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Ingredients
Scale
- 3 cups cooked shredded or chopped chicken breast (use rotisserie chicken for convenience)
- 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 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 pasta, uncooked
Instructions
- Cook bacon in a large skillet until crispy, then crumble and set aside.
- Combine chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, and ranch mix in a large Dutch oven.
- Bring mixture to a boil over medium-high heat.
- Reduce heat and simmer for 20-25 minutes.
- Add uncooked pasta and cheddar cheese, simmering until noodles are cooked.
- Serve hot, topped with additional bacon if desired.
Notes
Ensure cream cheese is softened for smooth blending.
Adjust seasoning to taste with herbs or spices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 900
- Fat: 24
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 30
- Cholesterol: 100