Recently a recipe came across my Facebook page for “Crack Chicken Noodle Soup”. It looked really good, but I wanted to tweak it a bit to make it more ‘my own’. For today’s Make It Monday, I decided to share my end result.
Here is what I ended up with as the recipe:
Ingredients
4 cups shredded rotisserie chicken (I bought mine at Walmart. One chicken was enough to use in this recipe and hubby had some pieces left over for a meal.)
1 can condensed cream of chicken soup
1 cup regular almond milk
8 cups low-sodium chicken soup
1 bag of frozen mixed vegetables
1 packet Ranch dressing mix
1 cup bacon bits (I got mine from Aldi)
1 1/2 cups shredded mild cheddar cheese
1/2 cup cream cheese, softened
Angel Hair spaghetti- uncooked (I just eyeballed this. The original recipe called for 8 ounces. I probably put in about 6. I felt there was a bit too much noodle in the final result, so I might cut back a bit next time.)
Instructions
I started by using two forks to shred the rotisserie chicken. I did not use the skin, just the meat. I put all of the ingredients into my Instant Pot, breaking the spaghetti in half as I threw it in. I set the pot on manual for about 8 minutes with pressure. I did a quick release at the end of the cycle and checked it to determine if the pasta was done enough to suit our taste. I ended up cooking mine under pressure for a bit more, but you can use your judgement.
Here is what the resulting soup looked like:
My hubby, daughter, and son-in-law all raved about this! It was thick and creamy, filling, and had a wonderful taste due to the ranch dressing mix. I will definitely be fixing this one again when we get a big winter snow on the ground. It is PERFECT for days like that!
If you click below you can get a pdf of the recipe. Let me know what you think if you give it a try!
Instant Pot Crack Chicken Noodle Soup
Renewal and Refuge 