- 3 cups chicken shredded
- 10.5 oz. condensed chicken soup
- 6 cups chicken stock low sodium
- 1 cup milk whole
- 8 oz. cream cheese
- 1/2 cup carrots diced
- 1/2 cup celery diced
- 1 small onion
- 10 slices bacon cooked and diced
- 2 Tablespoons Ranch seasoning mix
- 3 cloves garlic
- 1/2 teaspoon garlic powder
- 2 cups cheddar cheese shredded
- 8 oz. angel hair pasta
Preheat oven to 350
Cook bacon and let cool. Chop into bite-sized pieces and set aside.
Place chicken breasts on a sprayed cookie sheet, season with salt and pepper, and bake for 20 minutes. Remove from the oven and shred the chicken using two forks.
In a large stockpot, over medium heat, add 1 tablespoon oil or butter and saute the chopped onion, celery, and carrots. Saute for about 5 minutes or until vegetables are tender.
In a medium-sized mixing bowl combine condensed chicken soup and 1 cup of milk. Whisk until smooth. Add the soup mixture to the pot and stir. Add in chicken broth and stir to combine.
Add ranch seasoning, garlic, and garlic powder.
Add in cream cheese and continue to stir as cream cheese melts. Bring to boil, stirring occasionally until cream cheese is incorporated into the soup.
Add chicken and bacon, and reduce heat to medium-low. Let simmer for 20 minutes.
Add pasta (break in half or quarters) and cheddar cheese and cook on low until noodles are tender and cheese is melted approximately 5-7 minutes.