The Soup Diva

• 2 chicken breasts
• 8 oz cream cheese
• 3 cups pasta (I like egg noodles) or 2 cups rice
• 2 cups chicken broth
• 1 cup frozen broccoli (or other frozen vegetable – optional)
• 1 cup shredded cheese (optional)
• 1/4 cup bacon bits (optional)
• 1/4 cup diced onion (optional)
• 2 tbsp olive oil
• 1 pkg ranch dressing mix
• salt and black pepper to taste

Heat oil on Saute; add chicken and cook on all sides. Add broth, scraping bottom of pot to loosen any chicken or brown bits, then all ingredients except noodles. Switch to Pressure Cook for 5 minutes; use Quick Release, remove chicken to plate, and stir noodles into pot. Reset Pressure Cook for 3 minutes; shred chicken while waiting. Use Quick Release and stir chicken back in with shredded cheese if desired. Add salt/pepper if needed before serving.