melt the butter. Add the garlic and the onion and saute until softened, about 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Reduce the heat to Stove Top Low. Simmer for 15 minutes.
Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.
Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008
****
Chicken Vegetable Soup*, By: Brandi Tatarchuk, February 18, 2021
Ingredients:
1½ cups chicken broth
6 boneless, skinless chicken thighs
1 (14.5 oz.) can diced tomatoes
3 medium potatoes - cut in 6 pieces
2-3 stalks celery - chopped with leaves
1 (14.5 oz.) can corn - drained
1 (14.5 oz.) can French cut green beans - drained
Season with steak seasoning -to taste
Italian seasoning – to taste
2 bay leaves
macaroni noodles of choice – (handful)
Directions:
Add the seasonings, tomatoes, potatoes, celery, chicken and broth to your Ninja Multi-Cooker.
Turn to Slow Cook High for 4 hours.
After 3 hours, add the corn, green beans and macaroni noodles. Continue to cook an additional hour.
Remove the chicken. Shred or cut up. Return back to the Ninja pot. Stir.
Add more seasonings to taste.
****
Chicken Veggie Cabbage Soup*, By: Karen Johansen, September 8, 2014
We Southern Californian's get excited if someone tells us "It's going to rain"! We have the tail-end of a hurricane working its way up the Baja Coast, and hopefully will get some rain even though it will still be 80-85 the next few days on the coast. I could not resist my Costco Rotisserie Chicken Veggie Cabbage soup with Roasted Garlic Chicken Broth. Cabbage is will be shredded & added later this afternoon. It is quick and yummy and I will be eating it for the next few days.
Clean out your veggies add some garlic, pepper basil bay leaves ... whatever you want. The Roasted garlic chicken stock is Safeway box brand and was on sale. I add a head of cabbage shredded and cook at last hour. I am low carb so no noodles for me. Make it your own!
****
Chicken Veggie Soup*, By: Anne Wood Conrad, July 29, 2014
Ingredients:
7 skinless bone-in thighs
1 stalk of celery, sliced – for seasoning broth
1 large onion – for seasoning broth
2 stalks celery, diced
1 large onion, diced
15 oz canned and a 32 oz boxed chicken broth
15 oz can petite tomatoes
15 oz can crushed tomatoes
1 lb package frozen mixed vegetables – Add more if you wish
Salt & pepper to taste
Directions:
Turn your Ninja to Stove Top High and add the chicken, celery and onion, and add enough broth to cover. Bring to a boil. Turn to Stove Top Low, and cook until meat is tender. Remove chicken, celery and onion. Bone and dice chicken. Discard celery & onion. Add chicken back to your Ninja. Add large package frozen mixed vegetables, diced onion, celery, crushed tomatoes, and petite diced tomatoes. Salt and pepper to taste. Heat on Stove Top High until frozen vegetables are thawed, then turn to Slow Cook Low for 3 hours. Turn to Buffet to hold.
****
Chicken Veggie Soup*, By: Karen Strahl Malone, September 6, 2014
Tonight's dinner here in Waupaca, WI. It is a gorgeous, sunny, blue sky day, with temps only in the low 70s and low humidity (my kind of weather). Made some chicken veggie soup when I got up at 6:00 A.M.
I cooked chicken legs with mushroom soup a couple days ago, de-boned it and kept it in the fridge. Today I chopped up 1 bunch of celery, about 2 cups of sliced carrots, 4 potatoes cut up, 1 small rutabaga cut up, some salt, pepper, cayenne pepper, smoked paprika, garlic powder, 4 bay leaves, added about 6 cups of low sodium chicken broth. Turned the Ninja to Stove Top High for about an hour, then added in the chicken. Left it on Stove Top High, until it was bubbling really good and added a large carton of fresh sliced mushrooms. I now have it on Buffet setting; sure smells good folks. Would you like to join me for dinner??? I have plenty.
****
Chicken Wild Rice Soup*, By: Bonnie Smith, January 13, 2015
Ingredients:
5 2/3 cups water
1 package (4.3 ounces) long grain and wild rice mix-I use chicken flavor
1 envelope chicken noodle soup mix (that uses water only-but use only the water at top of recipe)
Celery, chopped
Carrots, chopped
Onion, chopped
2 cans condensed cream of chicken soup-undiluted
cubed cooked chicken (I cooked my chicken in the Ninja before starting the soup) and left the juices in the pan
Directions:
In your Ninja combine water, rice with seasoning packet and soup mix. Turn your Ninja to Stove Top High. Bring to boil, reduce heat, cover and simmer 10 minutes. Stir in celery, carrot and onion. Cover and simmer 10 minutes. Stir in chicken soup and chicken. Cook until rice and vegetables are tender. Serve and Enjoy.
(again I don’t usually measure and make a double-triple batch to have some to freeze)
Onion Cheddar Bread – Not Fixed in the Ninja
Used my Ninja again today...could this be addicting? LOL Made Chicken wild rice soup and served it with onion cheddar bread
Ingredients:
5½ cups flour, divided
2 tablespoons sugar
2 packages quick-rise yeast
1½ teaspoons salt
½ teaspoon pepper
2 cups water
2 tablespoons butter
¾ cup plus 2 tablespoons shredded cheddar cheese, divided
¼ cup finely chopped onion
Directions:
Combine 2½ cups flour, sugar, yeast, salt and pepper. In a saucepan heat water and butter to 120°-130°F. Add to dry ingredients, beat until
moistened. Stir in ¾ cup of cheese, onion and remaining flour, beat until smooth. Turn onto a lightly floured surface, shape into a ball. Place in a greased 2 quart round baking dish. Cover and let rise in warm place until doubled-about 20 minutes.
Bake at 350°F for 40-45 minutes or until golden brown. Sprinkle with remaining cheese. Bake 5 minutes longer, until cheese is melted. Remove from dish.
****
Chicken Wild Rice Soup, By: Carol DeLong, September 6, 2014
Ingredients:
3 cans cream of potato soup
3 cans of chicken broth
3 cups cooked wild rice
Milk to desired consistency
Meat: cooked chicken, ham, bacon whatever you have
Grated American cheese to taste
Directions:
The soup takes about half hour from start to finish if your rice is precooked
You can Slow Cook Low 2-3 hours if you wish.
Too thin add more rice (I always cook up a pound of wild rice and freeze to have on hand)
Too thick add more milk
You can't ruin it
Cook until cheese melts.
I've tried other cheese and don't find it as good. We stick with American. If you don't want to shred it just cube and it still melts as good.
You can add cooked vegetables to it if wanted, but I don't, my husband would trade me off if I did.
****
Chicken "Zoodle" Soup*, By: Diane DeBros Donahue, January 6, 2017
Ingredients:
½ onion, chopped
2 carrots, sliced in rounds
2 celery stalks, chopped
Olive oil
2 chicken breasts
1 quart of chicken broth
salt, pepper, Italian seasoning blend, sage and a bit of garlic salt – to taste
1 zucchini, spiralized
6 oz bag baby spinach – use less if desired
Directions:
Sauté the onion, carrots, and celery in oil until softened. Remove to a bowl. Turn the Ninja to Stove Top Low. Add the chicken breast. Place the lid. Cook until chicken juices run clear. Once done, remove and shred the chicken. Return to the Ninja. Add the vegetables and broth. Season to taste. Resume using Stove Top Low and simmer for 30 minutes. Add in the spiralized zucchini and spinach the last few minutes. Add more broth if needed. Taste and reseason if necessary.
****
* Noodles Added to Soups – Separately, By: Leeanne Carr, December 29, 2014
I have posted this before – I make my soup & then cook the noodles separately. Cook soup, spoon over cooked noodles (whatever kind you like). Makes freezing the soups easy. Learned this from a chef last year - it was a uh duh moment for me. Hope it works for some of you.
****
YOU WILL FIND:
Cabbage & Tomato Soup*, By: Gail Wainwright, January 19, 2015
Cabbage Soup, By: Cathy Schultz April 29, 2017
Cabbage Soup, By: Cathy Schultz, April 28, 2015
Cabbage Soup, By: Gael O'Brien
Cabbage Soup with Hamburger*, By: Sherry Malandruccolo, January 10, 2017
Cajun Vegetable Soup, By: Patricia Crawford, January 25, 2016
Caldo de Albondigas – (Mexican Meatball Soup)*, By: Moni Alejo, November 15, 2015
Caldo de Pollo – (Chicken Soup)*, By: Monica Alejo, December 30, 2014
Calico Beans, By: Angie Creighton, October 27, 2015
California Medley Meatball Soup, By: Mich'l Nicholson, February 25, 2015
Canadian Leftover Beef Stew*, By: Brendan F, October 24, 2014
Cheater Dinner*, By: Corliss Buchheit, March 23, 2016
Cheese & Broccoli Sauce Topped Baked Potato*, By: Bonnie Smith, September 19, 2017
Cheese Soup (with Chicken)*, By: Danika Polo, February 13, 2015
Cheeseburger Soup*, By: Cynthia Dobbs, October 30, 2015
Cheesy Ham & Potato Chowder*, By: Tina LeGrand, October 8, 2015
Cheesy Hash Brown Crock Pot Soup*, By: Tia Hall, January 13, 2016
Cheesy Tortilla Soup, By: Janis Rightmyer, October 17, 2014
Cheesy Vegetable Chowder – (AKA Broccoli Cheese Potato Soup)*, By: Penny Watts, January 9, 2017
Cheesy Vegetable Stew, By: Iris Fagan Barton
Chicken & Black Bean Soup with Jamaican Spice*, By: Kathleen Valentine
Chicken & Biscuits*, By: Heather Helsley Paris, January 3, 2015
Chicken & Biscuits*, By: Nikki Benscoter
Chicken & Dumplings*, (Refrigerated Biscuit Dough), By: Aurelia Dougan McCollom, October 2, 2019
Chicken & Dumplings*, By: Brandi Tatarchuk, January 25, 2018
Chicken & Dumplings*, By: Lisa Jones Bogenschutz, December 2, 2017
Chicken & Dumplings*, By: Jeff Oswald, October 23, 2017
Chicken & Dumplings*, By: Jeff Oswald, September 10, 2017
Chicken & Dumplings*, By: Tammy Ullrich, August 24, 2016
Chicken & Dumplings*, By: Jenn Mueller Venerable, December 13, 2015
Chicken & Dumplings*, By: Tammy Ullrich, November 10, 2015
Chicken & Dumplings, By: Colleen Rawson – Photo By: Penny Hand, October 16, 2015
Chicken & Dumplings*, By: Sandra Wicker Rolf, November 16, 2014
Chicken & Dumplings*, By: Patricia Boyle, October 14, 2015
Chicken & Dumplings*, By: Robin Woods, September 6, 2014
Chicken & Dumplings*, By: Jennifer Kellogg
Chicken & Dumplings*, (Refrigerated Biscuit Dough), By: Cindy Halverson Brewer
Chicken & Dumplings, By: Kathleen Sanden
Chicken & Dumplings*, (Bisquick), By: Tina Nordhavn-Allman, May 14, 2014
Chicken & Dumplings*, By: Jenn Mueller Venerable, October 28, 2014
Chicken & Dumplings*, - (Adapted from King Arthur Flour), By: Terri Bionda Jacobs
Chicken & Dumplings*, By: Anne Wood Conrad, May 15, 2014
Chicken & Dumplings, Minus the Dumplings*, By: Vic Meixell, January 17, 2017
Chicken & Dumplings Soup; Made Easy*, By: Betty Link Jordan, October 8, 2014
Chicken & Kluski Noodles, By: Kevin Gibson, August 19, 2014
Chicken & Noodles*, By: Beverly Roberge, April 6, 2016
Chicken & Noodles*, By: Vicki Snyder Catlin, April 3, 2015
Chicken & Noodles*, By: Beth Pund, February 2, 2015
Chicken & Noodles*, By: Cheryl Bailey Francis, November 4, 2014
Chicken & Noodles*, By: LaSonn Young Robinson
Chicken & Noodles*, By: Aurelia Dougan McCollom
Chicken & Noodles*, By: Amanda Harris
Chicken & Noodles, By: Amanda Sergent Hillman
Chicken & Sausage Gumbo*, By: Brandi Tatarchuk
Chicken & White Bean French Soup*, By: Denise Blasius, October 10, 2018
Chicken & Wild Rice Soup*, By: Connie Eastman Lewis, October 23, 2015
Chicken Bacon Wild Rice Soup*, By: Cheryl Bailey Francis
Chicken-Based Whatchagot Stew, By: Gael O'Brien
Chicken, Beans & Vegetable Soup*, By: Allana Alla Sverbil, July 27, 2015
Chicken Chili*, By: Dolly Schwartz, April 10, 2016
Chicken Chili*, By: Beth Stern
Chicken Chili*, Cathy Giovanine
Chicken Chili-Taco Soup (Slow Cook)*, By: Allana Alla Sverbil, March 15, 2015
Chicken Chili Taco Soup 2*, By: Allana Alla Robinson, April 22, 2016
Chicken Cordon Bleu Soup*, By: Cheryl Bailey Francis, November 14, 2014
Chicken-Corn Chowdah with Pasta*, By: Kathleen Valentine, October 12, 2014
Chicken Curry Stew*, By: Tamyra RiselikethePhoenix Murphy
Chicken Enchilada Soup
Chicken Enchilada Soup*, By: Cindy Transou, October 29, 2015
Chicken Enchilada Soup, By: Carrie Hill Delano Bacon
Chicken Enchilada Soup - Slow Cook*, By: Allana Alla Robinson, February 18, 2017
Chicken Gnocchi Soup*, By: Penny Watts, August 17, 2015
Chicken Lemon Soup with Orzo Pasta*, By: Amy McLaurin Mayo
Chicken Nicoise Stew*, By: Mark Cobb, November 13, 2014
Chicken Noodle Soup*, By: Julie Taylor, November 22, 2016
Chicken Noodle Soup*, By: George Johnson, August 1, 2016
Chicken Noodle Soup*, By: Liz DeVigili, January 15, 2016
Chicken Noodle Soup*, By: Kyle Parker Metzger, December 7, 2015
Chicken Noodle Soup*, By: Sue Hagerty, September 1, 2015
Chicken Noodle Soup*, By: Barry Asch, August 4, 2015
Chicken Noodle Soup*, By: Marsha Whitaker, December 16, 2014
Chicken Noodle Soup*, By: Pam Keirstead McLaughlin
Chicken Noodle Soup – Easy*, By: Cindy Transou, December 11, 2018
Chicken Noodle Soup - Stroud’s Restaurant, Kansas City Star, By: Aurelia Dougan McCollom
Chicken Noodle Stoup - A Cross Between A Stew and A Soup!, By: Tammy Mullin Marsh
Chicken or Vegetable Sauce, By: Allana Alla Robinson, January 29, 2018
Chicken Papaya Malunggay*, By: June Andrews Asing, July 27, 2016
Chicken Potato Cheddar Soup, By: Sue Karasek Nottmeier
Chicken Pot Pie Soup*, By: Richea Olson, February 7, 2016
Chicken Pot Pie Soup*, By: Connie Eastman Lewis, September 29, 2015
Chicken, Sausage & Cabbage Mix-Up*, By: Gerry Chiasson, October 28, 2016
Chicken, Sausage & Shrimp Gumbo*, By: Tina Nordhavn-Allman - Ninja Recipe Book
Chicken, Sausage, & White Bean Chili (DEEEEEELISH), By: Veronica Santos Johnson
Chicken Soup, Homemade*, By: Donna Tomasetti-Kaupp, October 31, 2014
Chicken Soup with Matzoh Balls*, By: Maureen Weissbach
Chicken Soup with Vegetables*, By: Arlene Babiskin Gordon, November 14, 2014
Chicken Stew*, By: Novella Sterling Smith, Compliments of Cooking It YOUR Way!, July 29, 2014
Chicken Stew*, By: Sandra Treadway, March 15, 2015
Chicken Stew*, By: Karen Weilbaecher
Chicken Taco Soup*, By: Brandi Tatarchuk, August 14, 2019
Chicken Tortellini Soup*, By: Carol F. Neuman, March 13, 2016
Chicken Tortilla Soup, By: Cindy Transou, January 3, 2018
Chicken Tortilla Soup*, By: Allana Alla Robinson, October 10, 2016
Chicken Tortilla Soup, By: Aurelia Dougan McCollom
Chicken Tortilla Soup, By: Barb Ruiz Rizzio-Meyer
Chicken Tortilla Soup, – Ninja Recipe Book
Chicken Tortilla Soup*, By: Deborah Greiner Pugh, November 14, 2014
Chicken Tortilla Soup – A Combination of Recipes*, By: Aurelia Dougan McCollom, September 25, 2019
Chicken Tortilla Soup (Trisha Yearwood)*, Photo By: Jackie Austin Carty, February 19, 2017
Chicken Vegetable Soup*, By: Brandi Tatarchuk, February 18, 2021
Chicken Veggie Cabbage Soup*, By: Karen Johansen, September 8, 2014
Chicken Veggie Soup*, By: Anne Wood Conrad, July 29, 2014
Chicken Veggie Soup*, By: Karen Strahl Malone, September 6, 2014
Chicken Wild Rice Soup*, By: Bonnie Smith, January 13, 2015
Chicken Wild Rice Soup, By: Carol DeLong, September 6, 2014
Chicken "Zoodle" Soup*, By: Diane DeBros Donahue, January 6, 2017
Cabbage & Tomato Soup*, By: Gail Wainwright, January 19, 2015
Cabbage & tomato for Toms lunches this week....I'm not a big cabbage fan but he loves it...he's got a smile on...
Ingredients:
14 oz bag of coleslaw mix (white/purple/carrots)
1 small onion
Large tin of diced tomatoes
1 tsp minced garlic
Dash paprika
1 tsp thyme
1 tsp oregano
Add salt, pepper
Veggie broth liquid cube
Box low salt beef broth
Dash soy sauce
Dash Worcestershire sauce
Directions:
Turn your Ninja to Sloe Cook Low for 6 hours.
Put in containers....TADA...
****
Cabbage Soup, By: Cathy Schultz April 29, 2017
Ingredients:
1 small head cabbage - about 2 lbs.
3 cans chicken or vegetable broth – (chicken low sodium was used)
1 can Ro*Tel style tomatoes
1 can no salt added diced tomatoes
1 lb. carrots, chopped
Directions:
Chop the cabbage into chunks. Place all the ingredients into your Ninja. Turn to Stove Top High and bring to a boil. Turn to Slow Cook High for about 1 hour, or until all is tender but not mushy.
There is a little heat from the Ro*Tel, but just enough to give the soup a slight kick.
****
Cabbage Soup, By: Cathy Schultz, April 28, 2015
Ingredients:
3 carrots
2 onions
1 qt. vegetable broth
1 can diced tomatoes
cauliflower
broccoli
2 lbs cabbage
2 Tbs. minced garlic
2 Tbs. butter
1-2 Tbs. Italian seasoning
2 tsp vegetable seasoning mix
a couple packs of Pizza Hut chili flakes, optional for zest
Directions:
Add all ingredients and Slow Cook Low for 4½ hours.
****
Cabbage Soup, By: Gael O'Brien
Ingredients:
2 cups potatoes, cubed and peeled
4 cups cabbage, shredded it fine
1 carrot, shredded it fine
1 large onion, chopped
2 teaspoons caraway seeds, crushed (optional)
1¼ lb Polish sausage, cooked, halved lengthwise and cut into ½ inch slices
4 cups fat free chicken broth or you can just use water
black pepper and salt to taste
Directions:
Place potatoes, cabbage, carrot, onion, caraway seeds, sausage, pepper and salt in crock pot. Pour broth over all. Cover, cook on low for 10 - 12 hours or high for 5-6 hours.
****
Cabbage Soup with Hamburger*, By: Sherry Malandruccolo, January 10, 2017
Ingredients:
2-3 pounds hamburger
1 head of cabbage, chopped
2 cups celery, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
5-6 cups beef broth
2 (14 oz) can basil, oregano, garlic diced tomatoes
2 teaspoon oregano
2 teaspoon basil
½ teaspoon red pepper flakes (optional)
Black pepper, to taste
Salt, to taste
Directions:
Turn the Ninja to Stove Top High. Brown the ground beef. Drain any excess grease. Add remaining ingredients.
Turn the Ninja to Slow Cook Low. Place the lid. Cook for 6-8 hours.
****
Cajun Vegetable Soup, By: Patricia Crawford, January 25, 2016
Ingredients:
1- 30 oz carton of Swanson Louisiana cajun broth
1 lb ham - (I used sliced ham that was thicker than lunch meat)
1- 28 oz canned diced tomatoes
1- 15 oz can pinto beans drained
Pepper, to taste
1- 16 oz package of soup vegetables (green beans, potatoes, celery, carrots, okra, peas, Lima beans & corn. (It is actually labeled soup mix), or a bag of the vegetables of your choice.
Directions:
Add the ingredients to the Ninja pot. Cover and turn to Slow Cook Low for 6 or Stove Top High for 3 hours.
****
Caldo de Albondigas – (Mexican Meatball Soup)*, By: Moni Alejo, November 15, 2015
Two part process - first part meatballs
Ingredients:
1 lb ground beef
½ diced onion
4 cloves minced garlic
1 carrot diced
1 small handful cilantro, finely chopped
½ cup uncooked rice
1 egg
salt and pepper
Directions:
Combine above the ingredients and form into equal size meatballs. Turn your Ninja to Stove Top High. Brown the meatballs in batches, as not to overcrowd, (or bake at 400°in your oven for about 25 minutes and remove from grease.) (Some people just throw the raw meatball into the soup to cook which you can do, but I find that makes the soup too greasy.)
Second part – soup
Ingredients:
5 cups chicken stock
½ cup onion, chopped
1 tsp oregano
1 small can of tomato sauce
1 Tbs. of Knorr chicken bouillon
carrots, celery and potatoes – enough for your family - (¾lb baby carrots, 4 big potatoes, chopped and 4 celery stalks were used in this recipe)
Directions:
Add the soup ingredients to your Ninja pot. Add the cooked meatballs. Fill the pot with water.
Turn to Slow Cook Low and cook for 7 hours. When done, add ½ cup chopped cilantro. Taste. Add salt if needed. Serve with saltines or corn tortillas. Add a squeeze some lime in your bowl.
****
Caldo de Pollo – (Chicken Soup)*, By: Monica Alejo, December 30, 2014
Ingredients:
6 chicken thighs (you can add drumsticks or breasts or leg quarters whatever cut of chicken just not boneless chicken because that gives the broth flavor)
5 cut up potatoes
½ onion, chopped
3 garlic cloves
1 zucchini, chopped
6 carrots (or ½ bag of mini carrots)
¼ head green cabbage
celery or some corn on the cob quarters, optional
lemon juice, garnish
Directions:
Add all ingredients to the Ninja pot and fill with water. Add salt and pepper to taste and a sprinkle of oregano. Turn to Slow Cook Low for 7 hours or Slow cook High for 4 hours. Then once you serve yourself a bowl squeeze some lemon juice in it. Eat with saltines, Ritz crackers or the classic way ... a rolled up warmed corn tortilla lol
****
Calico Beans, By: Angie Creighton, October 27, 2015
I made my Great Aunt Bernice's Calico Beans for a party today. Used the Warm setting for the first time. It worked perfectly! The beans stayed hot, but never burned or dried out. They were in the pot from 10am to 5pm and even at the end, when the pot was pretty empty, they were still great! Super happy with my Ninja today!
My friends like it because it's warm and cozy, but not spicy like chili. It also doesn't make you as gassy as beans normally do. My grandma used to say that was because of the vinegar, but I can't swear that's true.
Here's the recipe from my grandma:
Ingredients:
1 lb bacon - cooked and chopped
1 lb ground beef - cooked
1 cup chopped onion
2 tsp vinegar
1 tsp salt
1 tsp dry mustard
¾ cup brown sugar
½ cup ketchup
2 or 3 lb can pork and beans
1 lb can kidney beans (not drained)
1 lb can butter beans (drained)
1 lb can lima beans (not drained) - * white cannellini beans were used in place of lima beans
Directions:
Add all of the ingredients to your Ninja. Turn to Slow Cook Low for 2-3 hours or until heated through. Turn to the Buffet/Warm setting to hold.
****
California Medley Meatball Soup, By: Mich'l Nicholson, February 25, 2015
Ingredients:
2- 32 oz boxes of beef stock
1-2 lbs frozen meatballs
16 oz bag California medley (carrots/cauliflower/broccoli
12 package egg noodles
Directions:
Turn Ninja on Stove Top High and add beef stock, meatballs and vegetables. After about 30 minutes add noodles and cooked another 15 minutes.
It came out so good and tasty.
**Alternate recipe ingredients - Throw Together Meatball Soup: 2 boxes of beef stock, a bag of frozen veggies, frozen meatballs, cubed potatoes and noodles. Same instructions.
****
Canadian Leftover Beef Stew*, By: Brendan F, October 24, 2014
Ingredients:
2 lbs beef cubes
Fist full of Montreal steak spice
4 pinches of pepper (black) and 1 pinch of salt
Worcestershire Sauce (maybe 5 shakes)
Small handful of flour
4 cloves garlic chopped
2 onions cut in quarters
Almost 2 cups of baby carrots
1 stalk of celery - chopped
4 small potatoes - quartered
2 bay leaves
½ can of Guinness
1½ cups beef broth
1½ cups of frozen peas
Directions:
Cut the beef up smaller and season with Montreal steak spice, salt, pepper and your favorite seasonings. Add a light flour coat to the beef before you add to the Ninja. Brown on Stove Top High; (took about 15 minutes).
Add the vegetables. Add the beef broth if you have it. Open a beer and pour half into the Ninja. Drink the rest of the beer while you come back to stir. Switch the Ninja to Slow Cook Low and cook for 6-8 hours.
After a few hours, the smell will drive you crazy. Just taste tested the broth with slices of bread. Easiest meal ever. Once it tastes right, add some peas and cook for one more hour. Remove bay leaves before serving.
Feed two very well with leftovers for freezer.
****
Cheater Dinner*, By: Corliss Buchheit, March 23, 2016
This is my “cheater dinner”. I took a prepackaged dried soup mix (pasta fagioli), and added a few things to make it tastier. I chopped and sautéed celery, onions, green peppers, and sage flavored pork sausage meat. I followed the soup mix directions and added ten cups of chicken broth, my extras, and cooked (Stove Top High for 55 minutes, or until the dried beans are tender). When the dried beans were almost tender, I reduced the heat to Stove Top Low/Medium. I also added extra liquid when it looked like the liquid level was getting too low. When it was almost done I decided to chop and add a few pieces of leftover corned beef brisket. Then I added a few pot stickers to the pot. I served it with a side of tuna salad sandwiches, which my kids love. Well, I thought I went too far with adding so much to this soup mix. Boy, was I wrong! That soup/stew was absolutely delicious.
****
Cheese & Broccoli Sauce Topped Baked Potato*, By: Bonnie Smith, September 19, 2017
I steamed the broccoli in the Ninja while I was chopping the onions and peppers. I finished the broccoli-cheese topping in the Ninja. While the broccoli-cheese topping was cooking, I did the steak in my other Ninja. It was delicious.
(All Measurements are Approximate!)
Ingredients:
2 teaspoons butter
½ cup diced onion
½ cup red bell pepper
2 teaspoons flour
1 cup skim milk
3 cups broccoli florets, blanched
4 ounces sharp cheddar cheese, shredded (I used Velveeta to use it up)
3 baked potatoes
Directions:
Turn the Ninja to Stove Top High. Melt the butter. Add onion and pepper. Sauté until tender crisp or soft. Sprinkle flour over vegetables and stir quickly to coat. Cook for 1 minute. Reduce heat to Stove Top Low and slowly add milk. Cook until mixture thickens slightly. Stir in broccoli and cheese. Stir until cheese is melted.
To serve:
Cut potato in half and make several cuts to form a diamond pattern. Push sides up and spoon vegetable-cheese mixture over top. Serve and enjoy!!
****
Cheese Soup (with Chicken)*, By: Danika Polo, February 13, 2015
Ingredients:
3 carrots, chopped
3 stalks celery, chopped
3 green onions, chopped
3 tablespoons butter
Finely chop (or shred) and sauté
3 cups chicken broth
Add broth & simmer 30 minutes
3 cans Campbell’s Potato Soup
1 cup milk
1 cup sour cream
1 jar cheese dip
Directions:
Stir until blended & heat to desired temperature
I sautéed the chicken first in the butter on Stove Top High. Remove & cook the veggies in butter/chicken juices. Finely chop chicken and add at the end.
The soup should simmer for a while & since it is thick it may need turned down to avoid burning, the original recipe called for approx 16 oz of old English cheese, but since that is expensive I used the generic version of cheese whiz in a jar. My husband cannot tell the difference, I'm tempted to try Velveeta, I think it would be creamier. Slow Cook Low is an option.
**Added comment by: Aurelia Dougan McCollom – Tostitos also has Queso cheese dips in a jar that might give it a little heat.
****
Cheeseburger Soup*, By: Cynthia Dobbs, October 30, 2015
Ingredients:
1 lb ground beef
¾ cup onion, chopped
¾ cup carrots, diced
¾ cup celery, diced
1 tsp. dried parsley flakes
4 Tbs. butter, divided
5½ cups chicken broth
4 cups potatoes, peeled & diced
¼ cup flour
16 oz. of Velveeta cheese, cubed
1½ cups milk
1 cup half and half
¾ tsp. salt
½ tsp. black pepper
¼ cup sour cream
Directions:
Turn your Ninja to Stove top High. Brown the ground beef. Remove from the pot. Remove the grease by wiping it from the pot. Add 1 Tbs. of butter. Add the onion, carrots, celery and parsley flakes. Sauté until tender.
Add the broth, potatoes and beef. Bring to a boil. Turn to Stove Top Low, cover and simmer 10 to 12 minutes or until potatoes are tender.
In a small skillet melt rest of butter, 3 Tbs., and add flour, (I did this on my regular stovetop. Cook a couple minutes or till bubbly. (You could also use your microwave, by using a micro safe bowl and whisking flour into melted butter. Aurelia)
Add to the soup and bring to a boil using Stove Top High. Cook and stir for a couple of minutes. Reduce to Stove Top Low.
Stir in cubed cheese, milk and half and half, salt and pepper. Cook and stir until cheese melts. Then stir in the sour cream. Turn it to the Buffet/ Warm setting until ready to eat.
****
Cheesy Ham & Potato Chowder*, By: Tina LeGrand, October 8, 2015
Ingredients:
10 strips of bacon, diced
1 large onion, diced
3 Tbs. flour
3 cups milk
1½ cups water
2½ cups cubed potatoes
1 can corn, drained
1 cup carrots, diced
2 tsp chicken bouillon granules (I used 2 cubes)
2 cups cubed ham (sometimes I only use 1 cup)
pepper to taste
3 cups shredded cheddar (I use 2 cups)
Directions:
On Stove Top High, cook bacon until crisp. Remove bacon and place on paper towels. Saute onions and carrots in drippings until tender. Stir in flour until blended. Gradually add milk and water; bring to a boil; cook & stir for 2 minutes or until thickened. Add potatoes, corn, bouillon, and pepper. Reduce heat to Stove Top Low/Medium, and simmer uncovered for 20 minutes or until potatoes are tender. Add cheese and ham and stir until melted. Turn Ninja off and stir in chopped bacon.
****
Cheesy Hash Brown Crock Pot Soup*, By: Tia Hall, January 13, 2016
Ingredients:
1 bag (30oz) frozen hash browns
1 bag (30oz) frozen diced potatoes
4 cups chicken broth
2 cans cream of mushroom soup
2- 8 oz packages cream cheese
black pepper, to taste
crispy cooked bacon, crumbled - garnish
green onion, chopped - garnish
cheddar cheese, shredded - garnish
Directions:
Combine all ingredients in the Ninja on Slow Cook Low for 6 hours.
Garnish with bacon, green onion, and cheddar cheese.
****
Cheesy Tortilla Soup, By: Janis Rightmyer, October 17, 2014 – From Taste of Home
Ingredients:
1 envelope chicken fajita seasoning mix
1 pound boneless skinless chicken breast, cubed
2 Tbs. canola oil
½ cup chopped onion
¼ cup butter, cubed
1/3 cup flour
2– 14.5 oz cans of chicken broth
1/3 cup diced tomatoes with chilies
1 cup cubed Velveeta cheese
1½ cups shredded Monterey Jack cheese (6oz), divided
1½ cups Half & Half
½ cup shredded Cheddar cheese
Guacamole, tortilla chips & sour cream, (optional)
Directions
1. Prepare fajita mix according to package directions; add chicken and marinate as directed. Turn your Ninja to Stove Top High and cook chicken until no longer pink. Remove
2. Sauté onion in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the tomatoes, process cheese and 1 cup Monterey Jack; cook and stir until cheese is melted.
3. Stir in cream and reserved chicken. Heat thoroughly, adjusting temperature as not to boil. Sprinkle with cheddar and remaining Monterey Jack cheese; top with guacamole, sour cream and chips. Yield: 8 servings (2 quarts).
****
Cheesy Vegetable Chowder – (AKA Broccoli Cheese Potato Soup)*, By: Penny Watts, January 9, 2017
Ingredients:
5½ Tbs. butter, divided
1 1/3 cups chopped carrots (about 3)
1 cup chopped celery (2 stalks)
1 cup chopped yellow onion (1 small)
2 cloves garlic, minced
3 cups low-sodium chicken broth
3½ cups peeled and cubed russet potatoes, cut ½-inch to ¾-inch thick (2 large)
3 cups chopped broccoli florets (from about 2 heads)
¼ tsp dried thyme
Salt and freshly ground black pepper, to taste
6 Tbs. all-purpose flour
3 cups milk (preferably 1% or 2%)
½ cup heavy cream
2 cups shredded sharp cheddar cheese (8 oz)
1/3 cup finely shredded parmesan cheese (1 oz)
Directions:
Turn the Ninja to Stove top High. Melt 1½ Tbs. of the butter in the pot.
