CRACK CHICKEN SOUP

 

 

INGREDIENTS :

 

Chicken stock low sodium: 6 cups

 

Milk whole: 1 cup

 

Cream cheese: 8 oz.

 

Carrots diced: 1/2 cup

 

Celery diced: 1/2 cup

 

Onion: 1 (small)

 

Bacon: 10 slices (cooked and diced)

 

Ranch seasoning mix: 2 Tablespoons

 

Garlic: 3 cloves

 

Garlic powder: 1/2 teaspoon

 

Cheddar cheese shredded: 2 cups

 

Angel hair pasta: 8 oz.

 

How To Make It:

 

Step 1:

To start with, you should set the temperature of the oven to 350 degrees.

 

Step 2:

Then cook bacon and let cool. And please chop into bite-sized pieces, set aside.

 

Step 3:

On a sprayed cookie sheet, place chicken breasts, season with salt and pepper, and bake for approx 20 minutes, then remove from oven and shred the chicken using two forks.

 

Step 4:

Next, add 1 tablespoon oil or butter in a large stockpot over medium heat and saute the chopped onion, celery, and carrots until vegetables are tender about 5 minutes.

 

Step 5:

Pick a medium-sized mixing bowl and combine condensed chicken soup and 1 cup of milk together, whisking until smooth. Immediately add the soup mixture to the pot and stir then add in chicken broth, stirring to combine.

 

Step 6:

Alright, you can now add ranch seasoning, garlic, and garlic powder.

 

Step 7:

And please add in cream cheese, stirring constantly as cream cheese melts. Afterward, bring to boil and stir occasionally until cream cheese is incorporated into the soup.

 

Step 8:

You’ll want to add chicken and bacon and reduce heat to medium-low. Be sure you let simmer for about 20 minutes.

 

Step 9:

To finish, add pasta (break in half or quarters) and cheddar cheese and cook on low for 5-7 minutes, or until noodles are tender and cheese is melted.