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
1 CUP CRUMBLED BACON
1 1/2 CUPS SHREDDED MILD CHEDDAR CHEESE
1/2 CUP CREAM CHEESE, SOFTENED
8 OZ. THIN SPAGHETTI OR ANGEL HAIR – UNCOOKED
Instructions
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 HEAT TO MEDIUM-LOW AND SIMMER FOR 20 – 25 MINUTES.
ADD NOODLES AND CHEESE AND SIMMER UNTIL NOODLES ARE FULLY COOKED.