Advertisement
- 3 cups of cooked chicken breast, shredded or chopped (you can also use rotisserie chicken)
- 1 can (10.5 oz.) of condensed chicken soup
- 6 cups of low-sodium chicken stock
- 1 cup of whole milk
- 1/2 cup of chopped celery
- 2 medium carrots, sliced
- 1 packet (1 oz.) of Ranch dressing mix
- 12 slices of thick-cut bacon, cooked and crumbled
- 1 1/2 cups of shredded mild cheddar cheese
- 3/4 cup of softened cream cheese
- 8 oz. of thin spaghetti or angel hair, uncooked
Advertisement
- Cook the bacon, drain, cut, and crumble. Set aside.
- Combine 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 noodles and cheese and simmer until the noodles are fully cooked.
- Top with extra crumbled bacon if desired.
- ENJOY!!
Advertisement
