Crack Chicken Noodle Soup

By ccavaletti

Ingredients

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

Details

Servings 8

Preparation

Step 1

Heat olive oil in a large stock pot over medium-high heat and sauté onion, carrot and celery until softened. Season with salt and pepper.

Add dry ranch mix and cook for 1 minute, stirring until veggies are evenly coated, then add chicken broth and chicken soup.

Stir together and mix in spaghetti, bacon and chicken, then bring to a boil.

Reduce heat to low and cook for 15 minutes, or until noodles are cooked and veggies are tender, then stir in cheddar cheese and half-and-half.

Cook for another 3-5 minutes, then serve and enjoy.

This recipe was online at 12 Tomatoes.