yefqq 
Ingredients :
CRACK CHICKEN SOUP
- 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 :
CRACK CHICKEN SOUP
-Preheat oven to 350
-Cook bacon and let cool. Chop into bite-sized pieces and set aside.
-Place chicken breasts on sprayed cookie sheet, season with salt and pepper and bake for 20 minutes.
Remove from oven and shred the chicken using two forks.
-In large stock pot, over medium heat, add 1 tablespoon oil or butter and saute the chopped onion, celery, and carrots.
Saute for about 5 minutes or until vegetables are tender.
-In 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.
-Add in cream cheese and continue to stir as cream cheese melts.
Bring to boil, stirring occasionally until cream cheese is incorporated into the soup.
-Add chicken and bacon, and reduce heat to medium-low.
Let simmer for 20 minutes.
-Add pasta (break in half or quarters) and cheddar cheese and cook on low until noodles are tender and cheese is melted, approximately 5-7 minutes.