Add carrots, celery and onion and saute 3-4 minutes.
Add garlic and saute 30 seconds longer.
Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste.
Turn to Stove Top Medium/High. Bring to a boil. Reduce heat to Stove Top Low/Medium, cover with the lid and cook 15 minutes.
Stir in broccoli and cook 5 minutes longer or until vegetables are tender.
Meanwhile, on your range top, melt the remaining 4 Tbs. butter in a medium saucepan over medium heat.
Stir in flour and cook, whisking constantly 1 minute.
While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).
Cook stirring constantly until mixture begins to gently boil and thicken, stir in heavy cream.
Remove from heat. When all of the vegetables are tender, pour into the soup and stir.
Turn the Ninja to the Buffet/Warm setting to hold. Stir in cheddar and parmesan cheese until melted. Serve warm.
Recipe source: Cooking Classy converted to cook in the Ninja.
****
Cheesy Vegetable Stew, By: Iris Fagan Barton
Hubby is stuck in Atlanta and can't get home so.....being that he doesn't like veggies, I took out frozen bags of broccoli, cauliflower, carrots, etc... I'll add a huge can of tomato juice and slow cook 8-10 hours. About an hour before it's ready, I'll add a box of mac and cheese. I had this many years ago and loved it and somehow remembered it. Served with warm bread, mmmmmm good!
****
Chicken & Black Bean Soup with Jamaican Spice*, By: Kathleen Valentine
The night before add 1 lb. dried black beans to 6 cup chicken stock with garlic, black pepper, coriander, chili powder, and smoked paprika. Set on Slow Cook Low for 8 hours.
Next day add 2 lbs. chicken thighs cut into bite-sized pieces, 1 large onion, chopped, 1 large sweet potato, peeled and chopped, and ½ cup chopped sun-dried red peppers plus 1 can of Ro-Tel tomatoes (dice tomatoes with green chilies). I also added more smoked paprika.
Cook on Slow Cook High for 4 hours. It is spicy but delicious.
****
Chicken & Biscuits*, By: Heather Helsley Paris, January 3, 2015
Ninja time! Chicken & Biscuits with carrots and potatoes.
Add following ingredients to the pot. Turn the Ninja to Oven setting of 350° on for 15minutes.
2-4 chicken breasts
2 cans cream of chicken soup
1 can carrots drained
6 or so red potatoes quarter
½ cup milk
To add biscuits..
Milk
Bisquick
After cooking everything for 15 minutes, mix bisquick and milk in a measuring cup thick (no measurements) just until thick. Spoon biscuits on top and cook for 30 more minutes more using the same oven setting, or until biscuits are done.
****
Chicken & Biscuits*, By: Nikki Benscoter
Ingredients:
3-4 chicken breasts
2 cans cream of chicken soup
1 can of chicken broth
Directions:
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Add the chicken, soup, and broth to Ninja and cook on Slow Cook Low for 8 hours or Slow cook High for 4 hours. When time is up, shred the chicken, and add back to the gravy. About 30 minutes before serving, place the torn biscuit dough in the Ninja. Cook until the dough is no longer raw in the center.
****
Chicken & Dumplings*, (Refrigerated Biscuit Dough), By: Aurelia Dougan McCollom, October 2, 2019
This recipe makes ½ pot, compared to Cindy Halverson’s full recipe.
Ingredients:
4 cans (4.5 oz.) chicken breast
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
low fat cream of chicken or celery soup, (suggested instead of cream of chicken soup)
1 onion, finely diced
1 cup chicken broth
Goya seasoning – to taste
salt & pepper to taste
1 Pillsbury Grands 8 count refrigerated biscuits, cut into quarters – I only used 5 biscuits and baked the remaining 3.
mashed potatoes – optional for serving
Directions:
Turn the Ninja to Stove Top High. Add the butter and onion. Sauté until soft. Add the chicken, soups, seasonings and broth.
Turn to Slow Cook Low and cover. Cook for 3-4 hours. With 30 minutes left in cooking, add the biscuits to the hot mixture and gently stir. Cook until the dough is no longer raw in the center. The 30 minutes should be plenty of time for cooking.
Serve over mashed potatoes.
****
Chicken & Dumplings*, By: Brandi Tatarchuk, January 25, 2018
Ingredients:
5-6 boneless/skinless
4 cups chicken broth
½ cup celery
carrots (your preference on amount)
salt & pepper, to taste
2 bay leaves
3 cups water (for chicken)
1 (10 oz.) can cream of chicken soup
¼ cup parsley
Dumplings:
1 cup flour
½ tsp. salt
½ - ¾ cup cold water
Directions:
Pour half chicken broth into the Ninja pot. Add 3 cups of water. Place the chicken, salt & pepper, bay leaves, celery and carrots in the pot. Turn to Sove Top High. Let come to a boil while you prepare the dumplings using flour and salt. (I used my Kitchenaid® mixer; using the dough hook. Adding cold water gradually until the hook picked up the dough and formed a ball). Roll out the dough onto floured surface and roll flat. Using pizza cutter, cut into 1½ inch cubes.
Check the chicken in the Ninja. Cut into bite size pieces. Stir in cream of chicken soup and remaining broth. Add the dumplings into the broth as it boils. Once all dumplings are added, turn to Stove Top Low for 30 minutes.
NOTE: Chicken may not be completely done when you add on dumplings but after the 30 minutes it will be all it will be finished cooking.
When cooking time is up, add salt and pepper to taste. Add the parsley.
(I also stirred in Cajun seasoning (to taste), when done as well. It’s a staple seasoning here in Texas). Enjoy!
****
Chicken & Dumplings*, By: Lisa Jones Bogenschutz, December 2, 2017
This is my own recipe that I️ use.
Ingredients:
4 chicken breasts
2 cans chicken broth
1 cup milk
2 cans of the small 10 count biscuits
Directions:
Place the chicken breasts, soup milk and seasonings of choice in your Ninja pot. Turn to Slow Cook High for 4 hours.
After 3 hours, remove the chicken and shred. Return to the pot. Pinch off the biscuits into small pieces. Add the biscuits in the last 45 minutes.
**Added comment by Aurelia Dougan McCollom – I will take my kitchen shears and cut each biscuit into fourths, then drop into the pot.)
****
Chicken & Dumplings*, By: Jeff Oswald, October 23, 2017
Ingredients:
4 boneless chicken breasts (or bone in thighs or even legs if that's all you have but you will need to de-bone the meat later)
10.75 oz. can cream of chicken soup
2 Tbs. butter
32 oz. container chicken broth
¼ tsp. parsley
¼ tsp. salt
¼ tsp. pepper
¼ tsp. natures seasoning
pinch of garlic
pinch of thyme
flour – for canned biscuit dough
Can of Grands Biscuits or you can substitute your own dumplings if you want to.
Directions:
Place the chicken breasts in the Ninja. Add the soup, 2 cups broth, spices and butter. Turn the Ninja to Slow Cook High for 4 hours, stirring occasionally. When cooked through, the chicken will pull apart easily. (Cook to an internal temperature of 145°.) If you choose, you can leave the chicken in pieces.
Pull the biscuit dough apart into small pieces. Roll in the flour. Bring the Ninja back up to cook on Stove Top Medium/High. When beginning to bubble, reduce to Stove Top Low. Add the biscuits and cook for about 20 minutes. If it begins to thicken and you would like it thinner, add some of the left over broth to thin it out. After cooking for 20 minutes, turn the Ninja to Slow Cook Low for 1 to 1 hour and 30 minutes. Cover. Stir occasionally.
Enjoy!
If you decide to make your own dumplings here is that recipe:
Ingredients:
2 cups flour
1 Tbs. baking powder
½ tsp. salt
2 Tbs. butter, cubed (keep cold)
1 cup milk
Directions:
Cut the butter into the flour. Mix in the salt and baking powder. Stir in the milk and mix. (You will need to use your hands to knead the dough and add in extra flour if it's too moist.) Lightly flour your board when it's ready roll out. Roll the dough in manageable sections to about ¼” thickness. Using a pizza cutter, cut out the dough pieces about 1" square (approximately or bigger if you like; but smaller is definitely better.)
Then add in at the last step cooking on medium for 20 minutes. If it begins to thicken and you would like it thinner, add some of the left over broth to thin it out. After cooking for 20 minutes, turn the Ninja to Slow Cook Low for 1 to 1 hour and 30 minutes. Cover. Stir occasionally.
Enjoy!
****
Chicken & Dumplings*, By: Jeff Oswald, September 10, 2017
I made this today using a similar recipe found from Pinterest but I added in the alternate directions for homemade dumplings; if you so choose. Actual cook time was 6 total hours. Prep time between the homemade dumplings and starter was 30 minutes. It would be much less using pre-made dough.
Ingredients:
4 boneless chicken breasts (or bone in thighs or even legs if that's all you have but you will need to de-bone the meat later)
10.75 oz. can of cream of chicken soup
2 Tbs. butter
32 oz. container of chicken broth
¼ tsp. parsley
¼ tsp. salt
¼ tsp. pepper
¼ tsp. natures seasoning
A pinch of garlic
A pinch of thyme
1 Can Grands Biscuits - or you can substitute your own dumplings
Directions:
Place 4 breasts in the Ninja along with the soup, 2 cups of the broth, spices, and butter. Turn to Slow Cook High for 4 hours stirring occasionally. When cooked, the chicken will pull apart easily; or leave it whole if you prefer. If you use the biscuit dough open the container and pull the biscuits apart into small pieces. Roll in flour. Turn the Ninja to Stove Top Medium/Low for 20 minutes while adding the dough. It will thicken up. Use the excess to thin it down if necessary. After 20 minutes on Stove Top Medium/Low, turn it back to Slow Cook Low for 1½ hours. Replace the lid. Stir occasionally. When done, serve and enjoy.
If you decide to make your own dumplings here is a recipe:
Ingredients:
2 cups flour
1 Tbs. baking powder
½ tsp. salt
2 Tbs. butter, cubed (keep cold)
1 cup milk
Directions:
Cut the butter into the flour. Mix in the salt and baking powder. Stir in the milk and mix. You will need to use your hands to knead the dough. Add in extra flour if it's too moist. When it's ready, roll out the dough in manageable sections to about ¼” thickness. Using a pizza cutter, cut out the dough pieces about 1" square, (approximately or bigger if you like - but smaller is definitely better).
Using the last step of cooking on Stove Top Medium/Low for 20 minutes. Turn back to Slow Cook Low for 1½ until done. If it's too thick, stir in the extra broth to thin.
It was really very good and relatively easy to make I'm old school I believe in scratch made dough for things like this but it would turn out just as good with biscuit dough.
****
Chicken & Dumplings*, By: Tammy Ullrich, August 24, 2016
Ingredients:
4 chicken breasts
1 can cream of chicken soup
1 can cream of chicken soup with herbs
1 can cream of celery soup
2 cans chicken broth
2 tablespoons butter (optional)
8 oz. bag frozen peas and carrots
1 - 2 cans canned biscuits (add the last hour)
Directions:
Place chicken breasts in the Ninja pot. Season them with salt and pepper.
Mix the soups together and spread over the chicken.
Add butter, if desired. Add the peas and carrots. Pour the broth over all.
Turn the Ninja to Slow Cook Low for 6-7 hours.
Cut the biscuits into fourths, and drop into the mixture. Press them down into the pot to coat. Increase the temperature to Slow Cook High for 45 minutes - 1 hour, or until biscuits are cooked through.
****
Chicken & Dumplings*, By: Jenn Mueller Venerable, December 13, 2015
Chicken and dumplings turned out especially tasty tonight! I highly recommend the Better than Bouillon at Costco which is a substitute for chicken stock or bouillon.
Ingredients:
2 cups water plus 2 tsps. Better than Bouillon (dissolved in the boiling water)
2 cans cream of chicken soup
Most of a whole rotisserie chicken, cooked
½ onion, chopped
2 celery stalks, diced
8 oz pound baby carrots
Four large potatoes, peeled and cubed
poultry seasoning, dried parsley flakes, garlic powder, salt and pepper – to taste
Directions:
Add all of the ingredients to your Ninja. Turn to Slow Cook Low for 2.5 hours. After the cooking time, turn to Stove Top Medium/ High and add the dumplings.
The dumplings:
2 cups Bisquick
2/3 cup milk,
Mix until a soft dough forms. Drop by spoonfuls on boiling stew. Reduce the heat to Stove Top Low and cook uncovered for 10 minutes. Add your lid and cook another 10 minutes.
I stir dumplings in with sauce/stew before serving.
****
Chicken & Dumplings*, By: Tammy Ullrich, November 10, 2015
Ingredients:
9 boneless, skinless, chicken tenders cut into bite size pieces
2 cans cream of chicken with garlic and herbs soup
1(32 oz.) box chicken broth
Salt and pepper, to taste
Rubbed Sage (just sprinkle some in)
Dried Parsley flakes (just sprinkle some in)
2 cans buttermilk biscuits, cut biscuits in quarters
Directions:
Add chicken pieces to your Ninja. Add salt, pepper, soups, chicken broth, sage and parsley. Turn your Ninja to Slow Cook Low for 7-8 hours. Increase heat to Slow Cook High. Add the cut up biscuits and cook for 1 hour.
****
Chicken & Dumplings, By: Colleen Rawson – Photo By: Penny Hand, October 16, 2015
Ingredients:
1 whole chicken, cut up
Seasonings of choice – salt, pepper etc.
32 oz box chicken broth
water to cover
1 medium onion, sliced
1 tsp minced garlic
Mashed potatoes, optional
Bisquick
Paprika
Directions:
Add the chicken, seasonings, onion, broth and enough water to cover. Turn your Ninja to Stove Top High, until it comes to a full boil. Reduce to Stove Top Low and make sure it has a slow rolling boil to it. Cook about two hours. Remove the chicken. Pull off the meat and put chicken back in the broth. Make the Bisquick dumpling recipe on the box and put them in the Ninja. Cook as directed as on the box. When done, sprinkle with a little bit of paprika. Serve over mashed potatoes.
**Added comment - Chicken & Dumplings*, By: Penny Hand, October 16, 2015
I fixed them exactly as Colleen, but Slow Cook Low for 4 hours, after the initial boil. I did not add garlic. I added 1 small package of Reames Noodles around the dumplings the last 12 minutes on Stove Top High. Do not add the lid at this point. Add more water as needed during the end of cooking.
****
Chicken & Dumplings*, By: Sandra Wicker Rolf, November 16, 2014
Ingredients:
2 medium onions, finely diced
3 stalks celery, finely diced
butter
salt, pepper, to taste
poultry seasoning
3 carrots, diced
3 Yukon gold potatoes, diced
3 boneless skinless chicken breasts
5-6 cups water
3-4 chicken bouillon cubes
flour mixed with water to thicken
heavy cream (½ cup)
bisquick, butter, and milk
Directions:
Turn your Ninja to Stove Top Medium and sauté onions and celery in butter, salt, pepper, and a little poultry seasoning until tender. Add carrots and potatoes. Place chicken breasts on top. Add water and bouillon cubes. Switch setting to Slow Cook Low for about 6 hours. Shred chicken. Add in some flour mixed with water to thicken. Pour in heavy cream till it's the right color (½ cup). Mix bisquick, butter, and milk to biscuit consistency. Switch Ninja to Oven setting of 350°. Spoon biscuit mix on top. Cover and cook about 20 minutes. Not to gloat, but my hubby said it was restaurant quality.
****
Chicken & Dumplings*, By: Patricia Boyle, October 14, 2015
2 cups rotisserie chicken, cut up
2 cans low sodium chicken broth
1 stick butter
2 cans cream of chicken soup
pepper
onion powder, (a couple shakes)
1 celery stalk, cut fine
1 large carrot, cut fine
Cook this on Slow Cook Low 2 hours
2 cans Grands biscuits
Directions:
Add all ingredients to your Ninja, EXCEPT the biscuits. Turn your Ninja to Slow Cook Low for 2 hours. After time is up, turn to Slow Cook High. Quarter the biscuits. Add the biscuits to the Ninja and cook for 1 additional hour. It made for a real full Ninja and great smells in the house! I love this group!
****
Chicken & Dumplings*, By: Robin Woods, September 6, 2014
Chicken breasts
4 cups broth
1 stick butter
2 cans cream of chicken soup
Salt pepper
Minced onion
Dried parsley
Cook this on Slow Cook High 4 hours
2 cans Grands biscuits
Directions:
Add all ingredients to your Ninja, EXCEPT the biscuits. Turn your Ninja to Slow Cook High for 4 hours. Take chicken out and shred them into chunks. Return to Ninja. Flatten each biscuit in flour. Tear into approx 9 pieces. Add the biscuits to the Ninja and cook on Slow Cook High for 1 additional hour. Enjoy!
