°3 cups of shredded chicken
°10.5 oz. condensed chicken soup
°6 cups low sodium chicken broth
°1 cup of whole milk
°8 oz. Cream cheese
°1/2 cup carrots, cubed
°1/2 cup celery cut into cubes
°1 small onion
°10 slices bacon, cooked & cut to cubes
°2 tablespoons ranch seasoning mix
°3 cloves of garlic
°1/2 teaspoon garlic powder
°2 cups of grated cheddar cheese
°8 ounces of pasta
Preheat the oven to 350
Cook the bacon and let it cool. Cut it into small pieces and set it aside.
Place the chicken breasts on a sprinkled cookie sheet, season with salt and pepper and bake for 20 minutes. Remove from the oven and chop the chicken using two forks.
In a large saucepan, over medium heat, add 1 tablespoon of oil or butter and sauté the chopped onion, celery and carrots. Fry for 5 minutes or until vegetables are tender.
In a medium bowl, combine the condensed chicken soup with 1 cup milk. Whisk until smooth. Add the soup mix to the saucepan and stir. Add the chicken broth and stir until combined.
Add ranch seasoning, garlic and garlic powder.
Add the cream cheese and continue to stir until the cream cheese melts. Bring to a boil, stirring occasionally, until the cream cheese is incorporated into the soup.
Add chicken and bacon and reduce heat to medium-low. Let simmer for 20 minutes.
Add pasta (divided into halves or quarters) and cheddar cheese, and cook over low heat until pasta is tender and cheese has melted, about 5 to 7 minutes.