-3 cups shredded chicken
-10.5 oz. condensed chicken soup
-6 cups low-sodium chicken broth
-1 cup full fat milk
-8 oz. cream cheese
-1/2 cup carrots, cut into cubes
-1/2 cup celery, cubed
-1 small onion
-10 slices of bacon, cooked and cut into cubes
-2 tablespoons ranch seasoning mix
-3 garlic cloves
-1/2 teaspoon garlic powder
-2 cups shredded cheddar cheese
-8 oz pasta


Preheat oven 350
Cook the bacon and let it cool. Cut it into small pieces and set it aside.
Place chicken breasts on a sprinkled cookie sheet, season with salt and pepper, and bake for 20 minutes. Remove from the oven and chop the chicken using two forks.

In a large saucepan, over medium heat, add 1 tablespoon oil or butter and saute the chopped onion, celery, and carrots. Fry for 5 minutes or until vegetables are soft.
In a medium bowl, combine condensed chicken soup with 1 cup milk. Whisk until smooth. Add the soup mixture to the pot and stir. Add chicken broth and stir until combined.
Add the ranch seasoning, garlic, and garlic powder.
Add the cream cheese and keep stirring until the cream cheese melts. Bring to a boil, stirring occasionally, until the cream cheese is incorporated into the soup.
Add chicken and bacon, and reduce heat to medium-low. Let it simmer for 20 minutes.

Add pasta (divided into halves or quarters) and cheddar cheese, and cook over low heat until pasta is tender and cheese has melted, about 5-7 minutes.