Cooking Thursday

 Last week, I told you I made some yummy soup on New Years Day.  It's not the most healthy version of chicken noodle soup, but good for a special treat.  This recipe is one that a friend shared on Facebook, and I knew Bob would like it because...   bacon.  Enough said!  Except it was really good!

Crack 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 

1 cup crumbled bacon 

1 1/2 cups shredded mild cheddar cheese 

4 ounces cream cheese, softened 

8 oz. Thin Spaghetti or Angel Hair - uncooked, broken into thirds

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. 

Enjoy!