Creamy Chicken Noodle Soup

Servings: 8

Preparation Time: 30 minutes

Ingredients:

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

Preparation:

1. In a large stock pot, heat olive oil over medium-high heat. Add diced onion, carrot, and celery. Sauté until softened, then season with salt and pepper.
2. Sprinkle dry ranch seasoning mix over the vegetables and stir well to coat evenly. Cook for 1 minute.
3. Pour in the low-sodium chicken broth and condensed cream of chicken soup. Stir until combined.
4. Add uncooked spaghetti noodles, chopped chicken, and crumbled bacon to the pot. Bring the mixture to a boil.
5. Reduce the heat to low and simmer for 15 minutes, or until the noodles are cooked through and the vegetables are tender.
6. Stir in grated cheddar cheese and half-and-half. Cook for an additional 3-5 minutes until the cheese is melted and the soup is heated through.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy!