Crack Chicken Noodle Soup

Crack Chicken Noodle Soup 3 cups cooked chicken, chopped 8 oz. spaghetti noodles, uncooked 1 cup sharp cheddar cheese, grated 8 slices bacon, cooked and crumbled 1/2 yellow onion, diced 2 carrots, diced 2 stalks celery, diced 2 tablespoons olive oil 1 (32 oz.) package low-sodium chicken broth 1 (10.75 oz.) condensed cream of chicken soup 1 cup half-and-half 1 (1 oz.) package dry ranch seasoning mix Kosher salt and freshly ground pepper, to taste Heat olive oil in a large stock pot over medium-high heat and sauté onion, carrot and celery until softened. Season with salt and pepper. Add dry ranch mix and cook for 1 minute, stirring until veggies are evenly coated, then add chicken broth and chicken soup. Stir together and mix in spaghetti, bacon and chicken, then bring to a boil. Reduce heat to low and cook for 15 minutes, or until noodles are cooked and veggies are tender, then stir in cheddar cheese and half-and-half. Cook for another 3-5 minute, then serve