Easy, delicious, and simply the best! These three words best describe my experience with this Crack Chicken Soup! You have got to give this one a try if you want only the best for your loved ones. Enjoy!
Ingredients:
8 ounces cream cheese
2 c cheddar cheese, shredded
3 c baby spinach
8 ounces pasta – spaghetti
1 tablespoon butter or olive oil
½ c carrots – diced
3 c chicken, shredded – either bake chicken breasts or use leftover chicken
12 slices of thick-cut bacon, cooked and diced
1 c whole milk
6 c chicken stock – low sodium
2 tablespoons Ranch seasoning mix
1 small onion – diced
3 cloves garlic
¼ c heavy cream
½ teaspoon garlic powder
½ c celery – diced
1 can of condensed chicken soup (10.5 ounces)
Directions:
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Line with foil onto a baking sheet.
Sprinkle salt and pepper over the chicken, then toss until well coated. Drizzle with a bit of olive oil.
Add the chicken breasts onto the prepared baking sheet and arrange them in a single layer.
Place the chicken breasts inside the preheated oven and bake for about 30 minutes or until done.
Remove the chicken from the oven and allow them to rest for a few minutes at room temperature. Shred them into small pieces.
Place a pot on the stove and turn the heat to medium. Add the bacon and cook until crispy. Remove from the pot and allow it to cool. Roughly chop.
In the same pot, add butter and allow it to melt.
Add carrots, celery, and onion. Sauté for 5 minutes or until soft.
Combine milk and condensed chicken soup, then pour it into the pot. Stir until well blended.
Add pasta, garlic, chicken broth, garlic powder, and ranch dressing. Stir until well blended. Allow the mixture to boil while stirring occasionally.
Turn the heat down to low, then add the shredded chicken and cream cheese. Stir until well mixed.
Add cheddar cheese and stir until well blended.
Add heavy cream and spinach, then cook for about a minute.
Serve and enjoy!