****
Chicken & Dumplings*, By: Jennifer Kellogg
Ingredients:
Roasted chicken, (or your preference on pieces)
2 cans cream of chicken
2 cans cream of mushroom
1 or 2 of chicken broth
1 bag cups of frozen veggies
2 cans of buttermilk biscuits
Directions:
So easy. I had roasted a chicken in the Ninja this weekend. So I threw leftovers of that (had a lot so this is a double recipe),soups and broth. Filled the empty cans with water. Add a bag of frozen veggies. Turn to Slow Cook Low for 8-10 hours. Cut the biscuits into quarters, and add them on top. Stir gently. Turn the Ninja to Slow Cook High for 1 hour.
****
Chicken & Dumplings*, (Refrigerated Biscuit Dough), By: Cindy Halverson Brewer
Ingredients:
4 skinless, boneless chicken breast, halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
low fat cream of chicken or celery soup, (suggested instead of cream of chicken soup)
1 onion, finely diced
water to cover
Chicken broth, (optional instead of water to cover)
Poultry seasoning, (optional)
carrots, celery and peas, (optional)
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Directions:
Place the chicken, butter, soup, vegetables and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook 4 hours on Slow Cook High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
**Added Comments** Tomi Freeman - I use this recipe all the time, it is amazing. I use broth instead of water and also use poultry seasoning on the chicken.
Rachael Kuffa - I use this recipe all the time too. I don't use the butter and I'll add homemade chicken stock instead of water. I also use a low fat cream of chicken or celery soup. And I add veggies like carrots, celery and peas.
****
Chicken & Dumplings*, (Bisquick), By: Tina Nordhavn-Allman, May 14, 2014
This is my own throw together recipe and it's delicious!
Ingredients:
chicken breast cut into about 1 inch pieces
potatoes, quartered, I use a small bag of mixed potatoes
4 or 5 large carrots, cut into 1 inch pieces
2 cans cream of chicken soup
1 can chicken stock
thyme
Bisquick and milk
Directions:
I am not really a measure type person, so this is kind of throw together. Add all ingredients, except Bisquick and milk to the Ninja. Stir and set on Slow Cook Low for 8 hours. About 45 minutes before serving, mix Bisquick and milk. I used about a cup and a half of Bisquick and just add milk until the mixture is sort of firm. Add the Bisquick on top, put on the lid and let it continue to cook on Slow Cook Low for about 45 minutes!
****
Chicken & Dumplings, By: Kathleen Sanden
Ingredients:
4 boneless skinless chicken breast with rib meat
3 cups water
1 cream of chicken soup
1 can chicken stock low sodium
3 sliced carrots
4 potatoes cubed
1 cup celery
2 onions quartered
Salt
Pepper
Poultry seasoning to taste
Bisquick
Directions:
Turn your Ninja on Stove top High until it boils then reduce to Stove Top Medium for 1½ hours. Remove chicken and cut into bite size pieces.
Return to broth and make the dumplings. I used Bisquick about two cups and added water until it was a dough. Using an ice cream scoop I dropped the biscuits (6) on top leaving space between them. Cook covered for ten minutes, then uncover and cook ten more.
Perfection.
****
Chicken & Dumplings*, By: Jenn Mueller Venerable, October 28, 2014
Adapted from blog Four Generations One Roof
Combine in Ninja:
1 box 32 oz chicken broth
1 stick butter, sliced
1 cup white cooking wine
Garlic powder sprinkled along top, few teaspoons worth
Add:
3 large chicken breasts, uncooked, cubed
2 medium yellow onions, coarsely chopped
3 large potatoes, peeled and cubed
Handful of mushrooms, sliced
Whisk together two regular cans cream of chicken with one cup water, pour over everything.
Slow Cook Low 5 hours.
Adjust to Slow Cook High for dumplings.
Make Bisquick dumplings according to box, spoon over top
Cook about 45 minutes longer.
Dumplings form a spongy top crust; break apart with large spoon and mix in with gravy goodness. Serve piping hot.
****
Chicken & Dumplings*, - (Adapted from King Arthur Flour), By: Terri Bionda Jacobs
Chicken and dumplings turned out great! I ended up baking the dumplings/biscuits, because I started dinner late and didn't have the extra 20 minutes to spare. I know they'll do fine as the recipe follows...
Dumplings
2¼ cups King Arthur Unbleached Self-Rising Flour
¼ cup (4 tablespoons) butter
2 tablespoons chopped fresh chives or parsley or 2 teaspoons dried; or 2 teaspoons herbes de Provence, all optional
¾ cup buttermilk or ½ cup plain yogurt thinned with ¼ cup milk
1 large egg
Filling
¼ cup (4 tablespoons) butter
½ cup King Arthur Unbleached All-Purpose Flour (not self-rising)
3 cups chicken broth
1 teaspoon dried thyme
1 bay leaf
salt and pepper to taste
¼ teaspoon Worcestershire sauce
4 cups diced cooked chicken (Can cook some on stovetop high if you don't have some cooked already; about 1-1½ lbs)
2½ cups frozen mixed vegetables, thawed and/or cooked
Servings-8-10
Prepare Dumplings:
Place the dumpling flour into a bowl. With a pastry cutter or knife, work in the dumpling butter until the mixture resembles coarse bread crumbs. Stir in the herbs, if using. Cover and refrigerate while you make the filling.
Turn to stovetop high. Melt filling butter.
Make the filling:
When butter is melted, whisk in the filling flour; cook for 1 minute.
Add the broth ½ cup at a time, whisking it into the flour and butter to prevent lumps. When all the broth has been added, season with the thyme, bay leaf, salt, pepper, and Worcestershire sauce. Simmer and thicken the sauce for 15 minutes, then stir in the chicken and vegetables.
Turn to Oven Setting 350° while you finish the dumplings.
Finish the dumplings:
Whisk the buttermilk and egg together and add to the dry dumpling mixture, stirring just until evenly moistened.
Scoop the dumpling batter onto the simmering filling, using a muffin scoop or ¼ cup measure. Leave some space between the dumplings; they'll almost double in size as they cook. Put the lid on, and bake for 20 minutes. (check for doneness, may need up to 10 minutes more.)
Scoop a dumpling and a portion of the filling onto each serving plate.
(Dumplings not pictured, but I can assure you they are really easy and tasty!)
****
Chicken & Dumplings*, By: Anne Wood Conrad, May 15, 2014
Made Chicken n Dumplings in Ninja. No real recipe, just cook chicken in chicken broth with celery and onions. When done, remove and discard celery and onion. Add whatever veggies you want, today I used some frozen peas and carrots, sprinkled in some dried parsley flakes. Boned chicken and returned to pot. On floured board, roll canned biscuits, cut to desired size (I use pizza cutter), drop in boiling broth, cover and cook until done. I used Slow Cook Low to cook chicken, Stove Top Medium to cook dumplings, Buffet to keep warm.
*A message was sent, but no response for times - Aurelia
****
Chicken & Dumplings, Minus the Dumplings*, By: Vic Meixell, January 17, 2017
This is a version of Cindy Halverson Brewer's recipe.
Ingredients:
10 boneless, skinless chicken thighs
rotisserie chicken seasoning
1 onion, chopped
2 Tbs. butter
2- 15 oz cans no salt added chicken broth
1 package frozen corn & peas
1 medium turnip, chopped
1 can healthy request cream of chicken
1 can healthy request cream of celery soup
½ tsp xanthum gum, for a thickener
Directions:
Turn the Ninja to Stove Top High. Lightly saute the onions in the butter. Stir the soups together to make it easier to pour and mix. To the pot, add the chicken, seasonings, broths, soups, and turnip. Stir. Turn the Ninja to Slow Cook High for 4 hours. After the cooking time, add the corn and peas. Reduce to Slow Cook Low for 30-45 minutes. Thicken if desired. My 10 year old daughter and I loved it. Definitely a keeper.
****
Chicken & Dumplings Soup; Made Easy*, By: Betty Link Jordan, October 8, 2014
I made the Chicken and Dumpling Soup in the new file for the 4 in 1. I sort of made it "easy" using canned chicken breast meat, frozen peas and carrots, and the chicken broth but I did sauté the onion and celery in a dab of butter before I added everything else. I made my dumplings with Bisquick. They turned out perfectly - light and fluffy. Very good soup and I will definitely make it again soon.
Ingredients:
2- 13 oz cans chicken breast meat
2 quarts chicken stock
1 medium onion, diced
1 bag frozen peas and carrots
1 Tbs. butter
2 stalks celery, chopped
2 cups Bisquick
¾ cup milk
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon minced parsley
Directions:
1. Set pot to Stove Top High. Sauté the onion and celery in butter. Add stock, carrots & chicken. Cover with lid and cook 10-15 minutes.
2. Meanwhile, in a large bowl, use a fork to stir together the Bisquick, milk, salt, pepper, and parsley, and let rest 10 minutes.
3. Using two spoons, drop biscuits one at a time into the simmering liquid, cover, and cook 10 minutes. Serve immediately.
Serving Tip:
Try other mix-ins with your biscuits, such as fresh thyme, rosemary, or sage.
****
Chicken & Kluski Noodles, By: Kevin Gibson, August 19, 2014
Ingredients:
3 chicken breasts
1- 15 oz. can of chicken broth
salt, pepper, oregano (or whatever seasoning)
drizzle honey over everything
celery, carrots, (your preference on amounts)
1 package kluski noodles, (or your favorite brand)
Directions:
Season chicken and add to pot with the soup. Drizzle the honey over the top. Turn your Ninja to Slow Cook Low and cook for 4 hours. After 4 hours add cut up celery, carrots and kluski noodles. Cook 1½-2 hours longer while stirring often. Very good!
****
Chicken & Noodles*, By: Beverly Roberge, April 6, 2016
Ingredients:
6 bone in, skin on chicken thighs
1 medium onion, cut into chunks
1 green pepper, cut into chunks
1 red pepper, cut into chunks
1 envelope dry Italian seasoning mix
2 Tbs. oil, your choice
2 Tbs. tomato paste (I used the tube)
3 cups dry egg noodles
3 cloves garlic, minced
3 cups water
Salt& Pepper, to taste
Directions:
While preparing your ingredients, turn the Ninja to Stove Top High for 10 minutes. Salt & pepper the chicken. Add the oil to the pot and brown the chicken. When brown, remove from the pot and set aside. Remove most of the grease. Add the onions, peppers and garlic and cook a few minutes. Add the tomato paste. Stir and cook a little longer. Add the water and the envelope of dry Italian seasoning. Place the chicken thighs back into the pot and push down into the sauce. Turn the Ninja to Slow Cook Low and cook for 4 hrs.
Add the dry noodles. Turn to Stove Top Low and cook another 20 minutes, pushing the noodles down into the broth. Stir occasionally to keep from sticking.
****
Chicken & Noodles*, By: Vicki Snyder Catlin, April 3, 2015
First I slow cooked on low, 4 smaller chicken breasts in 2 cans of cream of chicken soup and 1 can chicken broth for about 4 hours (I use low fat/sodium and it's still good). Then shred up the chicken a little and added a bag of frozen mixed veggies and a 12 ounce bag of frozen egg noodles. Continue to Slow Cook Low until noodles are done. Mine take about an hour and a half. Add whatever spices etc. you like! This isn't quite the finished product yet but I had time now to type it out! Lol. After the noodles cook it's quite a bit thicker. I used Reames noodles.
*****
Chicken & Noodles*, By: Beth Pund, February 2, 2015
I used a rotisserie chicken from the grocery. Take all the meat off the bones. Put your chicken broth in Ninja add your noodles. I used Klusky brand. Also added some “Better Than Bouillon” to the broth. When it boils, add chicken. Last 10 minutes you can add a can of carrots, or vegetable of your choice. Add some parsley for color. Cook on Stove Top High until noodles are done. The ingredients amount depends on how many people you are feeding.
****
Chicken & Noodles*, By: Cheryl Bailey Francis, November 4, 2014
Chicken and Noodles over Garlicky Mashed Potatoes (from the Ninja cookbook). It was a 2 Ninja night! *notes* even when using frozen noodles, keep an eye on them. It took less than an hour for them to cook.
Ingredients:
3-4 boneless, skinless chicken breasts
2-10.75 cans of cream of chicken soup
½ cup of butter (sliced)
42 oz. of chicken broth
24 oz. package of frozen egg noodles.
Directions:
Combine chicken breasts, soup, butter, and chicken broth in your Ninja pot. Cover & cook on Slow Cook Low for 8 hours. An hour before serving, remove the chicken, shred it and return it to the Ninja.
Stir in the noodles, cover and cook another hour. If you are not using frozen noodles, I recommend keeping an eye on the noodles so they don't get over cooked & mushy. Once they are cooked to your desired consistency, you are ready to serve!
****
Chicken & Noodles*, By: LaSonn Young Robinson
I didn’t use a recipe per Se.
I cooked a whole chicken fryer overnight, (there wasn’t a cooking level mentioned, so since she did it all night, I’d use Slow Cook Low – Aurelia). Remove the chicken and shred it. Add it back in the stock, and add celery, carrots and seasonings. Simmer, and cook for about 20 minutes longer. Add the noodles and 20 minutes later, voila! Sorry so general but I just threw things in the pot. Literally!
****
Chicken & Noodles*, By: Aurelia Dougan McCollom
Ingredients:
1 Rotisserie chicken, shredded
1 16 oz. package Reames noodles
1 large can (26 oz) cream of chicken soup
1 container (30 oz) chicken broth
Salt & pepper to taste
Homemade mashed potatoes
Directions:
Combine all ingredients (except noodles & potatoes) and place in your Ninja. Slow Cook Low 4 hours.
Add your Reames Noodles and stir occasionally. Should take about another 30 minutes. Serve all over mashed potatoes.
****
Chicken & Noodles*, By: Amanda Harris
Ingredients:
4 boneless skinless chicken breasts
2 (10½ ounce) cans cream of chicken soup
2 (14½ ounce) cans chicken broth
1/2 cup butter
24 ounces frozen egg noodles
Directions:
Place everything but noodles in your Ninja. (cut the chicken up if you like but not too small). Cook on Slow Cook Low 5-6 hours.
Remove chicken and shred.
Return chicken to pot and add egg noodles. Cook 1 more hour. Check noodles and stir during the last hour.
You can add pepper for a little kick.
****
Chicken & Noodles, By: Amanda Sergent Hillman
Ingredients:
9 boneless chicken breast
2 cans of cream of chicken soup
1 box of chicken stock
1 stick butter
16 oz egg noodles
Directions:
Turn your Ninja to Slow Cook Low and add chicken breast, soup, chicken stock and 1 stick of butter. After 6 hours, shred chicken (didn't take much to shred, very tender). Add back into soup. Add egg noodles. You can also use the frozen egg noodles. Cook another 20 minutes. If you use the frozen egg noodles, cook 30 minutes after adding.
****
Chicken & Sausage Gumbo*, By: Brandi Tatarchuk
Ingredients:
8-9 chicken thighs – season as desired (I used garlic and onion powder, steak seasoning and allegro marinade, let rest for 30 minutes.)
Small jar roux (quicker than making your own but that can be done using 1:1 ratio flour & oil constant stirring til dark over medium heat)
1 link sausage (sliced)
(Below is the trinity- the next 6 ingredients; chop all before starting your meal)
Red bell pepper
2 banana peppers
1 jalapeño
1 large onion
3 stalks celery
1 bunch green onion
Seasonings: cayenne, tabasco, rosemary, garlic powder, salt, Tony’s Cajun Seasoning – to taste
Directions:
Turn the Ninja to Stove Top High. Heat 1-2 tablespoons of oil. Brown the seasoned chicken and sausage. Remove all when done and cube the chicken. Wipe the Ninja pot.
Sauté the trinity. Set aside. Bring 3.5 quarts of water to almost a boil using Stove Top High. Add the jar of roux and stir intil dissolved. A lot of stirring is involved!
(Have some wine, meditate, just get comfy - this may take 15-20 minutes.)
Once the roux is dissolved, add all the trinity and turn to STOVE TOP LOW for 1 hour. (The key here is to simmer slowly.)
After the hour, add cooked meat and seasonings to taste.
Normally I would simmer for a couple hours at this point. Since the pot was full, I decided to turn the Ninja to Slow Cook High for 4 hours.
Serve over rice or potato salad.
****
Chicken & White Bean French Soup*, By: Denise Blasius, October 10, 2018
Ingredients:
2 - 3 cups cubed cooked chicken
4 cups chicken stock or broth (low sodium or salt free)
1 cup white wine
2 cans of white beans drained (great northern, navy, cannellini - any combination)
1 cup sliced, chopped or shredded carrots
1 medium sweet onion diced or chopped
2 Tbs. parsley
1-2 tsp. Herbs de province
1 tsp. salt
1 tsp. black pepper
½-1 tsp. rosemary
Directions:
Combine in the Ninja pot. Turn to Slow Cook High and cook for 2 hours, or Slow Cook Low for 4 hours.
****
Chicken & Wild Rice Soup*, By: Connie Eastman Lewis, October 23, 2015
This is a very creamy and delicious soup.
