12 Healthy Freezer Meals for Two People

Ingredients

• 1.5 pieces Chicken Breast (trimmed of excess fat, raw)
• 1 cup Onion (diced; about one medium onion)
• 1 cup Celery (diced; pre‑diced celery works well)
• 0.5 lb Carrots (peeled and diced; about 4 medium carrots)
• 0.5 tsp Salt (split between two bags)
• 0.5 tsp Dried Thyme (optional, for flavor)
• 0.25 tsp Celery Seed
• 0.25 tsp Turmeric

Instructions

1. Dice the Vegetables

   Dice the onion, celery, and carrots into roughly ½‑inch pieces. If you bought pre‑diced vegetables, simply measure them out.

   Time: PT10M

2. Trim the Chicken

   Trim any visible fat from the chicken breasts. Leave the breasts whole (you’ll shred them after cooking).

   Time: PT5M

3. Assemble the Freezer Bag

   Place the diced onion, celery, carrots, salt, thyme, celery seed, turmeric, and the trimmed chicken breast into a reusable gallon‑size freezer bag. Press out excess air, leaving about 2 inches at the top, then roll the bag to expel remaining air and seal tightly.

   Time: PT5M

4. Label and Freeze

   Write the recipe name, date, and cooking instructions on a label and attach it to the bag. Place the bag in the freezer.

   Time: PT5M

5. Cook the Soup

   When ready to eat, place the frozen bag into the Instant Pot. Add 3 cups (720 ml) of low‑sodium chicken broth. Seal the lid and set to “Pressure Cook” on low pressure for 30 minutes. Allow a natural pressure release (about 10 minutes). Open, remove the bay leaf if present, add 2 oz (about ½ cup) of egg noodles, stir, and let sit 5 minutes until noodles are tender.

   Time: PT40M

6. Serve

   Taste and adjust seasoning with salt or pepper if needed. Ladle into bowls and enjoy.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

25 g

Carbohydrates

20 g

Fat

5 g

Fiber

3 g