Ingredients
Scale
- 3 cups cooked shredded or chopped chicken breast
- 6 cups low-sodium chicken stock
- 8 oz thin spaghetti or angel hair pasta, uncooked
- 1 (10.5 oz) can condensed cream of chicken soup
- 2 medium carrots, sliced
- 1/2 cup chopped celery
- 12 slices thick-cut bacon, cooked and crumbled
- 1 1/2 cups shredded mild cheddar cheese
- 1 (1 oz) packet Ranch dressing mix
- 1 cup whole milk
- 3/4 cup cream cheese, softened
- Vegetable oil for cooking
- Fresh parsley for garnish
Instructions
- Prepare the Bacon: Heat oil in a skillet and cook bacon until crispy; set aside.
- Create the Base: Combine chicken, vegetables, soups, milk, cream cheese, ranch mix, and bacon in a large pot.
- Initial Cooking: Bring to a boil while stirring occasionally to blend ingredients.
- Simmer and Develop: Reduce heat and simmer for 20-25 minutes until vegetables are tender.
- Add Pasta: Stir in spaghetti and cheese, continuing to simmer until pasta is cooked.
- Finish and Serve: Garnish with parsley and serve with crusty bread.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