Ingredients:
4½ cups of chicken broth
2 cups of water
1 cup shredded carrots
1 cup of diced celery
2 boneless skinless chicken breasts
4.3 oz. box of Rice A Roni Long Grain & Wild Rice
½ teaspoon of salt
½ teaspoon of pepper
½ cup flour
½ cup (1 stick) of butter
2 cups of Half & Half
Directions:
Add chicken broth, water, carrots, celery, chicken breasts and Rice A Roni to the Ninja. Turn to Slow Cook Low for 5-6 hours. After cooking take out the chicken breasts and shred them. Return them back to the pot. In a small bowl, add salt, pepper and flour. Melt the butter in a saucepan on the stove over medium heat. Once melted, add the flour mixture to the butter, 1 tablespoon at a time to make a roux. Then add the Half & Half to the roux slowly until it is all mixed and smooth. Add the cream mixture to the Ninja and cook for another 15 minutes.
****
Chicken Bacon Wild Rice Soup*, By: Cheryl Bailey Francis
Ingredients:
3 (10¾ oz) cans condensed chicken broth
2 cups water
½ cup uncooked wild rice, rinsed
½ cup finely chopped green onions
½ cup margarine or butter
¾ cup all-purpose flour
½ teaspoon salt
¼ teaspoon poultry seasoning
⅛ teaspoon pepper
2 cups half and half
1½ cup cubed or shredded cooked chicken or turkey
8 slices bacon, crisply cooked and crumbled
1 tablespoon chopped pimiento
2-3 tablespoons dry sherry, if desired
Directions:
It's a thicker soup & it's my favorite! I fried the bacon in the Ninja and drained when done. I put it on Stove Top High to bring to a boil. I only simmered (on low) for about 25 minutes, by that time, the rice was cooked. Once all the ingredients were added together, (I didn't add the dry sherry or pimiento), it started to thicken up right away...it is now on the Buffet setting until hubby gets home. I'll check on it off and on and stir, but it should be ok. I like to dip sourdough bread into this soup. Yummers!
Do not boil. The mixture will look thin, but the longer you heat the soup, the more the flavors merry and the more it will thicken. This soup is
best served after gently heating for an extended period of time (even a few hours) or the next day! For extra flavor, add more poultry seasoning and/or bacon.
****
Chicken-Based Whatchagot Stew, By: Gael O'Brien
Ok, this is gonna sound odd, but it worked. I made a chicken-based whatchagot stew, and I had some Clementine’s that were needing to be used. (I've also seen them called "halos" recently, teeny little oranges). I thought "hey, there's orange chicken...." so I peeled a handful, sectioned them and tossed them in.
I'm amazed how good they taste. The flavor was blunted, not so strong, after stewing on Slow Cook Low for 8 hours, but they provide a very tender burst of sweetness when you get one. **Added comments by Gael** - I had some chicken breasts that needed to be used or frozen, some bell peppers that needed used or frozen, some mushrooms that were a day or so from turning, so I chopped everything up, diced some potatoes and carrots, a can of corn, and tossed it all the Ninja with some chicken broth, a block of cream cheese, and a can of cream of mushroom soup. Topped it off with some salt, pepper, and dried minced onions (mostly for the smell when cooking), then saw the Clementine’s and threw them in too. The Ninja was literally filled to the brim, I'm gonna be eating this stuff for a week, lol.
But from now on, I'm adding those little Clementine’s to everything I make that's chicken based, just to see how it works.
****
Chicken, Beans & Vegetable Soup*, By: Allana Alla Sverbil, July 27, 2015
Ingredients:
2- 15.5 oz cans cannellini beans - liquid removed and rinsed
1 celery stalk - coarsely cut
1 lb carrots - skinned and coarsely cut
1 lb baby potatoes - keep skin and coarsely diced
1 large onion - coarsely diced
3-4 chicken breasts - cut into bite size pieces
2- 14.5 oz cans chicken broth
Salt & ground black pepper to taste
Prep:
Prep vegetables and cans as per notes above
Recipe:
Set Ninja to Slow Cook Low 7.5 hours and combine all ingredients.
Notes for next time:
Take skin off from baby potatoes. The potatoes come out amazing, but the skin falls off (as a texture freak, this is a problem).
****
Chicken Chili*, By: Dolly Schwartz, April 10, 2016
Ingredients:
2 boneless chicken breasts
1 can black beans rinsed
1 can kidney beans rinsed
1- 8 oz can tomato sauce
1- 10 oz can diced tomatoes with chilies, (Ro-Tel type)
1 green pepper
1 small onion
½ cup of salsa – (if desired)
Directions:
Sauté pepper and onion on Stove Top High for a few minutes.
Mix in all the ingredients and nestle chicken on top.
Turn the Ninja to Slow Cook High for 1 hour; then reduce to Slow Cook Low for 2 hours.
Shred the chicken. Turn the Ninja to Buffet/Warm. Add a little salsa if you need it "juicier". Add some spices if you like it hotter.
****
Chicken Chili*, By: Beth Stern
...made this recipe tonight...tasty!
Ingredients:
2 boneless chicken breasts, chopped
2 cans Ro-Tel tomatoes with green chilies, undrained
2 red peppers chopped
1 large onion chopped
1 "pepperpack" Mount Olive jalapeño slices, drained
1 lb. dry great northern beans, rinsed and picked over
½ Bud Light bottle of beer
2 packages French's Chili O mix
6-8 cups water added throughout cooking as beans soaked up water
Directions:
Add chicken, beans, Ro-Tel, peppers, onions, ½ bottle of beer, and enough water to cover mixture into Ninja. Bring to boil on Stove Top High for 10 minutes to soften beans. Turn Ninja to Slow Cook High for 3 hours 30 minutes. Add 2 packages Chili O during the last hour of cooking and stir in well. Serve with shredded cheddar or Mexican blend if you like.
****
Chicken Chili*, By: Cathy Giovanine
Ingredients:
1 lb ground chicken
1 can dark red kidney beans....drained
1 can cannellini beans...drained
1 large can diced tomatoes
1 15 oz can of diced tomatoes
1 can of chili ready tomato sauce
2 medium sweet onions, chopped
2 stalks of celery, chopped
1 green zucchini, peeled and chopped
1 yellow zucchini, peeled and chopped
1 small can of corn
Poultry seasoning to taste, I used about one tablespoon
Chili seasoning to taste....I used McCormick Chili-O....I think I used 2 tablespoons to start then added more later..
Directions:
Set Ninja to Stove Top High. Brown the chicken with the poultry seasoning.
Once the chicken is cooked add the onions cook for 5 minutes still using Stove Top High.
Next add the celery, and both kinds of zucchini. Cook for about 3 minutes.
Then add the remaining ingredients. Mix well and turn to Slow Cook Low and cook for 8 hours.
I tasted as it was cooking and decided to add more chili seasoning.
It came out really good; so good in fact I had 3 full bowls.
****
Chicken Chili-Taco Soup (Slow Cook)*, By: Allana Alla Sverbil, March 15, 2015
Ingredients:
1 medium or large white onion - diced
1 can of chili beans (16 ounces) - not drained
1 can of black beans (15 ounces) - not drained
1 can of whole kernel corn (15 ounces) - drained
1 can tomato sauce (8 ounces)
2 cans diced tomatoes with green chilies (10 ounces per can) - not drained
1 package of taco seasoning
3 jalapeño peppers (cut coarsely in circles with seeds in) --- can add more for more of a spicy flare
3 chicken breasts - boneless and skinned - cut in cubes
Shredded Mexican 4 cheese blend
2 slices of ripe avocado
½ lime for fresh lime juice
Prep:
1) Cut 3 chicken breasts into cubes
2) Dice medium/large onion
3) Coarsely cut 3 fresh jalapeño into circles - keep seeds in ----- can add more for more of a spicy flare
4) Open all cans (chili beans, black beans, whole kernel corn, tomato sauce, and diced tomatoes with green chilies) --- do not drain chili beans, black beans, diced tomatoes with green chilies --- drain fluid from whole kernel corn.
Directions:
1) Set Ninja to Slow Cook High for 4 hours and put onion, chili beans, black beans, tomato sauce, corn, jalapeño peppers, diced tomatoes with green chilies, and taco seasoning into ninja and mix them all together. Put chicken in and lightly stir it together, but make sure chicken is close to the top of the mixture.
2) After 4 hours pass, take the chicken out of the mixture and shred it (we used our Ninja shredder, but it will be soft enough to shred with a knife). **(I us 2 forks – Aurelia Dougan McCollom). Handle with caution as it will be hot. I would wait about 10-15 minutes prior to handling it!
3) Once chicken is shredded, put it back into the mixture in the Ninja and mix it all together then set Ninja to Slow Cook High for 1.5 hours.
Total cook time: 5.5 hours.
Serving:
I served mine with two slices of ripe avocado and fresh lime juice from ½ of a fresh lime. I also put shredded 4 cheese Mexican cheese blend on top of it. It gave it a nice balance between the hot and tangy.
My fiancé served his with the cheese blend and with jalapeño hot sauce (your favorite hot sauce of choice will do just as well). He is also obsessed with spice.
Another option is adding sour cream or tortilla chips on top (or both).
Edit:
I originally forgot to note this in the body of the post, but the way you serve can reduce the amount of heat from the spice that you taste in this particular recipe.
My fiancé and I are on opposite sides of the spectrum as far as spice is concerned (I like to taste a kick but nothing over the top and he is more/less the type that will go googoo gaga for ghost peppers). When it was ready, it was over the top spicy for my liking and just good for his liking. The basic creaminess in the ripe avocado and lime juice really hid the actual spice content for me very well - it tasted more tangy than spicy if that makes any sense.
****
Chicken Chili Taco Soup 2*, By: Allana Alla Robinson, April 22, 2016
*Original recipe is attached to this recipe. - Aurelia
We decided to go BIG on the spice for our twist on our favorite dish.
Branching off of this comment: "Added comment by Allana - The last handful of times, I have been using:
2 cans of chili beans (instead of 1), and resorted to not shredding the chicken and just leaving it in bite size pieces and using a
28 oz can of diced tomatoes with green chilis. (The remaining recipe was kept as is). We love this variation just as much as the original recipe!" We replaced fresh jalapenos with a
12 oz jar of jalapeño slices (we put in all the jalapeño slices and liquid) and we replaced tomato sauce with
28 oz can of crushed tomatoes.
If you love spice, this is a yummy twist!!
Justin didn't even have to add any spice to it!
Original Chicken Chili-Taco Soup (Slow Cook)*, By: Allana Alla Sverbil, March 15, 2015
Ingredients:
1 medium or large white onion - diced
1 can of chili beans (16 ounces) - not drained
1 can of black beans (15 ounces) - not drained
1 can of whole kernel corn (15 ounces) - drained
1 can tomato sauce (8 ounces)
2 cans diced tomatoes with green chilies (10 ounces per can) - not drained
1 package of taco seasoning
3 jalapeño peppers (cut coarsely in circles with seeds in) --- can add more for more of a spicy flare
3 chicken breasts - boneless and skinned - cut in cubes
Shredded Mexican 4 cheese blend
2 slices of ripe avocado
½ lime for fresh lime juice
Prep:
1) Cut 3 chicken breasts into cubes
2) Dice medium/large onion
3) Coarsely cut 3 fresh jalapeño into circles - keep seeds in ----- can add more for more of a spicy flare
4) Open all cans (chili beans, black beans, whole kernel corn, tomato sauce, and diced tomatoes with green chilies) --- do not drain chili beans, black beans, diced tomatoes with green chilies --- drain fluid from whole kernel corn.
Directions:
1) Set Ninja to Slow Cook High for 4 hours and put onion, chili beans, black beans, tomato sauce, corn, jalapeño peppers, diced tomatoes with green chilies, and taco seasoning into ninja and mix them all together. Put chicken in and lightly stir it together, but make sure chicken is close to the top of the mixture.
2) After 4 hours pass, take the chicken out of the mixture and shred it (we used our Ninja shredder, but it will be soft enough to shred with a knife). **(I us 2 forks – Aurelia Dougan McCollom). Handle with caution as it will be hot. I would wait about 10-15 minutes prior to handling it!
3) Once chicken is shredded, put it back into the mixture in the Ninja and mix it all together then set Ninja to Slow Cook High for 1.5 hours.
Total cook time: 5.5 hours.
Serving:
I served mine with two slices of ripe avocado and fresh lime juice from ½ of a fresh lime. I also put shredded 4 cheese Mexican cheese blend on top of it. It gave it a nice balance between the hot and tangy.
My fiancé served his with the cheese blend and with jalapeño hot sauce (your favorite hot sauce of choice will do just as well). He is also obsessed with spice.
Another option is adding sour cream or tortilla chips on top (or both).
Edit:
I originally forgot to note this in the body of the post, but the way you serve can reduce the amount of heat from the spice that you taste in this particular recipe.
My fiancé and I are on opposite sides of the spectrum as far as spice is concerned (I like to taste a kick but nothing over the top and he is more/less the type that will go googoo gaga for ghost peppers). When it was ready, it was over the top spicy for my liking and just good for his liking. The basic creaminess in the ripe avocado and lime juice really hid the actual spice content for me very well - it tasted more tangy than spicy if that makes any sense.
*Added comment by Allana - The last handful of times, I have been using 2 cans of chili beans (instead of 1), and resorted to not shredding the chicken and just leaving it in bite size pieces and using a 28 oz can of diced tomatoes with green chilis. (The remaining recipe was kept as is). We love this variation just as much as the original recipe!
****
Chicken Cordon Bleu Soup*, By: Cheryl Bailey Francis, November 14, 2014
Found this on Pinterest and it's what's for supper. Serve with sourdough bread *notes - I started out on Stove Top Medium. After I added the cream cheese, I switched to Stove Top High until the cream cheese melted and it started to boil. I turned the Ninja off, where it says take off heat. Add cheese on low.
Ingredients:
¼ cup butter
¼ cup flour
2½ cups half and half (half and half is a half cream, half milk mixture found next to the heavy cream)
2½ cups milk
1 Tablespoon chicken base, or two chicken bouillon cubes crushed
8 oz. cream cheese, softened
2½ cups chopped rotisserie chicken (cooked chicken breast will work)
½ cup cooked and chopped bacon
1 cup cubed ham
2 cups grated Swiss cheese
Directions:
Turn your Ninja to Stove Top Medium and melt butter and then add the flour to make a roux. Cook for about a minute. Add the half and half, milk and the chicken base. Heat for a few minutes and then add the cream cheese. While continuously stirring, bring to a boil on Stove Top High and add chicken, bacon, and ham. Turn off your Ninja and add Swiss cheese. Turn to Stove Top Low and stir until cheese is melted.
****
Chicken-Corn Chowdah with Pasta*, By: Kathleen Valentine, October 12, 2014
This turned out really good.
2 Tbs. olive oil
3-4 boneless, skinless chicken breasts
marjoram and chives
1 good-sized onion, chopped
4 cups chicken broth
1 lb. bag of frozen corn
1 can of mushrooms
white sauce with butter, flour and a can of evaporated milk
1 pound of good quality pasta, dry. (I used gemelli from a local specialty shop.) Salt and pepper to taste
Directions:
Add a little olive oil to the Ninja on Stove Top High. While it heats sprinkle 3-4 boneless, skinless chicken breasts with marjoram and chives. Brown in Ninja until golden then turn to Oven 350°F and let cook for 20 minutes.
Remove chicken and cut into bite sized pieces. Return to Ninja with chopped onion. I left the juices that had gathered in there and add chicken broth. Cover. Slow Cook High for an hour. Add frozen corn and mushrooms. Cover and let simmer while you make a white sauce with butter, flour and a can of evaporated milk. Add to pot along pasta. Cover and continue cooking on Slow Cook High for another half hour. Salt and pepper to taste.
It was a little thin when I first served it but seemed to thicken up a lot as it cooled. Delicious reheated.
****
Chicken Curry Stew*, By: Tamyra RiselikethePhoenix Murphy
Ingredients:
1-2 pounds of sliced chicken breast
2 tsp canola oil
1 large sweet onion
5 Tbs. minced garlic
2-3 potatoes diced
½ pound of peeled baby carrots
1 jar of curry paste
1 can of coconut milk
*prep everything that needs sliced and diced prior to beginning.
Directions:
Heat Ninja on Stove Top High and add 2 tsp canola oil. Let the oil get hot and add in the chopped onion and minced garlic. Stir constantly for 5 minutes. Then add in sliced chicken. Keep stirring for a couple of minutes. Let chicken cook until brown. Add in diced potatoes, baby carrots and half or whole jar of curry paste (depending on how many you are cooking for). Stir until the curry paste completely covers all the ingredients in the Ninja. Pour in ½ can of coconut milk. Then turn the Ninja on the Slow Cook High setting for 3 hours. You can place a towel between the lid and the base (handle to handle), to absorb a lot of moisture. After about an hour add remove the lid and add in a little more coconut milk. Place the lid back on top. After the remaining slow cook time expires turn off the Ninja and pour in the remainder of the coconut milk. Stir well and allow to sit for about 10 minutes to cool down a little.
