Cooking Instructions:
(stovetop): IF frozen, thaw in fridge. Empty soup bag into a pot. Add 6 c. water (Split Orders add only 3 c. water). Bring to a boil over medium-high heat. Reduce heat and simmer 10 min. Increase heat to medium-high. Stir in chicken & noodles. Boil gently until noodles are tender and chicken is cooked through, about 8-10 min. Serve with warm multi-grain rolls (included). Suggested Sides: Fresh clementines, mangoes, or pineapple.

Instant Pot Cooking Instructions:

1. Empty the bag of soup ingredients into the Instant Pot.
2. Add 6 cups of water. (3 for SPLIT orders)
3. Add the diced chicken.
4. Lock the lid in place and seal the valve.
5. Pressure cook on high for 15 minutes.
6. Use the Quick Release Method* to bring the pressure back to normal.
7. Carefully open the lid and add the egg noodles to the Instant Pot
8. Set the lid loosely on the Instant Pot allow the noodles to soften and the soup to cool (about 5 minutes)

*Quick Release Method – manually releasing the pressure in the Instant Pot at the end of cooking, by opening the pressure valve. Safety Tip – put a tea towel over the valve and wear oven mitts to prevent water spray and scalds.

Ingredients

This is a guideline only. The information provided may not include all allergens nor list all the sub-ingredients in pre-prepared ingredients. For more information about specific ingredients, please contact your nearest SupperWorks location.