Description

This is not your typical chicken noodle soup. It takes it to the next level, with chicken, cheddar cheese, Ranch dressing seasoning mix, veggies and pasta. It makes a great meal that even the kids will love and can be on the table in 30 minutes.

Ingredients

• 3 c. cooked chicken, chopped
• 8 oz. spaghetti pasta, uncooked (or your choice of pasta or egg noodles)
• 1 c. sharp cheddar cheese, grated
• 8 slices bacon, cooked and crumbled
• 1/2 yellow onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 T. olive oil
• 32 oz. pkg. low-sodium chicken broth/stock
• 10.75 oz. condensed cream of chicken soup
• 1 c. half-and-half
• 1 oz. pkg. dry Ranch dressing/seasoning mix
• Kosher salt and freshly ground pepper, to taste

Steps

1. Heat olive oil in a large stock pot over medium-high heat; sauté onion, carrots and celery until softened; season with salt and pepper, to taste. Add dry Ranch dressing/seasoning mix; cook for 1 minute, stirring until vegetables are evenly coated. Add chicken broth/stock and chicken soup; stir. Stir in spaghetti, bacon and chicken; bring to a boil; reduce heat to low; cook for 15 minutes, or until pasta is cooked and vegetables are tender. Stir in cheddar cheese and half-and-half; cook 3-5 minutes.
2. Serve.
3. 8 servings.