Description
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
- 1 pound chicken breast, diced
- 6 slices bacon, cut into small pieces
- 1 cup chopped carrots
- 1 small onion, diced
- 4 cups chicken broth
- 1 cup chopped celery
- 1 (1 ounce) package ranch seasoning mix
- 1 (8 ounce) package spaghetti
- 1 cup Cheddar cheese
- 1 cup grated Parmesan cheese
- 1 cup heavy whipping cream
- 1 teaspoon salt, or to taste
- 1 teaspoon ground black pepper, or to taste
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 6