*pair with rice of your choice. I paired with coconut rice. I made white rice and instead of boiling in water I boiled it in coconut milk.
****
Chicken Enchilada Soup
Ingredients:
1 can (10 ounces) red enchilada sauce
1 can (14.5 ounces) petite diced tomatoes with green chilis
1 can (15 ounces) chili beans in mild chili sauce
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn, drained
1½ pounds (2-3 large breasts) boneless skinless chicken breasts
2 cups chicken stock (or chicken broth)
1 package (8 ounces) cream cheese, softened
½ teaspoon ground cumin
¾ teaspoon paprika
1 teaspoon seasoned salt
¼ teaspoon pepper
1½ tablespoon chili powder
Directions:
Add all ingredients to the Ninja pot. Turn to Slow Cook Low for 5-7 hours. When finished, shred chicken, then add the cream cheese to the pot. Cook until cream cheese is melted. Serve and enjoy.
****
Chicken Enchilada Soup*, By: Cindy Transou, October 29, 2015
This is a clone of the Chili’s restaurant recipe.
Ingredients:
1½ cup frozen onion/pepper blend vegetables
1 tsp minced garlic
1- 32 oz box chicken stock
1 Tbs. chicken base
1 tsp ground cumin or cardamom
1 tsp chili powder
¼ tsp black pepper
¼ tsp cayenne pepper
1- 15 oz can enchilada sauce
6 corn tortillas chopped or 6 leftover taco shells crushed
8 oz Velveeta or yellow American cheese
1 cup shredded Colby jack cheese
1 can Ro-Tel tomatoes mild
1 4 oz can green chilies, diced
1 can whole kernel corn, drained
1 lb chicken breast, cooked or rotisserie style chicken, shredded
Toppings: pico de gallo, shredded cheese, sour cream, tortilla chips.
Directions:
Add all of the ingredients except the shredded chicken and corn to your Ninja. Turn to Slow Cook Low for 2 hours. Carefully use an immersion blender to puree. Add the shredded chicken and corn. Continue cooking on slow Cook Low for another 2 hours.
We prefer the mild flavor, and add pico to get the heat level up to each individual’s taste.
****
Chicken Enchilada Soup, By: Carrie Hill Delano Bacon
Ingredients:
canned chicken, (I used 2 breasts and a couple legs)
bouillon cubes
salt and pepper
Chicken broth to equal 5 ¼ Cups
1 large can mild enchilada sauce
1 can of chopped green chiles
2 cans of cream corn
1-2 cans of black beans
1½ tsp cumin
½ tsp salt
½ tsp pepper
½ tsp oregano
½ tsp onion powder
½ tsp garlic powder
1 can cheddar cheese soup
½ bag of vermicelli pasta, (optional)
Directions:
I made chicken enchilada soup in my Ninja yesterday. It was delicious. The recipe called for canned chicken but I used 2 breasts and a couple legs. I simmered the chicken with bouillon cubes and salt and pepper. Reserved the broth. I took the chicken out and shredded it in my mixer (whoever figured that out it awesome)! Combined my stock with canned stock to equal 5 ¼ cups. I added a large can of mild enchilada sauce (you can use whatever heat level you choose). Add green chiles, cream corn, black beans, cumin, salt, pepper, oregano, onion powder, and garlic powder. I wanted mine a little cheesy, so I added a can of cheddar cheese soup (using fiesta cheese soup would be good as well!) I turned to Slow Cook Low, basically just to heat through. I turned to Stove Top Medium when I added the pasta, stirring occasionally. Vermicelli is tiny so it only took maybe 5 minutes to cook. When serving, I topped with a little Colby Jack cheese and a dollop of sour cream. The sour cream does take the spice factor down a notch. I can't do really spicy foods, and this was amazing!
****
Chicken Enchilada Soup - Slow Cook*, By: Allana Alla Robinson, February 18, 2017
Ingredients:
28 oz mild red enchilada sauce
1- 15.25 oz can whole kernel naturally sweet corn - remove liquid
2- 15.5 oz cans black beans - keep liquid
2- 16 oz cans chili beans - keep liquid
2- 4 oz cans diced green chilis - keep liquid
3 lbs chicken breast tenderloins - cut into bite size pieces
Hot Mexican Chili Powder (can use regular chili powder) - to taste
Paprika - to taste
Crushed Red Pepper Flakes - to taste
Ground Black Pepper - to taste
Garlic Powder - to taste
Prep:
Open cans and keep/drain liquid based on notes above
Cut chicken into bite size pieces
Recipe:
1) Combine all ingredients and mix well until seasonings are well mixed. Turn the Ninja to Slow Cook Low for 8 hours.
Serve:
As is or with favorite cheese blend
****
Chicken Gnocchi Soup*, By: Penny Watts, August 17, 2015
Ingredients:
3 tablespoons butter
2 tablespoons olive oil
¾ cup onion, small diced
½ cup carrots, small diced
½ cup celery, small diced
4 cloves garlic, minced
1 tsp salt
¼ tsp black pepper
1 tsp dried thyme
1/3 cup all-purpose flour
4 cups chicken broth
1½ cups half & half
2 cups cooked white meat chicken, shredded
1 pound potato gnocchi
3 cups fresh baby spinach (I used 5 oz frozen spinach thawed and liquid squeezed out)
Directions:
1. In the Ninja pot heat the butter and oil together on Stove Top Medium or High if you have the 4 in 1. Add onion, carrots and celery and saute till soft about 5 minutes.
2. Add garlic, thyme, salt and pepper, cook for 1 minute.
3. Sprinkle the flour into the pot and stir into the vegetables, cook 2 minutes, stirring often. Stir in the chicken broth 1 cup at a time, followed by the half & half.
4. Add the cooked chicken. Switch to Stove Top Low and simmer for 20 minutes stirring often.
5. Cook the gnocchi separately according to package directions. Add them to the soup along with the spinach. Simmer for an additional 5 minutes and serve or I switched it to Slow Cook Low for an hour to really meld those flavors together.
****
Chicken Lemon Soup with Orzo Pasta*, By: Amy McLaurin Mayo
Ingredients:
8 oz boneless, skinless chicken breast
2 carrots, medium in size, diced
2/3 cup celery, diced
2/3 cups onion, diced
½ tbsp. ground pepper
2 tsp. rosemary
2 tsp. thyme
¼ cup lemon juice
4 cups chicken broth, low sodium
2 cups water
Spinach, handful, no stems
½ cup orzo pasta
Optional: Parmesan Cheese
Directions:
Add all your ingredients in your Ninja (except the orzo pasta and spinach). Cook on Slow Cook Low for 7 hours or on Slow Cook High for 5 hours.
About an hour before the chicken is done, shred your chicken with a fork.
Meanwhile, cook your orzo pasta according to manufactures directions.
About 5 minutes before you serve your soup, add spinach and orzo pasta. Wait for the spinach to wilt.
Top soup with a little Parmesan cheese.
Calories per 1 1/2 cups: 163.6, Fat: 1.3, Cholesterol: 26, Sodium: 117, Potassium: 171, Carbs: 23, Fiber: 2.2, Sugar: 2.2, Protein: 15.4
****
Chicken Nicoise Stew*, By: Mark Cobb, November 13, 2014
Ingredients:
2 lbs. chicken pieces;
10 garlic cloves, peeled
25-30 nicoise olives
28 oz. diced tomatoes
(I added small diced onion, mushrooms)
2 cups chicken stock
2 Tbs. fresh rosemary, minced
2 Tbs. fresh thyme, minced
2 Tbs. fresh basil, minced
2 Tbs. fresh parsley, minced
Cooking fat
Sea salt and freshly ground black pepper
Directions:
Turn your Ninja to Stove Top High and saute your garlic (and onions). Remove. Add your seasoned chicken and brown evenly on all sides. Add the garlic, tomatoes, olives, chicken stock, rosemary, thyme, basil and parsley. Cover and turn you Ninja to 325° for 1½ hours.
****
Chicken Noodle Soup*, By: Julie Taylor, November 22, 2016
Ingredients:
1 whole chicken
1 cup water
5 stalks of sliced celery
4 large sliced carrots
2 sliced yellow squash
2 sliced zucchini squash
1 whole chopped onion
5 cloves of chopped or minced garlic
1 small jar of better than bouillon chicken flavor
salt and pepper – to taste
1 bag of noodles
Directions:
Add the chicken and water to the Ninja pot. (I cooked it overnite). Turn the Ninja to Slow Cook Low for 8 hours. Remove the chicken and take the meat off of the bones. Return the chicken. Add the celery, carrots, yellow squash, zucchini squash, chopped onion garlic, better than bouillon chicken flavor, and salt and pepper. Fill with fresh water. Turn the Ninja to Slow Cook Low. Cook for 7-8 hours. Add the noodles within the last 20 minutes of cooking.
****
Chicken Noodle Soup*, By: George Johnson, August 1, 2016
Ingredients:
3-30 oz. boxes chicken stock
3 large chicken breasts
6 carrots, cut up
7 stalks of celery, cut up
Amish egg noodles (available at Wal-Mart)
Chicken bouillon
Poultry seasoning, to taste
Celery salt, to taste
Pepper, to taste
Turn the Ninja to Stove Top Low. Add the stock, chicken, celery, and carrots. Cook until chicken is cooked through. Remove chicken. Shred and pull apart with forks. Return to the Ninja. Add the noodles and season to taste. When noodles are done serve and enjoy. Including prep took about an hour and a half. Can also serve over mashed potatoes.
*Added comments by members:
* Ginger Riley - Could cook the base of the recipe and substitute dumplings. I make a similar base, cool completely then freeze for recipes later. You also can do the same with beef and beef broth.
*Ellen Hodgdon - I really like traditional Jewish chicken soup. We add the noodles later. Chicken, white and dark, onion, whole celery, cut off tops later, and cut up celery, parsley, which you take out when done, carrots, a beef bone (very traditional from years ago). Chicken broth. When done take all the veggies out and put the stock in a container and let it get cold in fridge. All the fat (thick) comes up to the top. Take it off and put everything together. You can keep some of the stock frozen for future use.
****
Chicken Noodle Soup*, By: Liz DeVigili, January 15, 2016
Ingredients:
1 small whole chicken or 2½ pound chicken parts with bones
3 carrots peeled and sliced
2 celery sticks sliced
1 onion chopped
3 cloves garlic fine chopped
2 cup pasta of choice
2- 32 oz boxes of chicken broth 1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon dried oregano
½ teaspoon cayenne pepper (use only if you like it spicy)
¾ teaspoon salt
¾ teaspoon pepper
1 teaspoon dried dill
Directions:
Add the chicken to the Ninja pot. Cover with chicken broth. Turn the Ninja to Stove top High. Bring to a boil. Once boiling reduce heat to Stove Top Low/ Medium. Cook for 45 minutes.
In the mean time, cut up all your vegetables. (I also like to cook my pasta separate and add it only at the end to my bowl. This way you can freeze or reheat leftovers and add the pasta only to your bowl when you’re ready to eat. No more mushy pasta this way!) Carefully remove the chicken from the broth. Add your vegetables to the broth, with the spices. Cover and cook until carrots are tender; about 10-15 minutes. While cooking, remove the meat from the bones. Cut the cooked chicken up into small pieces. Add the chicken to the soup. (You may add all of the chicken, or reserve some for another time). Bring back to boil and its ready to eat.
You can make it with chicken breast but lower the cooking time.
****
Chicken Noodle Soup*, By: Kyle Parker Metzger, December 7, 2015
Ingredients:
4-5 frozen boneless skinless chicken breasts
2 cups carrots, chopped
2 cups celery, chopped
1 medium onion, diced
8 cups chicken broth, stock or the equivalent of water + chicken bouillon
1 tsp dried parsley or 1 Tbs. fresh
salt &pepper, to taste.
A couple handfuls of noodles of your choice
Directions:
Turn the Ninja to the Oven setting of 350°F. Put the frozen chicken breasts directly in the pot, cover, and let it do its thing for 20 minutes or more. Because they were frozen, they will release their own juices. When the juices evaporate, they will begin to brown. Brown on both sides. Remove. Let rest while you assemble the rest of the soup.
Add the remaining ingredients except noodles to the pot. Set the Ninja to Stove Top High and bring to a boil. While you are waiting for it to boil shred the chicken breasts using two forks; add to the pot. After the soup begins to boil, reduce to Slow Cook Low. You can leave it at this setting for 2 or more hours. If you want to eat sooner than later, keep the soup at a boil and cook until the carrots are tender. Add your noodles. Serve as soon as they are cooked through. If you chose the slow cook option; 20 minutes before you are ready to eat turn the Ninja to Stove Top High and bring back to a boil. Add the noodles and cook until your desired tenderness. Enjoy!
****
Chicken Noodle Soup*, By: Sue Hagerty, September 1, 2015
Ingredients:
2 frozen bone-in chicken
1 can of chicken broth
1 can of water
**
4 cans chicken broth
2 stalks celery, diced
½ onion, diced
½ bag of baby carrots, cut in half
salt & pepper – to taste
garlic powder – to taste
pinch of cardamon
½ bag of egg noodles
French bread - optional
Directions:
(I put 2 frozen bone-in chicken breasts in my power pressure cooker, with a can of chicken broth and a can of water. When done, debone and skin).
To your Ninja add chicken, chicken broth, celery, onion, carrots, salt, pepper, garlic powder and cardamon. Turn your Ninja to Stove Top High and boil until the carrots are tender. Reduce to Stove Top Medium or Low. Add the egg noodles. Cook 15 minutes until tender, stirring occasionally. Serve with buttered French bread.
****
Chicken Noodle Soup*, By: Barry Asch, August 4, 2015
Ingredients:
2 pound chicken breast fillets
vegetable oil
2 tablespoons butter
1 cup chopped onion
½ cup diced celery
4 cups chicken stock
2 cups water
1 cup sliced carrots
1 teaspoon Salt
½ teaspoon cracked black pepper
½ teaspoon minced fresh parsley
2 cups egg noodles
minced fresh parsley for garnish
Directions:
Turn your Ninja to Stove Top High and brown your chicken breasts. Remove and cool. Wipe out.
(Barry used an oven for fixing his chicken to save him some time: Preheat oven to 375°F. Rub a little vegetable oil over the surface of each piece of chicken and arrange them on a baking sheet. Bake for 25 minutes. Remove the chicken from the oven when it's done and set aside to cool).
Turn your Ninja to Stove Top Medium/High and melt the butter.
Sauté the onion and celery for about 4-5 minutes. You do not want to brown the veggies.
Dice the chicken and add it to the pot along with the remaining ingredients, except the noodles.
Bring the soup to a boil, reduce the heat to Stove Top Low and simmer for 30 minutes or until the carrots are soft.
Add the noodles and simmer for an additional 15 minutes, or until the noodles are tender.
Serve with a pinch of minced fresh parsley sprinkled on top.
****
Chicken Noodle Soup*, By: Marsha Whitaker, December 16, 2014
I bought a rotisserie chicken and tore off the white meat. I added it to the Ninja, along with a lot of chopped celery, onion and carrots. Add fresh parsley, cracked black pepper and seasoning salt. Added large can (32 oz) of chicken broth plus one small can (15 oz) and brought to a boil on Stove Top Medium. Add 1 package egg noodles. Continue to boil until al dente. Switch to Slow Cook Low. I’m sorry but I didn’t measure anything, I just threw it in!
**Added comment by: Leeanne Carr - not sure it I shared this already - but a brilliant tip I learned last year. Make your chicken soup - separately make only the noodles you will use for your meal (keep warm or refrigerate & re-warm). Spoon the soup over the noodles in individual servings. You can then freeze the soup & when you reheat it, make new noodles - no soggy leftovers. Good for singles & couples that want to make a big batch of soup. I think I got 4 meals out of last winter’s chicken soup. Enjoy!
****
Chicken Noodle Soup*, By: Pam Keirstead McLaughlin
Ingredients:
4 carrots
2 stalks of celery
2 large boneless chicken breasts
2 Tbs. olive oil
2 Tbs. "Better than Bouillon " chicken soup base (Whole Foods-Penzys also has a similar product)
8 cups water
1 tsp dried rosemary
1 tsp dried basil
2 bay leaves
1 tsp sea salt
1 tsp coarse black pepper
¼ cup fresh lemon juice
8 ounces wide egg noodles (next time I will use only 6 ounces)
Directions:
Put everything in the Ninja except the noodles and lemon juice. Cook on Slow Cook High for 3½ hours. Shred chicken and cook another ½ hour. Add egg noodles and cook another 15-20 minutes. Stir in lemon juice and serve.
**Added comment by: Leeanne Carr - not sure it I shared this already - but a brilliant tip I learned last year. Make your chicken soup - separately make only the noodles you will use for your meal (keep warm or refrigerate & re-warm). Spoon the soup over the noodles in individual servings. You can then freeze the soup & when you reheat it, make new noodles - no soggy leftovers. Good for singles & couples that want to make a big batch of soup. I think I got 4 meals out of last winter’s chicken soup. Enjoy!
