Preheat the oven to 350F.
Cook bacon until crispy, let cool, then chop into bite-sized pieces and set aside.
Season chicken breasts with salt and pepper, place on a sprayed cookie sheet, and bake for 20 minutes. Remove from oven, let cool slightly, and shred the chicken using two forks.
In a large stock pot over medium heat, add 1 tablespoon of oil or butter and sauté the chopped onion, celery, and carrots until tender, about 5 minutes.
In a medium-sized mixing bowl, combine condensed chicken soup and 1 cup of milk. Whisk until smooth. Add this mixture to the pot along with the chicken broth. Stir to combine.
Add ranch seasoning, garlic, and garlic powder. Stir in cream cheese and continue to stir until the cream cheese melts and is fully incorporated into the soup.
Add the shredded chicken and bacon to the pot. Reduce heat to medium-low and let the soup simmer for 20 minutes.
Break the angel hair pasta into halves or quarters and add to the pot along with the shredded cheddar cheese. Cook on low until the noodles are tender and the cheese is melted, approximately 5-7 minutes.
Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour
Servings: 10
Crack Chicken Soup
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