Okay, so whether this dish is a soup or a ridiculously creamy pasta is besides the point – we’re choosing for it to be a soup and it is AMAZING. Inspired by our crack chicken spaghetti bake, this soup has it all – it’s packed with tons of ingredients and yummy flavor. We’re not trying to say that classic chicken noodle soup is old news, but at the same time, this soup breathes new life into the old stand-by and we think you’d be hard-pressed to find someone not totally obsessed with it once they’ve tried it.
Serves 8 | 30 minutes
3 cups cooked chicken, chopped
8 oz. spaghetti noodles, uncooked
1 cup sharp cheddar cheese, grated
8 slices bacon, cooked and crumbled
1/2 yellow onion, diced
2 carrots, diced
2 stalks celery, diced
2 tablespoons olive oil
1 (32 oz.) package low-sodium chicken broth
1 (10.75 oz.) condensed cream of chicken soup
1 cup half-and-half
1 (1 oz.) package dry ranch seasoning mix
kosher salt and freshly ground pepper, to taste
Heat olive oil in a large stock pot over medium-high heat and sauté onion, carrot and celery until softened. Season with salt and pepper.
Add dry ranch mix and cook for 1 minute, stirring until veggies are evenly coated, then add chicken broth and chicken soup.
Stir together and mix in spaghetti, bacon and chicken, then bring to a boil. Reduce heat to low and cook for 15 minutes, or until noodles are cooked and veggies are tender, then stir in cheddar cheese and half-and-half.
Cook for another 3-5 minute, then serve and enjoy.