****
Chicken Noodle Soup – Easy*, By: Cindy Transou, December 11, 2018
Ingredients:
1 Tbs. olive oil
1 onion, chopped
1 cup celery, chopped
2 cloves garlic
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dried thyme
64 oz. chicken broth - low sodium
12 oz. egg noodles
1½ cup whole milk
¼ cup corn starch
1 rotisserie chicken, chopped
1- 16 oz. bag frozen peas and carrots
Directions:
Turn the Ninja to Stove Top High. Add the oil and sauté the onion and celery until tender. Add thyme, salt and pepper. Stir for a minute, then add both cartons chicken broth.
Add the chicken.
Add the peas and carrots. Bring to boil for 10 minutes.
Add the noodles and cook on Stove Top High 10 minutes.
Combine the milk and cornstarch. Stir in gently. Lower to Stove Top Low.
Simmer for 10 minutes, or until noodles and vegetables are tender.
Switch to warm and serve.
****
Chicken Noodle Soup - Stroud’s Restaurant, Kansas City Star, By: Aurelia Dougan McCollom
Ingredients:
12 cups chicken stock or canned low-salt chicken broth
4 cups water
6 lb. chicken thighs with skin and bones
1¾ cups celery, diced
1½ cups onions, diced
1 cups carrots, diced
2 Tbs. fresh parsley, chopped
2 Tbs. fresh thyme, minced or 2 tsp. dried thyme leaves salt and pepper, to taste
12 oz. wide egg noodles
Directions:
Bring chicken stock and water to a boil in your Ninja pot on Stove Top Medium. Add chicken thighs; cover and simmer until chicken is cooked through, about 30 minutes. Using a slotted spoon, transfer chicken to a bowl; cool. Remove skin and bones; dice meat. Return stock mixture to a boil. Add vegetables, parsley and thyme. Simmer until vegetables are tender, about 15 minutes.
Return cooked, diced chicken to soup. Season with salt and pepper. Add noodles and boil until just tender, about 10 minutes.
**Added comment by: Leeanne Carr - not sure it I shared this already - but a brilliant tip I learned last year. Make your chicken soup - separately make only the noodles you will use for your meal (keep warm or refrigerate & re-warm). Spoon the soup over the noodles in individual servings. You can then freeze the soup & when you reheat it, make new noodles - no soggy leftovers. Good for singles & couples that want to make a big batch of soup. I think I got 4 meals out of last winter’s chicken soup. Enjoy!
****
Chicken Noodle Stoup - A Cross Between A Stew and A Soup!, By: Tammy Mullin Marsh
Ingredients:
6 chicken breasts
1 medium/large onion sliced
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans chicken broth
1 bag frozen Cali style veggies (broccoli carrots and cauliflower)
Directions:
My chicken was frozen so did not brown it. Put the chicken on bottom, then the onions. I season with garlic herb spice mix and 2 heavy teaspoons of poultry seasoning. Add broth and soup. Cook on Stove Top Medium until tender. Cut chicken into small pieces. Put back in pot added ½ bag no yolk egg noodles and the veggies. It was done after 30 minutes. Cooking time was about 2 hours total.
****
Chicken or Vegetable Sauce, By: Allana Alla Robinson, January 29, 2018
This sauce isn't spicy, but very flavorful.
Ingredients:
1/3 cup olive oil
½ cup low sodium soy sauce
juice from 1 fresh lemon
dash of garlic powder
ground black pepper - to taste
red pepper flakes - to taste (optional)
Directions:
Whisk all the ingredients then toss with chicken or vegetables. Turn the Ninja to the setting you desire.
****
Chicken Papaya Malunggay*, By: June Andrews Asing, July 27, 2016
This is a Filipino dish.
Ingredients:
8 chicken thighs
water
shoyu sauce - to taste
fresh ginger – to taste, or (a lot if you have a cold)
green papaya, cubed
3 cloves chopped garlic
3 tablespoons patis (fish sauce)
malunggay leaves
Directions:
Turn the Ninja to Stove Top High. Add the thighs and cook for 15 minutes. Drain. (You will be draining all of the excess fat). Add more water to cover. Add the shoyu sauce to taste, fresh ginger, green papaya, chopped garlic and patis (fish sauce). Simmer for 20 minutes or until papaya is cooked to medium tenderness. Add the malunggay leaves the last 5 minutes for its health benefits.
(You can find similar recipes under chicken tinola).
**Information about this dish and substitutes for ingredients.
Purchasing Filipino ingredients like papaya, sayote, chili leaves or malunggay are found in Asian stores.
Substitutes for the ingredient is another best option in cooking Filipino dish like instead of chili leaves. Substitute with spinach.
Soyu
In Japan, "Shoyu" is the Japanese name for soy sauce which is made from a mash of soybeans and wheat, while "Tamari" is a non-wheat product made by drawing off the liquid content of soybean miso. Aichi Prefecture, in the central western part of Japan, is the area most famous for Tamari production.
****
Chicken Potato Cheddar Soup, By: Sue Karasek Nottmeier
Ingredients:
Chicken… I used 3 breasts and 2 drummies (all I had in freezer)..
2 cans of chicken broth
1 can water
1 medium onion
5-6 potatoes, cut up in cubes
Some natures seasoning
½ package of frozen dumplings
½ package of shredded Colby cheese
Directions:
Put in Ninja on Slow Cook Low for 9 hours. Take the chicken out and cut into pieces. Add the broth and water, stir. Turn Ninja to Stove Top High until it starts to bubble. Add garlic, and some more natures seasoning. Add the chicken back to the pot. Add the frozen dumplings.. broken into 1-2” pieces and cook for about 10 minutes. Turned it to Slow Cook High for about ½ hour. Dumplings were done. Add the shredded Colby cheese put in on Buffet for about 30 minutes. Served with Italian bread wedges.
**I usually use Kraft 5 blend cheese in soup but didn’t have any on hand..
You can adjust quantities..
****
Chicken Pot Pie Soup*, By: Richea Olson, February 7, 2016
Ingredients:
½ small onion, chopped
2 celery stalks, chopped
1 tsp oil
1 peeled & cubed potato
¾ tsp dried thyme
1 tsp garlic powder
12 oz frozen veggies, (your choice)
4 cups reduced sodium chicken broth
½ tsp pepper
½ tsp salt
2 cups diced cooked chicken
12 oz can of non or low fat evaporated milk
½ cup Wondra flour
Directions:
Turn the Ninja to Stove Top Medium/High. Sauté onion and celery stalks in 1 tsp oil for 5 minutes.
potato, dried thyme, garlic powder, frozen vegetables, chicken broth, pepper and salt. Bring to simmer, cover and cook for 15 minutes.
Reduce the heat to Stove Top Low. Add chicken. Mix together evaporated milk and Wondra flour. Stir into soup. Simmer on low for 5 minutes, stirring until soup is thickened. If soup is too thick, add a little water to thin.
230 calories per 1½ cup serving
****
Chicken Pot Pie Soup*, By: Connie Eastman Lewis, September 29, 2015
Ingredients:
2 chicken breasts – or more
15 oz can of chicken broth
2 cans of cream of potato soup
2 cans of cream of chicken soup
1 cup frozen mixed vegetables - (I used about half a bag)
2 cups milk
1 baked one pie crust
Directions:
Add the chicken and broth to the Ninja. Turn to Slow Cook Low for 6-8 hours. Carefully shred the chicken inside the pot, or remove and shred on a cutting board.
When shredded, add the potato soup, chicken soup, frozen mixed vegetables and milk. I let the mixture cook for an additional 1½ hours. While cooking, bake the pie crust in your regular oven, or convection oven. Break into pieces. Ladle the soup into bowls. Top with pie crust pieces.
****
Chicken, Sausage & Cabbage Mix-Up*, By: Gerry Chiasson, October 28, 2016
Ingredients:
1 small to medium head of cabbage, halved, cored and cut into 1 inch slices
1 small to medium turnip, halved and cut into ½ inch slices
1 large or 2 small onions, whole, cut into rings
6 medium or 8 small potatoes, whole, cut into ½ inch slices
1 large or 2 small boneless chicken breasts, cut into small pieces
1 package (4) Oktoberfest sausage (I used Schneiders), cut into ½ inch pieces
3 cups chicken broth
1- 10 oz can chicken gravy
3 tablespoons soya sauce
1 tablespoon sesame oil
1- 10 oz can of water (optional depending how much juice you want)
salt and pepper - to taste
Directions:
Add everything to the Ninja pot, stirring it all to mix it up well. Turn the Ninja to Slow Cook Low for 7-8 hours stirring once more with 2 hours left to cook.
That's it, very simple but surprisingly good. The juice produced is great for dipping bread into.
****
Chicken, Sausage & Shrimp Gumbo*, By: Tina Nordhavn-Allman - Ninja Recipe Book
OMG this gumbo was so delicious!!!
Ingredients:
1 lb chicken, cut into pieces
1 lb smoked sausage, sliced
1 lb uncooked large shrimp
1 box of chicken stock
½ cup and 1Tbs. vegetable oil
2/3 cup flour
1 medium onion, chopped
1 green bell pepper, chopped
3 celery stalks, chopped
1- 15 oz can diced tomatoes
3 garlic cloves, chopped
1 Tbs. crushed thyme
Creole seasoning to taste
Directions:
On Stove Top High, brown chicken and sausage, in 1 Tbs. oil, for about 10 minutes, then remove from the pot.
Combine flour and ½ cup oil in pot. Constantly stir with a wooden spoon until dark brown, about 10 minutes.
Add chopped veggie and garlic to the flour mixture and cook for about 5 minutes.
Add tomatoes, stock and chicken and sausage, bring to a boil, then turn to Slow Cook Low setting and cook for 9 hours.
During the last 30 minutes add the shrimp. This is when I added the Creole seasoning to taste, at the end.
I made rice to serve with it!
Here is Emeril's Essence Creole Seasoning: Ingredients
2½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Directions
Combine all ingredients thoroughly.
****
Chicken, Sausage, & White Bean Chili (DEEEEEELISH), By: Veronica Santos Johnson
Ingredients:
2 tablespoons olive oil
2 boneless chicken breast halves, diced
12-16 ounces chicken sausage, such as chicken apple sausage or chicken other smoked chicken or turkey sausage
1 cup chopped onion
4 cloves garlic, minced
2 cans (about 16 ounces each) Great Northern Beans, drained and rinsed
1½ cups tomatillo salsa
1 cup chicken broth
1 can (14.5 ounces) diced tomatoes with juice, fire-roasted, chili-style, or plain
1 cup frozen corn kernels
2 tablespoons finely chopped jalapeno peppers, or mild chile peppers
1½ teaspoons ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
Dash cayenne pepper, optional
Directions:
In the Ninja heat olive oil on Stove Top Medium. Add the onions, diced chicken, and sliced sausage; sauté until onions are tender and chicken is cooked through. Put the drained beans into the Ninja; add all remaining ingredients except cilantro. Cover and cook on Slow cook High for 3-4 hours or Slow Cook Low for 6-8 hours. Sprinkle with cilantro just before serving.
****
Chicken Soup, Homemade*, By: Donna Tomasetti-Kaupp, October 31, 2014
1- 4 lb whole chicken (I use a fryer)
1 bag of carrots sliced in rings (I like a lot of carrots in my soup)
4-5 stalks of celery sliced
1 small bag of frozen green bean cuts
2- 48 oz cans of chicken broth
2 cups chicken stock
1 cup of bow tie noodles or any soup noodles you like
Sprinkle of poultry seasoning
Parsley flakes, black pepper, to taste
¼ cup parmesan cheese.
Directions:
Boil chicken in water until no longer pink. Let chicken cool and clean meat from bones and shred or cut up and save about 2 cups of the stock.
Set Ninja on Stove Top High, add the carrots, celery, chicken and cans of broth plus the 2 cups of stock, add poultry seasoning parsley and black pepper. Bring to boil. Add frozen green beans, parmesan cheese and 1 cup of noodles.
Turn setting to Slow Cook Low and cook for 1-1½ hours.
** We like lots if carrots and celery in our chicken soup. You can add more or less depending on your taste. You can also use fresh green beans. I hope you enjoy this soup as much as we do.
****
Chicken Soup with Matzoh Balls*, By: Maureen Weissbach
Ingredients:
3 chicken breasts
7 cups chicken broth
½ cups white wine
1 lb bag baby carrots
3 celery stalks
1 large onion
2 bay leaves
splash of salt and garlic powder
Directions:
Put 2 cups of chicken broth into the Ninja and cook chicken until done on Stove Top High. When done take chicken out and shred. Turn the Ninja to Slow Cook Low (I did 4 hours), add remaining broth, wine, carrots, celery, chopped onion, shredded chicken and spices. 45 minutes before the soup is done, make Matzoh balls as directed on package and put in the fridge for 15 minutes to chill. Turn the Ninja back to Stove Top High, bring soup to boil and drop Matzoh balls in, turn heat to Stove top Low and let simmer for 30 minutes. I served mine over noodles.
****
Chicken Soup with Vegetables*, By: Arlene Babiskin Gordon, November 14, 2014
Ingredients:
6 Parsnips, sliced
6 Regular size carrots, sliced
3 stalks Celery, sliced
3 russet potatoes skin on, sut into 1/8’s
1- 32 oz container Pacific brand low sodium Chicken broth, or your favorite brand
fill the empty soup container about ½- ¾ with water, (16-24 oz)
2 boneless chicken breast, cut in small chunks
Savory Spice Shop Sage & Savory Stuffing Seasoning, season to taste
1 teaspoon more or less of chili powder
Directions:
Add everything to your Ninja pot, except the chicken. Turn to Stove Top Medium, until liquid starts a slow boil. Turn to Slow Cook Low for 30 minutes. When vegetables are almost done add the chicken, & turn to stove Top Medium. Dinner was finished in about an hour. Test the chicken for doneness.
It was a hit with my hubby. What more could I ask for. We had leftovers for dinner on another night.
*Added comment by: Aurelia Dougan McCollom – Seasoning ingredient photo in Helpful Hints photo album.
****
Chicken Stew*, By: Novella Sterling Smith, Compliments of Cooking It YOUR Way!, July 29, 2014
Ingredients:
4 chicken breasts cut in cubes
3-4 potatoes, diced
2-3 stalks celery, diced
3-4 carrots, diced
2 cans (10 oz, each) of cream of chicken soup
1 chicken bouillon cube
2 tsp garlic salt
1 tsp pepper
1- 16 oz bag frozen mixed vegetables
Directions:
Add cubed chicken and fresh vegetables to your Ninja. Pour soup over all and add seasonings. Turn to Slow Cook High and cook for 4-5 hours. Add the frozen vegetables and continue cooking for 1 more hour. Let the unit go to Auto Warm or turn it to Buffet setting to hold until ready to eat. Serve Over Biscuits. ENJOY!
****
Chicken Stew*, By: Sandra Treadway, March 15, 2015
Ingredients:
rotisserie chicken
32 oz chicken broth
1 pack Simply Potatoes Hash Browns with Onions, or cut up your own, (I find the SP to be perfect size cubes)
1- 15 ounce can corn
1- 15 ounce can green peas
1- 10 ounce can Ro-Tel
1- 15 ounce can tomatoes with okra
1 onion, diced
salt and pepper, to taste
a little Spicy V8, optional
Directions:
Remove the meat from the bone. Add all of the ingredients to your Ninja pot. Cook on Stove Top High until hot; then switch to Slow Cook Low for 4 hours.
****
Chicken Stew*, By: Karen Weilbaecher
Ingredients:
Onion
Bell pepper
Garlic
Carrots
Chicken thighs
salt and pepper
2 cans of diced tomatoes
Lime juice
1 can corn
1 small can tomato paste (3oz)
Oregano
Thyme
Cajun seasoning
Directions:
Set Ninja to Stove Top High. Brown chicken thighs, with salt and pepper. Remove chicken. Sauté onion, bell pepper, garlic and carrots. Combine it all with the diced tomatoes, corn and tomato paste. Season with oregano, thyme and Cajun seasoning. Set the Ninja on Slow Cook Low for 2 hours. I then turn to Oven setting of 250° for 45 minutes. (Serving it over rice.)
****
Chicken Taco Soup*, By: Brandi Tatarchuk, August 14, 2019
Ingredients:
1 onion – diced or chopped
6 chicken legs
1 (15 oz.) can corn (drained)
1 can ranch style beans - (not drained)
1 can black beans - (not drained)
1- 8 oz. can tomato sauce
2 (10 oz.) cans Ro*tel mild
1 can Schlitz beer - (or your choice beer)
2 peppers - Chipotle’s in adobo sauce diced (not 2 cans)
½ package dry ranch dressing
3 Tbs. homemade taco seasoning or 1 packet
**Optional toppings: cheddar cheese, sour cream and cilantro to be added when served.
Directions:
Put everything except toppings in your Ninja multi-cooker. Stir well and put chicken on top, submerge.
Turn the Ninja to Slow Cook High for 4 hours.
Remove and debone chicken when done. Return the chicken to the pot. Stir.
Add toppings to garnish as desired and serve.
