INGREDIENTS
3 cups shredded or chopped cooked chicken breast You may also use leftover rotisserie chicken.
1 can (10.5 oz.) condensed chicken soup
6 cups chicken stock (low sodium)
1 quart whole milk
1/2 cup celery, chopped
2 medium sliced carrots
1 packet Ranch dressing mix (1 oz.)
12 thick-cut bacon pieces, cooked and crumbled
1 1/2 cups mild cheddar cheese, shredded
3/4 cup softened cream cheese
8 oz. uncooked thin spaghetti or angel hair INSTRUCTIONS

Cook the bacon, drain it, cut it into crumbles, and set it aside.
Bring the chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon to a boil in a large Dutch oven over medium-high heat.
Reduce the heat to medium-low and cook for 20 to 25 minutes.
Cook until the noodles are thoroughly cooked, then add the cheese.
EXTRA CRUMBLED BACON ON TOP IF DESIRED