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!
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.
