*Ingredients :
° 3 cups of shredded chicken
°10.5 oz. chicken soup
° 6 c low-sodium chicken broth
°1 c full fat milk
° 8 oz. cream cheese
°1/2 c carrots cut to cubes
°1/2 cup celery cut into cubes
°1 small onion
°10 slice bacon, cook & cut into cubes
° 2 tablespoons of ranch seasoning mix
°3 garlic cloves
° 1/2 teaspoon garlic powder
2 cups shredded cheddar cheese
° 8 ounces of pasta
*Methods
Heat the oven to 350 degrees
Cooking bacon and let it cool. Cut it to small pieces & set it aside.
Place chicken breasts on a cookie sheet, season with salt and pepper and bake for 20 minutes. Take it out of the oven and chop the chicken with two forks.
In a large saucepan, over medium heat, add 1 tablespoon of the oil or butter and sauté the chopped onions, celery, and carrots. Fry for 5 minutes or until the vegetables are tender.
In bowl, combine condensed chicken soup with 1 c milk. Whisk to smooth. Adding soup mixture to pot and stir. Add chicken broth and my heart until homogeneous.
Adding ranch seasoning, garlic, & garlic powder.
Adding cream cheese and keep stir to the cream cheese melts. Bring to a boil, stir occasionally, until cream cheese is incorporated to the soup.
Adding chicken and bacon also reduce heat to medium-low. Letting it simmer for 20 min.
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.
Enjoy!
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