Servings: serves 6

1/2 cup yellow onion, diced ½ cup yellow onion, diced
1 cup shredded carrots 1 cup shredded carrots
1 tsp minced garlic 1 tsp minced garlic
1 cup uncooked wild rice 1 cup uncooked wild rice
1 can chickpeas, drained 1 can chickpeas, drained
4 cups vegetable or chicken broth 4 cups vegetable or chicken broth
1 tsp salt 1 tsp salt
1 tsp poultry seasoning 1 tsp poultry seasoning
1/4 tsp (1 mL) celery salt ¼ tsp (1 mL) celery salt
pinch of red pepper flakes pinch of red pepper flakes
1 lb chicken breasts (optional) 1 lb chicken breasts (optional)
 
On serving day: subheading: On serving day:
1/4 cup butter ¼ cup butter
1/4 cup cornstarch ¼ cup cornstarch
2-1/2 cups whole milk 2-½ cups whole milk

Add all ingredients to a gallon-sized freezer bag or container for instant pot.
MAKE IT NOW: Add to either the instant pot or crockpot and cook as directed below.

MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible, and freeze.  MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible, and freeze.
COOK IN INSTANT POT  COOK IN INSTANT POT
From frozen, add contents into an instant pot. Add 1/4 cup water. Cook for 30 minutes at high pressure then allow 10 minutes for natural release.  From frozen, add contents into an instant pot. Add ¼ cup water. Cook for 30 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer into an instant pot. Cook for 28 minutes at high pressure, then allow 10 minutes for natural release.  From thawed or freshly made, transfer into an instant pot. Cook for 28 minutes at high pressure, then allow 10 minutes for natural release.
COOK IN CROCKPOT  COOK IN CROCKPOT
From frozen, transfer to slow cooker. Cook on high for 4-5 hours.  From frozen, transfer to slow cooker. Cook on high for 4 to 5 hours.
From thawed or freshly made, transfer into slow cooker. Cook on high for 3-4 hours or low for 6-7 hours.  From thawed or freshly made, transfer into slow cooker. Cook on high for 3 to 4 hours or low for 6 to 7 hours.
TO SERVE: After cooking in Instant Pot or Crockpot, shred chicken if using. In a small saucepan melt butter over medium heat. Add cornstarch and whisk for 30 seconds until smooth. Add in whole milk and whisk, stirring constantly until thickened. Add to soup and stir gently until all blended together and creamy. Serve.  TO SERVE: After cooking in Instant Pot or Crockpot, shred chicken if using. In a small saucepan melt butter over medium heat. Add cornstarch and whisk for 30 seconds until smooth. Add in whole milk and whisk, stirring constantly until thickened. Add to soup and stir gently until all blended together and creamy. Serve.