This heart-warming soup is just too perfect! It will not only satisfy all your cravings but as well as your soul! I kid you not! You have got to give this recipe a try! I promise you that it will be the best decision you will ever make today! I have listed all the things you will be needing so you just have to follow them step by step and you are good to go! My only advice to you is to add more bacon on top. Have a blessed day, everyone. Enjoy!
Ingredients:
1 c whole milk
12 slices of thick-cut bacon cooked and crumbled
6 c low-sodium chicken stock
3 c cooked shredded or chopped chicken breast (You can also use rotisserie chicken)
1 (1 ounce) packet Ranch dressing mix
¾ c cream cheese, softened
1 (10.5 ounces) can condensed chicken soup
8 ounces thin Spaghetti or Angel Hair – uncooked
½ c chopped celery
2 medium carrots, sliced
1 ½ c shredded mild cheddar cheese
Directions:
Place a skillet on the stove and turn the heat to medium.
Add the bacon, then cook until crispy.
Transfer the crispy bacon into a mixing bowl. Allow it to cool, then crumble into small pieces.
Place a large Dutch oven on the stove.
Add the chicken stock, condensed soup, ranch dressing, cream cheese, chicken, milk, crumbled bacon, and celery. Stir until well blended.
Turn the heat to medium-high and allow the mixture to boil.
Reduce to medium-low heat, then simmer everything for about 25 minutes or less.
Add the cheese and noodles, then simmer for a few more minutes until the cheese has melted completely and the pasta is firm to bite or al dente.
Remove the skillet from the stove.
Serve right away and enjoy!
Note:
Feel free to add more bacon if you wish.
Ingredients
- 1 c whole milk
- 12 slices of thick-cut bacon cooked and crumbled
- 6 c low-sodium chicken stock
- 3 c cooked shredded or chopped chicken breast (You can also use rotisserie chicken)
- 1 (1 ounce) packet Ranch dressing mix
- ¾ c cream cheese, softened
- 1 (10.5 ounces) can condensed chicken soup
- 8 ounces thin Spaghetti or Angel Hair – uncooked
- ½ c chopped celery
- 2 medium carrots, sliced
- 1 ½ c shredded mild cheddar cheese
Instructions
Place a skillet on the stove and turn the heat to medium.
Add the bacon, then cook until crispy.
Transfer the crispy bacon into a mixing bowl. Allow it to cool, then crumble into small pieces.
Place a large Dutch oven on the stove.
Add the chicken stock, condensed soup, ranch dressing, cream cheese, chicken, milk, crumbled bacon, and celery. Stir until well blended.
Turn the heat to medium-high and allow the mixture to boil.
Reduce to medium-low heat, then simmer everything for about 25 minutes or less.
Add the cheese and noodles, then simmer for a few more minutes until the cheese has melted completely and the pasta is firm to bite or al dente.
Remove the skillet from the stove.
Serve right away and enjoy!
Notes
Feel free to add more bacon if you wish.
