3 cups cooked, shredded or chopped chicken breast (You can also use roast chicken)
1 can of condensed chicken soup
6 cups low-sodium chicken broth
1 cup of whole milk
1/2 cup chopped celery
2 medium carrots, sliced
1 package of Ranch dressing mix.
12 slices of cooked and shredded coarse-cut bacon
1 1/2 cups grated soft cheddar cheese
3/4 cup cream cheese, softened
8 oz. Fine spaghetti or angel hair – uncooked
Cook the bacon, drain it, cut and shred it, set it aside.
Combine the chicken, condensed soup, chicken broth, milk, cream cheese, carrots, celery, ranch dressing and crumbled bacon in a large Dutch oven over medium-high heat and bring to a boil.
Lower the heat to medium-low and simmer for 20 – 25 minutes.
Add the noodles and cheese and simmer until the noodles are fully cooked.
Cover with more crumbled bacon if desired.