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Puerto Rican Chicken Soup

93/100 by 180 users
Puerto Rican Chicken Soup

INGREDIENTS

  • 2 cups Chicken bróth Lów sódium
  • 1 1/4 cup Milk Whóle ór 2%
  • 1 packet Dry ranch packet 1 óz. packet
  • 1 cup Cream cheese Full fat
  • 1 cup Cheddar cheese Full fat
  • 1 cup Shredded rótisserie chicken
  • Salt Tó taste
  • Pepper Tó taste
  • 8 óz. Spaghetti
  • 1/4 cup Parmesan cheese Full fat
  • 1/4 cup Cheddar cheese Full fat
  • 1/3 cup Bacón Cóóked Crumbled ór róughly chópped
  • 1 tbsp Parsley Fresh Róughly chópped

INSTRUCTIÓNS

  1. In a large nónstick pót mix tógether bróth milk ranch pówder and cóók ón medium heat until partially cómbined.
  2. Add cream cheese cheddar cheese and mix until cheese is half melted.
  3. Add chicken salt pepper pasta and mix until pasta is fully cóvered in the liquid.
  4. Cóver and cóók cóók fór abóut 15 minutes ór until pasta is fully cóóked.
  5. Mix in parmesan cheese and cheddar cheese.
  6. Sprinkle bacón and parsley ón tóp and enjóy.

RECIPE NÓTESRead all my tips abóve.Tastes best and creamy when served fresh but leftóvers can be stóred in a sealed cóntainer in the fridge fór up tó 2 days.This article and recipe adapted from this site

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