Chicken Noodle Soup

Chicken Noodle Soup

Directions:

(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
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

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

Directions:

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.
Top with extra crumbled bacon if desired
ENJOY!!