Creamy Bacon and Ranch Chicken Noodle Soup

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
2 medium carrots, sliced
1 1 oz. packet Ranch dressing mix
12 slices of thick-cut bacon, cooked and crumbled
1 1/2 cups shredded mild cheddar cheese
3/4 cup cream cheese, softened
8 oz. Thin Spaghetti or Angel Hair – uncooked

Cook the bacon, drain, cut, and crumble – set aside.

Combine the 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 the heat to medium-low and simmer for 20 – 25 minutes.

Add the noodles and cheese and simmer until the noodles are fully cooked.

Top with extra crumbled bacon if desired

Number Of Servings: 6

Preparation Time: 50 minutes