- 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.
- LET’S MAKE IT :
- To start with you should set the temperature of the oven to 350 degrees.
- Then cook bacon and let cool. And please chop into bite-sized pieces set aside.
- On 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.
- Next add 1 tablespoon oil or butter in large stock pot over medium heat and saute the chopped onion, celery, and carrots until vegetables are tender, about 5 minutes.
- Pick a medium-sized mixing bowl and combine in 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.
- Alright you can now add ranch seasoning, garlic, and garlic powder.
- And please add in cream cheese stirring constantly as cream cheese melts. Afterwards, bring to boil and stir occasionally until cream cheese is incorporated into the soup.
- You;ll want to add chicken and bacon and reduce heat to medium-low. Be sure you let simmer for about 20 minutes.
- To finish, add pasta and cheddar cheese and cook on low for 5-7 minutes, or until noodles are tender and cheese is melted. break in half or quarters
- Nutrition Facts;
- 31 g | Protein:
- 21 g | Fat:
- 31 g | Saturated Fat:
- 14 g | Cholesterol: 85mg | Sodium: 1031mg | Potassium: 430mg | Fiber:
- 1 g | Sugar:
- 6 g | Vitamin A: 1748IU | Vitamin C: 2mg | Calcium: 237mg | Iron: 1mg