****
Chicken Tortellini Soup*, By: Carol F. Neuman, March 13, 2016
Ingredients:
2 chicken breasts cut up into pieces
½ stick of margarine
Season to taste with your favorite chicken seasoning
2 cans of carrots
1- 32 oz container reduced sodium chicken broth
1- 6.5 oz bag of cheese tortellini
4 cups of water
Directions:
Preheat the Ninja on Stove Top High, and melt the margarine. Brown the chicken pieces. Season to taste. Once the chicken pieces are browned add the carrots, chicken broth, and water. Turn the Ninja to Slow Cook Low for 8 hours. Add the tortellini 1 hour before serving.
****
Chicken Tortilla Soup, By: Cindy Transou, January 3, 2018
Ingredients:
5 chicken thighs - season with fajita seasoning
2 or 3 cans chicken broth
1 can drained sliced carrots
1 can corn, drained
1 can Rotel
½ cup onion, chopped
½ cup bell pepper, chopped
1 teaspoon chopped garlic
1 tsp. cumin
1 tsp. chili powder
cheese, broken tortilla chips, and avocado - garnish
Directions:
Turn the Ninja to Slow Cook High. Add the chicken and broth. Cook for 2 hours. Remove the chicken and shred.
Add remaining ingredients to the pot. Return the chicken. Reduce the heat to Slow Cook Low. Cook for 3 hours, or until heated through.
Serve with cheese, broken tortilla chips, and avocado.
Spice it up or keep it mild.
*One of the best clear broth soups I have made.
****
Chicken Tortilla Soup*, By: Allana Alla Robinson, October 10, 2016
Ingredients:
1½-2 lbs chicken tenderloins - cut into bite size pieces
11 oz can Mexican style corn - remove liquid
2- 28 oz cans diced tomatoes - keep liquid
15.5 oz can black beans - remove liquid and rinse beans
2- 4 oz cans mild green chilis - remove liquid
3 small green bell peppers - diced
1 medium onion - diced
3 cloves garlic - minced
1 packet taco seasoning (we used mild)
Tortilla strips (can buy pre-made at supermarket)
Sauce:
1 cup plain Greek yogurt
½ cup Mexican cheese blend
Juice from 1 fresh lime
Prep:
Cut chicken based on notes above
Cut vegetables based on notes above
Prep canned items based on notes above
Recipe:
1) In the Ninja pot, combine all vegetables, black beans, and chicken. Once combined, mix in taco seasoning and stir until it dissolves. Turn the Ninja to Slow Cook Low for 6 hours.
Serving:
When serving, create the sauce my mixing together 1 cup of plain Greek yogurt with ½ cup Mexican cheese blend and juice from 1 fresh lime - mix until well combined.
Top soup with tortilla strips and sauce.
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Chicken Tortilla Soup, By: Aurelia Dougan McCollom
Ingredients:
1 Tbs. olive oil
1 lb. chicken breasts
1 medium onion, chopped
2 T minced garlic
1 jalapeno, chopped (plus 1 chopped for garnish)
¼ cup fresh cilantro, chopped
2 cans diced tomatoes, drained
2 cup low-sodium chicken broth
1 can black beans, undrained
2 cup frozen corn, thawed
2 Tbs. tomato paste
1 Tbs. chili powder
1 Tbs. ground cumin
Shredded cheddar for topping
Directions:
Sear chicken before beginning. I did this in my Ninja with olive oil. First, add olive oil to Ninja pot and set to stovetop medium. Heat the oil. Season the chicken with salt and pepper, and place in pot. Cook uncovered for about 5 minutes, until chicken is lightly browned on both sides.
Then you can start adding your other ingredients. This is where things got really easy. I put every ingredient from the onion all the way down to the cumin into the pot.
Set it to Slow Cook on High for 2 hours
Take the chicken out of the pot and remove to cutting board. Using two forks, shred the chicken and then stir it back into the pot.
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Chicken Tortilla Soup, By: Barb Ruiz Rizzio-Meyer
Ingredients:
1 lb. chicken, shredded, cooked
15 oz. tomatoes, whole peeled,, mashed, canned
10 oz. enchilada sauce, canned
1 medium onion, chopped
4 oz. green chile pepper, chopped, canned
2 cloves garlic, minced
2 cups water
14½ oz. chicken broth, canned
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
¼ tsp. black pepper
1 bay leaf
10 oz. corn, frozen
1 Tbs. cilantro, chopped
7 corn tortillas
vegetable oil
Directions:
Place shredded chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into the Ninja.
Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.
Stir in corn and cilantro.
Cover. Cook on Slow Cook Low for 6-8 hours or on Slow Cook High setting for 3-4 hours.
For Tortilla’s:
Preheat oven to 400°F degrees F (200° degrees C).
Brush both sides of tortillas lightly with oil.
Cut tortillas into strips, spread on a baking sheet.
Bake about 10–15 minutes in preheated oven until crisp.
Serve tortilla strips over soup.
****
Chicken Tortilla Soup*, By: Deborah Mills, September 20, 2014 – Ninja Recipe Book
Ingredients:
1 tablespoon canola oil
1¼ pounds boneless, skinless chicken breast halves
1 medium onion, chopped
2 cloves garlic, chopped
¼ cup fresh cilantro leaves, chopped
2 cans (14½ ounces each) diced tomatoes, undrained
2 cans (10 ounces each) enchilada sauce
1 can (14½ ounces) low-sodium chicken broth
1 can (about 15 ounces) black beans, undrained
1 package (10 ounces) frozen corn, thawed
1 tablespoon each chili powder and ground cumin
5 corn tortillas (6-inch), cut into
3 x ½-inch strips
Directions:
Pour oil into the Ninja pot. Set to Stove Top Medium and heat oil. Add chicken to pot. Cook uncovered 5 minutes or until chicken is lightly browned on both sides.
Stir onion, garlic, cilantro, tomatoes, enchilada sauce, broth, beans, corn, chili powder, and cumin in pot. Set to Slow Cook High for 2-3 hours. Cover and cook until chicken is fork tender.
Using 2 forks, shred chicken in pot. Top the soup with tortillas before serving.
****
Chicken Tortilla Soup*, By: Deborah Greiner Pugh, November 14, 2014
Ingredients:
2 large chicken breasts, cubed
1½ tsp chili powder
1½ tsp cumin
½ tsp salt
½ tsp garlic powder
small onion diced
½ red pepper diced
½ green pepper diced
3 cloves garlic minced
2 cans Ro*Tel
2 cans black beans drained and rinsed
2 quarts chicken stock
3 Tbs. tomato paste
1 bag frozen corn
5 corn tortillas cut in strips
Directions:
Heat oil in Ninja on Stove Top High, mix spices and rub over cubes. Add cubes to hot oil and cook until done. Remove, add onions, peppers and cook until soft and getting brown. Add garlic and cook a minute or two. Add the tomatoes, beans, stock and tomato paste. Bring to a boil, add the corn and reduce heat. You can cook this on Slow Cook Low 4 hours or Slow Cook High for 1 hour. Add the tortilla strips. We topped ours with sour cream and avocado. You could use shredded cheese. There is no cilantro in my recipe. Feel free to add it if you like it.
****
Chicken Tortilla Soup – A Combination of Recipes*, By: Aurelia Dougan McCollom, September 25, 2019
Ingredients:
8- 4.5 oz. canned Swanson’s chicken breast – or - 4 boneless, skinless chicken breasts, boiled, drained and shredded
2 teaspoons minced garlic
1 medium onion, finely chopped
32 ounces chicken broth
1 can Ro*Tel
1 tsp. red pepper flakes
2 Tbs. chili powder
2 Tbs. taco seasonings
4 oz. can green chile pepper, chopped
1 can (14½ ounces) diced tomatoes, undrained
1 can (10 ounces) enchilada sauce
1- 15-ounce can black beans, rinsed &drained
1- 15-ounce can kidney beans, rinsed & drained
1- 15-ounce can whole kernel corn, with liquid – or 10 oz. frozen
2 teaspoon ground cumin
1- 16 oz. bag tortilla chips
Mexi-Blend shredded cheese or a combination of Monterey Jack and sharp cheddar, grated
½ cup sour cream
Directions:
If you are using the chicken breasts, add the chicken to the Ninja pot. Cover with water. Turn the Ninja to Stove Top High. Boil until tender. Remove the chicken from the Ninja and discard water. Shred the chicken. Move to a bowl to hold.
Add the remaining ingredients except the chips, sour cream and cheeses.
Turn to Slow Cook Low for 5-6 hours. Let it default to Auto-Warm to hold. When you are ready to eat, crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.
Yield: 8-12 servings
****
Chicken Tortilla Soup (Trisha Yearwood)*, Photo By: Jackie Austin Carty, February 19, 2017
Total: 40 min Active: 15 min
Yield: 8 servings
Level: Easy
Ingredients:
3 tablespoons butter
1 teaspoon minced garlic
1 medium onion, finely chopped
2 tablespoons all-purpose flour
3- 14-ounce cans chicken broth
4 cups half-and-half
1- 10.75-ounce can cream of chicken soup
1 cup prepared salsa, mild or spicy
4 boneless, skinless chicken breasts, boiled, drained and shredded
1- 16-ounce bag tortilla chips
8 ounces Monterey Jack, grated
8 ounces sharp Cheddar, grated
1- 15-ounce can black beans, drained
1- 15-ounce can kidney beans, drained
1- 15-ounce can whole kernel corn, drained
2 teaspoon ground cumin
1- 1.27-ounce packet fajita seasoning
½ cup sour cream
Directions:
Add the chicken to the Ninja pot. Cover with water. Turn the Ninja to Stove Top High. Boil until tender. Remove the chicken from the Ninja and discard water. Shred the chicken. Move to a bowl to hold.
Turn the Ninja to Stove Top High. Melt the butter. Add the garlic and the onion and saute until softened, about 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Reduce the heat to Stove Top Low. Simmer for 15 minutes.
Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.
Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008
****
Chicken Vegetable Soup*, By: Brandi Tatarchuk, February 18, 2021
Ingredients:
1½ cups chicken broth
6 boneless, skinless chicken thighs
1 (14.5 oz.) can diced tomatoes
3 medium potatoes - cut in 6 pieces
2-3 stalks celery - chopped with leaves
1 (14.5 oz.) can corn - drained
1 (14.5 oz.) can French cut green beans - drained
Season with steak seasoning -to taste
Italian seasoning – to taste
2 bay leaves
macaroni noodles of choice – (handful)
Directions:
Add the seasonings, tomatoes, potatoes, celery, chicken and broth to your Ninja Multi-Cooker.
Turn to Slow Cook High for 4 hours.
After 3 hours, add the corn, green beans and macaroni noodles. Continue to cook an additional hour.
Remove the chicken. Shred or cut up. Return back to the Ninja pot. Stir.
Add more seasonings to taste.
****
Chicken Veggie Cabbage Soup*, By: Karen Johansen, September 8, 2014
We Southern Californian's get excited if someone tells us "It's going to rain"! We have the tail-end of a hurricane working its way up the Baja Coast, and hopefully will get some rain even though it will still be 80-85 the next few days on the coast. I could not resist my Costco Rotisserie Chicken Veggie Cabbage soup with Roasted Garlic Chicken Broth. Cabbage is will be shredded & added later this afternoon. It is quick and yummy and I will be eating it for the next few days.
Clean out your veggies add some garlic, pepper basil bay leaves ... whatever you want. The Roasted garlic chicken stock is Safeway box brand and was on sale. I add a head of cabbage shredded and cook at last hour. I am low carb so no noodles for me. Make it your own!
****
Chicken Veggie Soup*, By: Anne Wood Conrad, July 29, 2014
Ingredients:
7 skinless bone-in thighs
1 stalk of celery, sliced – for seasoning broth
1 large onion – for seasoning broth
2 stalks celery, diced
1 large onion, diced
15 oz canned and a 32 oz boxed chicken broth
15 oz can petite tomatoes
15 oz can crushed tomatoes
1 lb package frozen mixed vegetables – Add more if you wish
Salt & pepper to taste
Directions:
Turn your Ninja to Stove Top High and add the chicken, celery and onion, and add enough broth to cover. Bring to a boil. Turn to Stove Top Low, and cook until meat is tender. Remove chicken, celery and onion. Bone and dice chicken. Discard celery & onion. Add chicken back to your Ninja. Add large package frozen mixed vegetables, diced onion, celery, crushed tomatoes, and petite diced tomatoes. Salt and pepper to taste. Heat on Stove Top High until frozen vegetables are thawed, then turn to Slow Cook Low for 3 hours. Turn to Buffet to hold.
****
Chicken Veggie Soup*, By: Karen Strahl Malone, September 6, 2014
Tonight's dinner here in Waupaca, WI. It is a gorgeous, sunny, blue sky day, with temps only in the low 70s and low humidity (my kind of weather). Made some chicken veggie soup when I got up at 6:00 A.M.
I cooked chicken legs with mushroom soup a couple days ago, de-boned it and kept it in the fridge. Today I chopped up 1 bunch of celery, about 2 cups of sliced carrots, 4 potatoes cut up, 1 small rutabaga cut up, some salt, pepper, cayenne pepper, smoked paprika, garlic powder, 4 bay leaves, added about 6 cups of low sodium chicken broth. Turned the Ninja to Stove Top High for about an hour, then added in the chicken. Left it on Stove Top High, until it was bubbling really good and added a large carton of fresh sliced mushrooms. I now have it on Buffet setting; sure smells good folks. Would you like to join me for dinner??? I have plenty.
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Chicken Wild Rice Soup*, By: Bonnie Smith, January 13, 2015
Ingredients:
5 2/3 cups water
1 package (4.3 ounces) long grain and wild rice mix-I use chicken flavor
1 envelope chicken noodle soup mix (that uses water only-but use only the water at top of recipe)
Celery, chopped
Carrots, chopped
Onion, chopped
2 cans condensed cream of chicken soup-undiluted
cubed cooked chicken (I cooked my chicken in the Ninja before starting the soup) and left the juices in the pan
Directions:
In your Ninja combine water, rice with seasoning packet and soup mix. Turn your Ninja to Stove Top High. Bring to boil, reduce heat, cover and simmer 10 minutes. Stir in celery, carrot and onion. Cover and simmer 10 minutes. Stir in chicken soup and chicken. Cook until rice and vegetables are tender. Serve and Enjoy.
(again I don’t usually measure and make a double-triple batch to have some to freeze)
Onion Cheddar Bread – Not Fixed in the Ninja
Used my Ninja again today...could this be addicting? LOL Made Chicken wild rice soup and served it with onion cheddar bread
Ingredients:
5½ cups flour, divided
2 tablespoons sugar
2 packages quick-rise yeast
1½ teaspoons salt
½ teaspoon pepper
2 cups water
2 tablespoons butter
¾ cup plus 2 tablespoons shredded cheddar cheese, divided
¼ cup finely chopped onion
Directions:
Combine 2½ cups flour, sugar, yeast, salt and pepper. In a saucepan heat water and butter to 120°-130°F. Add to dry ingredients, beat until
moistened. Stir in ¾ cup of cheese, onion and remaining flour, beat until smooth. Turn onto a lightly floured surface, shape into a ball. Place in a greased 2 quart round baking dish. Cover and let rise in warm place until doubled-about 20 minutes.
Bake at 350°F for 40-45 minutes or until golden brown. Sprinkle with remaining cheese. Bake 5 minutes longer, until cheese is melted. Remove from dish.
****
Chicken Wild Rice Soup, By: Carol DeLong, September 6, 2014
Ingredients:
3 cans cream of potato soup
3 cans of chicken broth
3 cups cooked wild rice
Milk to desired consistency
Meat: cooked chicken, ham, bacon whatever you have
Grated American cheese to taste
Directions:
The soup takes about half hour from start to finish if your rice is precooked
You can Slow Cook Low 2-3 hours if you wish.
Too thin add more rice (I always cook up a pound of wild rice and freeze to have on hand)
Too thick add more milk
You can't ruin it
Cook until cheese melts.
I've tried other cheese and don't find it as good. We stick with American. If you don't want to shred it just cube and it still melts as good.
You can add cooked vegetables to it if wanted, but I don't, my husband would trade me off if I did.
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Chicken "Zoodle" Soup*, By: Diane DeBros Donahue, January 6, 2017
Ingredients:
½ onion, chopped
2 carrots, sliced in rounds
2 celery stalks, chopped
Olive oil
2 chicken breasts
1 quart of chicken broth
salt, pepper, Italian seasoning blend, sage and a bit of garlic salt – to taste
1 zucchini, spiralized
6 oz bag baby spinach – use less if desired
Directions:
Sauté the onion, carrots, and celery in oil until softened. Remove to a bowl. Turn the Ninja to Stove Top Low. Add the chicken breast. Place the lid. Cook until chicken juices run clear. Once done, remove and shred the chicken. Return to the Ninja. Add the vegetables and broth. Season to taste. Resume using Stove Top Low and simmer for 30 minutes. Add in the spiralized zucchini and spinach the last few minutes. Add more broth if needed. Taste and reseason if necessary.
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