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Instant Pot Chicken Noodle Soup - Unsophisticook - Dump and Go Dinner

8 Servings Recipe By

Ingredients

  • 2 pounds Chicken, Bone-In Breasts
  • 5 1/3 cups slice Carrot
  • 1/2 cups dice Celery
  • 2/3 cups dice Onion

Serving Day Ingredients

  • 12 cups Water
  • 6 teaspoons Bouillon, Chicken, Granules
  • 1 cup peel and dice Russet Potato
  • 8 ounces Egg Noodles
  • 1 tablespoon Kosher Salt
  • 1/2 teaspoons Black Pepper

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2.5 cups
  • 364 Calories
  • 12g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 109mg Cholesterol
  • 1420mg Sodium
  • 33g Total Carb
  • 2g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 29g Protein
  • 9 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Unsophisticook for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide chicken breasts among indicated number of freezer bags.
  2. Divide carrots, celery and onion among indicated number of round containers. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  3. Place frozen contents into inner pot.
  4. Add water, chicken base and potato.
  5. Lock cover into place and seal steam nozzle.
  6. Cook on high pressure for 40 minutes.
  7. Let pressure release naturally for 5 minutes then release any remaining pressure.
  8. Remove chicken from pot, shred and add back into pot.
  9. Add egg noodles to pot and stir.
  10. Close lid and set to steam for 2 minutes.
  11. Quick release pressure.
  12. Season with salt and pepper.

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