Ingredients:
3 cups cooked shredded or chopped chicken breast
6 cups low-sodium chicken stock
8 oz. Thin Spaghetti or Angel Hair – uncooked
1 (10.5 oz.) can condensed cream of chicken soup
2 medium carrots, sliced
1/2 cup chopped celery
12 slices of thick-cut bacon cooked and crumbled
1 1/2 cups shredded mild cheddar cheese
1 (1 oz.) packet Ranch dressing mix
1 cup whole milk
3/4 cup cream cheese, softened
Instructions
Heat a little amount of vegetable oil in a medium skillet and add chopped bacon. Cook until done or slightly crispy (is fine too!) and set aside.
Combine diced chicken, carrots, celery, condensed soup, chicken stock, milk, cream cheese, ranch dressing mix, and bacon in a large pot. Take it to a boil stirring occasionally.
Reduce the heat to low and simmer for 20 – 25 minutes.
Follow with pasta/spaghetti, grated cheese, and simmer until spaghetti is almost cooked.
When done, garnish with freshly chopped parsley and serve with bread like ciabatta.
Nutrition Information:
Calories: 530 | Fat: 34 grams | Saturated Fat: 17 grams | Cholesterol: 138 milligrams | Sodium: 1,000 milligrams | Carbohydrates: 23 grams | Fiber: 2 grams | Sugars: 6 grams | Protein: 33 grams
Frequently Asked Questions:
Can I use pre-cooked chicken for this recipe?
Yes, you can use pre-cooked chicken. Shredded or chopped cooked chicken breast works well, and it’s a great way to use leftovers.
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