Smoked Chicken and Noodles in the Ninja® Foodi®
Chicken and noodle soup. A classic. How could you make it even better? Here is some comfort food at it’s finest, cooked in the Ninja® Foodi®!
Things to know:
What do you put in chicken and noodles?
Classic chicken and noodles ingredients include cooked chicken, egg noodles, chicken broth, butter, and aromatics like onion and garlic, often thickened with flour or cream of chicken/mushroom soup for a creamy, comforting dish, plus classic seasonings like salt, pepper, and thyme. Some variations add vegetables like carrots, celery, and peas, while others opt for homemade noodles from eggs, flour, and water.
Is chicken and noodles a Midwest thing?
In 1984, the Indianapolis Star declared chicken and noodles the “one dish you always find on the table of a true Hoosier.” Thirty-some years later, the Iowa City Press-Citizen decreed it a “classic Iowa dish that conjures up images of farms and fields.” With the members of the Galley of the Sun crew being from Kansas and Missouri, we have to agree, it is a Midwest thing!
How long should you brine chicken?
Brining time for chicken varies by cut: breasts need 30 mins-2 hrs, bone-in pieces 2-4 hrs, and whole chickens 4 hrs to overnight (12-24 hrs), but always refrigerate and ensure the brine is cool; over-brining leads to salty, mushy meat, while shorter times offer mild flavor. A standard wet brine uses 1 tbsp salt per cup of water for quick brining, but longer brines (especially dry brines) need less salt.
Is it necessary to brine a chicken?
Yes, you should brine chicken if you want incredibly juicy, tender, and flavorful results, as it infuses moisture and seasoning deep into the meat, preventing dryness, especially for lean cuts or whole birds, with options like wet or quick dry brining available for different outcomes. It’s considered a worthwhile step for better texture and flavor, whether baking, frying, grilling, or smoking.
Ingredients:
Brine for chicken – Sweetwater Spice Lemon Thyme Turkey Bath
Rub for chicken – Lawry’s Sweet Basil, Citrus & Garlic Rub
2 T butter (salted)
1 onion (medium-diced-about 1.5 cups)
3 ribs celery (diced-about 1.5 cups)
3 carrots carrots (large-peeled and diced-about 1.5 cups)
2 t garlic (minced)
1 Whole Smoked Chicken (cut or pulled into bite sized pieces)
¾ t salt
¾ t pepper
1 t thyme (dried)
10 cups chicken broth (we use Better Than Bouillon)
1 T lemon juice
12 ounces egg noodles (extra wide-dried)
2 leaves bay leaves
Directions:
1. The night before, mix the brine concentrate with an equal amount of water, enough to submerge the chicken.
2. The following day, smoke the chicken at 230F until the internal breast temp is 165F. Allow the chicken to cool, then either shred or cut into bite sized pieces.
3. Turn Ninja Foodi on sauté on high. Once the pot is hot, add butter
4. Once the butter has melted, add onions, celery, and carrots.
5. Sauté and sit until onions just become translucent and tender.
6. Turn off the Ninja Foodi
7. Add in garlic, chicken, salt and pepper, thyme and stir until
all ingredients are well combined.
8. Pour in chicken broth and lemon juice. Stir well.
9. Pour in egg noodles But do not stir. Just press the egg noodles down
into the liquid until they are submerged.
10. Place the bay leaves on top of the egg noodles.
11. Close lid and make sure the valve is on the “seal” position.
12. Pressure cook on high for 3 minutes.
13. When timer beeps, allow the Ninja to naturally release pressure for 3-5 minutes,
then quick release remaining pressure.
14. Remove bay leaves.
15. Serve and ENJOY!
Equipment used:
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