Creamy Bacon and Ranch Chicken Noodle Soup
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:
Cook the bacon, drain, cut, and crumble - set aside.
Combine the chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon in a large Dutch oven over medium-high heat and bring to a boil.
Turn down the heat to medium-low and simmer for 20 - 25 minutes.
Add the noodles and cheese and simmer until the noodles are fully cooked.
Top with extra crumbled bacon if desired.
Enjoy!
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes