Prep Time: 10 Min     Cook Time: 30 Min    Total Time:  40 Min

Ingredients:

• 3 cups of chopped and cooked chicken
• 6 cups of chicken broth
• 10.5 oz cream of chicken soup
• 1 cup of whole millk
• 2 stalks of celery sliced
• 2 carrots thinly sliced
• 1 oz package of Ranch Dressing
• 12 slices of thick cut bacon cooked and crumbled
• 1 1/2 cups of shredded cheddar cheese
• 3/4 cups cream cheese softened
• 8 oz noodles (I used GF Jovial Spaghetti noodles cut in half prior to cooking)

Directions:

1. Using a large dutch oven, put in the cooked chicken, chicken soup, chicken broth, milk, cream cheese, celery, carrots, Ranch seasoning and chopped bacon.
2. Bring the mixture to a boil then reduce heat to a simmer and cook for another 20 to 25 min.
3. Boil noodles seperately and make sure are almost but not quite al dente. (as we will be finishing cooking them in the soup base we make)
4. Stir in noodles to the mixture and add the shredded cheese as well. Cook for 5-6 more mintues until noodles are fully done.

Substituions:

• You can put bacon bits in instead of cooking and chopping your own.
• Frozen vegetables work great for this meal and is easy to have on hand.
• Rotisserie chicken is also a great substitute instead of cooking your own and makes cooking this meal a lot faster!

Notes:

• If your not a big fan of smokey flavor reduce the amount of bacon added to the recipe or cut it out all together
• Garlic toast pairs wonderfully with the soup and adds some extra texture!