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CRACK CHICKEN NOODLE SOUPIngredients:3 cups chopped cooked chicken (I used rotisserie chicken)1 (10.75-oz) can condensed cheese soup6 cups chicken broth1 cup milk2 stalks celery chopped2 carrots thinly sliced1 (1-oz) package Ranch Salad Dressing & Seasoning Mix½ cup cooked chopped bacon1 cup shredded cheddar cheese8- oz dried fine egg noodles uncookedInstructions:In a large stockpot/Dutch oven, combine cooked chicken, cheese soup, chicken broth, milk, chopped celery, sliced carrots,Hidden Valley Original Ranch Salad Dressing & Seasoning Mix and Oscar Mayer Real Bacon Bits.Bring to a boil over medium-high heat. Reduce heat to simmer and cook for 20 to 25 minutes, until vegetables are soft.Stir in dried noodles and shredded cheddar cheese. Cook for 5 minutes, until noodles are soft.Enjoy!