CRACK CHICKEN SOUP

Ingredients:

• 3 cups chicken, shredded
• 10.5 oz. condensed chicken soup
• 6 cups chicken stock, low sodium
• 1 cup milk, whole
• 8 oz. cream cheese
• 1/2 cup carrots, diced
• 1/2 cup celery, diced
• 1 small onion
• 10 slices bacon, cooked and diced
• 2 tablespoons Ranch seasoning mix
• 3 cloves garlic
• 1/2 teaspoon garlic powder
• 2 cups cheddar cheese, shredded
• 8 oz. angel hair pasta

Instructions:

1. Preheat Oven:
   • Preheat oven to 350°F.
2. Cook Chicken:
   • Cook bacon until crispy, let it cool, and chop it into bite-sized pieces. Set aside.
   • Place chicken breasts on a sprayed cookie sheet, season with salt and pepper, and bake for 20 minutes. Remove from the oven and shred the chicken using two forks.
3. Prepare Vegetables:
   • In a large stockpot over medium heat, add 1 tablespoon oil or butter and sauté the chopped onion, celery, and carrots for about 5 minutes or until vegetables are tender.
4. Prepare Soup Base:
   • In a medium-sized mixing bowl, combine condensed chicken soup and 1 cup of milk. Whisk until smooth.
   • Add the soup mixture to the pot and stir. Add in chicken broth and stir to combine.
   • Add ranch seasoning, garlic, and garlic powder.

1. Incorporate Cream Cheese:
   • Add cream cheese and continue to stir as the cream cheese melts. Bring to a boil, stirring occasionally until cream cheese is fully incorporated into the soup.
2. Add Chicken and Bacon:
   • Add shredded chicken and diced bacon. Reduce heat to medium-low and let it simmer for 20 minutes.
3. Add Pasta and Cheese:
   • Break angel hair pasta in half or quarters and add it to the soup.
   • Add shredded cheddar cheese and cook on low until noodles are tender and cheese is melted, approximately 5-7 minutes.

Enjoy your Chicken Bacon Ranch Pasta Soup!