Ingredients:
3 cups cooked chicken, chopped
8 oz. spaghetti noodles, uncooked
1 cup sharp cheddar cheese, grated
8 slices bacon, cooked and crumbled
1/2 yellow onion, diced
2 carrots, diced
2 stalks celery, diced
2 tablespoons olive oil
1 (32 oz.) package low-sodium chicken broth
1 (10.75 oz.) can condensed cream of chicken soup
1 cup half-and-half
1 (1 oz.) package dry ranch seasoning mix
Kosher salt and freshly ground pepper, to taste
” Who comes to your mind when you see this? let him know.”
Directions:
Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for about 5-7 minutes until vegetables are softened.
Stir in the condensed cream of chicken soup, low-sodium chicken broth, and half-and-half. Bring the mixture to a simmer.
Add the uncooked spaghetti noodles and cook until tender, about 10 minutes.
Stir in the chopped cooked chicken, grated cheddar cheese, and dry ranch seasoning mix. Let the soup simmer for an additional 5 minutes.
Season with kosher salt and freshly ground pepper to taste.
Garnish with crumbled bacon before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 380 kcal | Servings: 6 servings
