Ninja Foodi Chicken Soup Recipe (2024)

FAQs

How to make chicken soup without overcooking chicken? ›

But the solution when simmering a whole chicken for soup is to carve up the chicken before it's completely cooked through. In Molly Baz's Classic Chicken Noodle Soup recipe, she grabs the whole chicken out of the pot once the breasts register 155° F on an instant-read thermometer.

Here's my plan: add all the chicken parts to the stockpot, and gently cold-poach it until the breasts are perfectly cooked. Cold-poaching is a method I've used before to make the absolute best poached chicken breasts, ones that are completely tender and juicy, not tight and dry.

→ Follow this tip: Adding noodles to the soup should be the very last thing you do before taking the pot off the heat. Wait until the soup is just about finished, mix in the noodles, and simmer until the noodles are about halfway cooked.

There's more than one reason your chicken came out rubbery. Overcooking might play a role in your chicken's tire-like texture. Leaving chicken in a pan, oven, or grill for just a little too long can suck the moisture right out and leave you with a dry, rubbery bird.

While broth and stock both get richer and richer the longer you cook them, the problem is that the chicken meat will dry out and get tough if you let it go too long.

Can you overcook boiled chicken? You'll know if your boiled chicken is overcooked, because the texture will be rubbery. If you're not sure if your chicken is cooked through, you can test if with a meat thermometer – the temperature should read 75C.

An additional reason for elevating your chicken soup with lemon rather than other acidic ingredients is the health benefits. Lemons are high in vitamin C, help with digestion, and are full of antioxidants. Many soup recipes are made with good-for-you, healing ingredients and lemon fits right into that.

When to add potatoes to soup? ›

Add Potatoes to Your Soup Base

Now that your potatoes are perfectly boiled, it's time to add them to your soup base. Whether you have a creamy or chunky potato soup recipe, gently stir the boiled potatoes into your prepared soup mixture and simmer for a few minutes to let the flavors meld together.

How do you keep noodles from getting soggy in soup? The trick is to only add the noodles when you are ready to serve the soup. If you make a large pot of soup, reserve the pasta, and add it to each portion as you reheat it, cooking it in the soup for the time recommended on the package.

For the most tender chicken, we simmer it gently.

We add just enough water to cover the chicken then bring everything to a low simmer and wait about 30 minutes until the chicken is very tender. Once the chicken is cooked, remove it from the now incredibly flavorful cooking broth and shred it.

There is a chance you can still overcook chicken, even in soup! Don't worry, the liquid helps to keep the chicken juicy but it is important to stick to timings. If you are cooking stovetop, be sure to reduce heat to low right when the soup boils so you don't overcook the chicken breast.

Don't BOIL, only ever a slow gentle simmer - Not just Chicken all Meat. If you insist on putting your Chicken in there at the start of cooking you make be better off with boneless thighs as they contain slightly more fat and sinew (good for keeping meat moist).

And while this might sound obvious, the best way to avoid overcooking a chicken breast is to cook it for as short a time as possible. When you start with cold chicken breast straight from the fridge, it's going to take longer for the middle to heat all the way through.

Use a cooking method that adds moisture including slow cooking, braising, stewing, steaming, and simmering, which can soften tough fibers in the chicken. Most of these methods cook the chicken at a lower temperature in a liquid for a tender, juicy result.

Don't BOIL, only ever a slow gentle simmer - Not just Chicken all Meat. If you insist on putting your Chicken in there at the start of cooking you make be better off with boneless thighs as they contain slightly more fat and sinew (good for keeping meat moist).

We first make the stock and later add the raw chicken meat to cook near the end of the soup-making process. You could also cook the breast and thigh chicken pieces whole, in the broth, and remove them after 15 minutes of cooking or so, cool them and shred them to be added at service.