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Ingredients
- 3c cooked chicken, chopped
- 8oz spaghetti, uncooked
- 1c sharp cheddar cheese, shredded
- 8 slices bacon, cooked & crumbled
- 1/2 yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 2 Tbsp olive oil
- 32oz chicken broth, low sodium
- 10.75oz cream of chicken soup
- 1c half & half
- 1 packet ranch seasoning mix
- Salt & Pepper to taste
Preparation
Step 1
1. Heat olive oil in Dutch oven pot and cook onion, celery, and carrots until softened.
2. Season with salt and pepper.
3. Add ranch and cook for 1 minute, ensuring vegetables are evenly coated.
3. Add broth and soup, mixing well.
4. Mix in spaghetti, bacon, and chicken, and bring to a boil.
5. Reduce heat to low and simmer 15 minutes, or until noodles are cooked and vegetables are tender.
6. Stir in cheese and half & half.
7. Cook another 3-5 minutes.
8. Enjoy!