Ingredients
Scale
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 of 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, drain, cut, and crumble; set aside.
- Combine Ingredients: In a large Dutch oven, mix 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 heat to medium-low and simmer for 20 – 25 minutes.
- Add Noodles and Cheese: Add noodles and cheese, continuing to simmer until noodles are fully cooked.
- Garnish: Top with extra crumbled bacon, if desired.
- Enjoy this rich, hearty soup that combines the creamy texture of cream cheese and the tangy taste of Ranch, all brought together with succulent chicken and crispy bacon. A perfect, warming dish for any time of the year.
