Ingredients:
3 cups cooked shredded or chopped chicken breast (You can also use rotisserie chicken)
1 (10.5 oz.) can condensed chicken soup
6 cups low-sodium chicken stock
1 cup whole milk
1/2 cup chopped celery
2 medium carrots, sliced
1 (1 oz.) packet Ranch dressing mix
12 slices of thick-cut bacon cooked and crumbled
1 1/2 cups shredded mild cheddar cheese
3/4 cup cream cheese, softened
8 oz. Thin Spaghetti or Angel Hair – uncooked
Directions:
Step 1: Place a skillet on the stove and turn the heat to medium.
Step 2: Add the bacon and cook until brown and greasy.
Step 3: Remove the skillet from the heat and drain the bacon.
Step 4: Place the bacon in a mixing bowl. Crumble and set aside.
Step 5: Place a large Dutch oven on the stove.
Step 6: Add the condensed soup, chicken stock, chicken, cream cheese, milk, ranch dressing, celery, and crumbled bacon.
Step 7: Turn the heat to medium-high and allow the mixture to boil.
Step 8: Reduce to medium-low heat and simmer for 25 minutes.
Step 9: Add in the noodles and cheese. Simmer for another 8 minutes or until the cheese has melted and the pasta is al dente.
Step 10: Remove from the heat.
Step 11: Serve and enjoy!
Note:
For extra flavour, you can sprinkle more bacon on top.
