1Largeboneless skinless chicken breast (or 6 tenderloins)(diced)
2Tbspolive oil
1Tspsalt(or more to taste)
½Tspblack pepper(or more to taste)
1Tspgarlic powder
1Tspdried parsley
½Tsppoultry seasoning
½Tbspchicken bouillon powder
2Cupsunsalted chicken or vegetable stock or broth
Instructions
Preheat your air fryer to 380°F (or the closest setting your specific air fryer has)
In a bowl toss the cubed chicken breast, diced carrots, and diced onions with the olive oil, salt, pepper, garlic powder, parsley, poultry seasoning, and bouillon powder until evenly coated
½ Small white or yellow onion, 3 Medium carrots, 1 Large boneless skinless chicken breast (or 6 tenderloins), 2 Tbsp olive oil, 1 Tsp salt, ½ Tsp black pepper, 1 Tsp garlic powder, 1 Tsp dried parsley, ½ Tsp poultry seasoning, ½ Tbsp chicken bouillon powder
Spread the chicken and vegetables into an even layer in the preheated air fryer basket
Cook on the air fry setting for 10 minutes, pausing halfway through to shake the basket, until veggies are browned and the chicken reaches 165°F in the center
Add the cooked vegetables and chicken to the chicken stock. Tip: To ensure a warm soup, microwave the stock or heat it on the stove while the chicken and veggies are cooking
2 Cups unsalted chicken or vegetable stock or broth
Serve with your favorite sides!
Notes
You may also add 2 ribs of diced celery if you like (it’s just my personal preference to omit it)
All seasonings are adjustable and swappable. Other great options include thyme, oregano, or Italian seasoning
Instead of raw chicken, you can use about 1 ½ cups of cooked, shredded rotisserie chicken instead. Just add it in the last 3 minutes of cooking instead to reheat it
You can add more stock if you like a more brothy recipe. I’ve added up to 3 cups without needing to adjust the seasoning level
This recipe will produce cooked but still crisp vegetables. If you prefer softer vegetables, cook them for 5-10 minutes before adding the chicken to soften them more without overcooking your chicken
It’s normal for some of the smaller veggie dices to fall through the grate in an air fryer basket. You can just scrape everything out on top, then remove the basket and retrieve the lost bits from below
I made this recipe in my 8-qt Ninja air fryer. If you have a smaller air fryer, you may need to cook in batches to prevent overcrowding (or you can adjust the recipe down)
Store leftover chicken soup in the refrigerator in an airtight container for 3-4 days, or freeze for up to 3 months. I do not recommend freezing if you’ve added noodles, as they’ll get mushy
To reheat your soup, place a portion in an oven safe bowl and air fry at 350°F for 3-5 minutes, or until warmed through. You may also microwave for about 1 minute on high. Make sure to stir halfway through in either case for best results and even heating
Exact nutritional values will vary based on brand of ingredients, any swaps or adjustments, and actual quantity consumed, so please consider this a guideline only