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INGREDIENTS:
Chicken stock low sodium: 6 cups
Milk whole: 1 cup
Cream cheese: 8 oz.
Carrots diced: 1/2 cup
Celery diced: 1/2 cup
Onion: 1 (small)
Bacon: 10 slices (cooked and diced)
Ranch seasoning mix: 2 Tablespoons
Garlic: 3 cloves
Garlic powder: 1/2 teaspoon
Cheddar cheese shredded: 2 cups
Angel hair pasta: 8 oz.
How To Make It:
Step 1:
To start with, you should set the temperature of the oven to 350 degrees.
Step 2:
Then cook bacon and let cool. And please chop into bite-sized pieces, set aside.
Step 3:
On a sprayed cookie sheet, place chicken breasts, season with salt and pepper, and bake for approx 20 minutes, then remove from oven and shred the chicken using two forks.
Step 4:
Next, add 1 tablespoon oil or butter in a large stockpot over medium heat and saute the chopped onion, celery, and carrots until vegetables are tender about 5 minutes.
Step 5:
Pick a medium-sized mixing bowl and combine condensed chicken soup and 1 cup of milk together, whisking until smooth. Immediately add the soup mixture to the pot and stir then add in chicken broth, stirring to combine.
Step 6:
Alright, you can now add ranch seasoning, garlic, and garlic powder.
Step 7:
And please add in cream cheese, stirring constantly as cream cheese melts. Afterward, bring to boil and stir occasionally until cream cheese is incorporated into the soup.
Step 8:
You’ll want to add chicken and bacon and reduce heat to medium-low. Be sure you let simmer for about 20 minutes.
Step 9:
To finish, add pasta (break in half or quarters) and cheddar cheese and cook on low for 5-7 minutes, or until noodles are tender and cheese is melted.
Enjoy.
