Suzanne's Instant Pot® Creamy Chicken Noodle Soup
This variation on crack chicken noodle soup cooked in the pressure cooker or Instant Pot® has just a few changes and some extra cheese. Still as quick and easy as the original and even more delicious. This soup also freezes very well in resealable plastic bags!
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Recipe Summary
Ingredients
Directions
Cook's Notes:
You can use cooked chicken in place of raw; just add it at the end so that the meat doesn't dry out. Add a bit of olive oil to saute the carrots and onions at the beginning as well.
You can substitute 6 tablespoons real bacon bits for the sliced bacon, if you prefer. Angel hair pasta can work in place of regular spaghetti. Half-and-half or milk can be used instead of cream.
If soup is too thick, add more cream, milk, or half-and-half at the end. The mixture will thicken as it stands. You could probably also add a little more warm chicken broth if you didn't want to add more dairy. Additionally, you could add more of either cheese at this point if desired.
