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There’s nothing I love more in the winter than comfort food. That usually includes soups and stews. Unfortunately, besides Jayden my family will never all eat the same soup. But, I decided to try this spin on a chicken noodle soup and they all loved it! The fact that Andrew ate two bowls the first night and Parker almost turned down Chick Fil A for lunch the next day to eat leftovers says A LOT! I made some adjustments to the Crack Chicken Noodle Soup recipe I found on Pinterest to make it a little time-saving and it was so good!

When I make soups, I love using the Instant Pot because it cooks things up so much quicker! I have the 8 quart, and it’s perfect for my family of 5 dinners.

Prep Work

Anytime I’m making something with a chicken base where shredded or chunked chicken is needed, I just grab a rotisserie chicken from the grocery store and chunk it up. It saves so much time and lets me keep my chicken breasts for other dinners.

Chunk up the chicken, cube up the creamed cheese and cut the carrots to bite size pieces. That’s it for the prep work!

Recipe Details

Yes, it’s really just that simple! In under 30 minutes start to finish you can have a hearty soup the whole family will love! I even saved more time and mess by using real bacon bits (salad topper) instead of frying up bacon. With the creamy base and hints of ranch and bacon, it’s such a good spin on a traditional chicken noodle soup. If you don’t have an instant pot, you could easily fix this on the stovetop, it will just take you a tad bit longer.

The proof is in the empty bowl! I hope this is something you can add to your family favorites and you all love as much as we did! Be sure to pin the recipe so you can always easily find it.