Instant Pot Chicken Noodle Soup (freezer meal)

Instant Pot Chicken Noodle Soup

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Ingredients

• 1 pound boneless skinless chicken thighs, diced
• 1 small onion, diced
• 6 carrots, sliced
• 6 celery ribs, sliced
• 1/2 teaspoon thyme
• 1/2 teaspoon celery seed
• 1/2 teaspoon turmeric
• 1 teaspoon sea salt
• 1 tablespoon cornstarch
• 32oz chicken broth (not needed until day of cooking)
• 2 cups wide egg noodles (not needed until day of cooking)

Instructions

1. Label your freezer container with the name of the recipe, cooking instructions, and use-by date (three months from when you prepped the meal). Add all ingredients, except noodles and broth, to your container. seal, and freeze for up to three months. When ready to cook, thaw in warm water for a few minutes then add to Instant pot with broth and cook for 25 minutes on high pressure. boil noodles separately.