Crack Chicken Noodle Soup

3 Cups cooked chicken, chopped
8 Ounces spaghetti noodles, uncooked
1 Cup sharp cheddar cheese, grated
8 Bacon slices, cooked & crumbled
1/2 Yellow onion, diced
2 Carrots, diced
2 Celery stalks, diced
2 Tablespoons olive oil
1 (32 oz) Package chicken broth
1 (10 3/4 oz) Condensed cream of chicken soup
1 Cup half & half
1 (1 oz) Package dry ranch seasoning mix
Kosher salt & freshly ground pepper, to taste

Heat olive oil in a large stock pot over medium-high heat and saut� 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 & half.
Cook for another 3 to 5 minute, then serve and enjoy.