Ingredients
- 3 cups cooked, shredded, or chopped chicken breast (rotisserie chicken works well)
- 1 (10.5 oz) can condensed chicken soup
- 6 cups low-sodium chicken stock
- 1 cup whole milk
- ½ cup chopped celery
- 2 medium carrots, sliced
- 1 (1 oz) packet Ranch dressing mix
- 12 slices thick-cut bacon, cooked and crumbled
- 1½ cups shredded mild cheddar cheese
- ¾ cup cream cheese, softened
- 8 oz thin spaghetti or angel hair, uncooked
Instructions
- Prepare the Bacon: Cook the bacon until crispy, then drain, cut, and crumble it; set aside.
- Combine Ingredients: In a large Dutch oven, mix together the chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, Ranch dressing mix, and crumbled bacon. Bring to a boil over medium-high heat.
- Simmer: Reduce the heat to medium-low and let the soup simmer for 20-25 minutes.
- Add Noodles and Cheese: Stir in the uncooked noodles and shredded cheddar cheese, continuing to simmer until the noodles are fully cooked.
- Garnish: Serve hot, topped with extra crumbled bacon if desired.
Notes
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes | Servings: Varies
This comforting soup is sure to warm you up and satisfy your cravings! Enjoy every delicious spoonful!