Iowa Chicken Noodle Soup
Contributed by Gladys Cole

3 C chopped cooked chicken
1 can cheese soup
6 C chicken broth
1 C milk
2 stalks celery, chopped or celery seed
2 carrots, thinly sliced
1 one oz pkg Hidden Valley Original Ranch salad dressing and seasoning mix
1/2 C real bacon bits, optional
1 C shredded cheddar cheese
8 oz fine egg noodles, uncooked or same amount of fine spaghetti

In large soup pot, combine chicken, cheese soup, chicken broth, milk, celery, carrots, dry ranch dressing, and bacon bits.  Bring to a boil over medium 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 five minutes until noodles are soft.