Crack Chicken Soup

 Crack Chicken Soup


  • 1 rotisserie chicken, cooked and chopped
  • 1 can condensed chicken noodle soup
  • 32 oz chicken broth
  • 1 cup milk
  • 2 celery stalked, diced
  • 12 baby carrots, diced
  • 1 Tbsp ranch dressing
  • 8 oz cream cheese, softened
  • 2 cups mild cheddar cheese
  • 8 oz thin spaghetti, broken into about 1-2 inch pieces
  • 1 package bacon, cooked, drained, and crumbled


  1. In a large pot or Dutch oven combine: chicken, condensed soup, chicken broth, milk, carrots, celery, and ranch seasoning. Bring to a boil over medium-high heat.
  2. Turn heat down to a simmer for 20-25 minutes. 
  3. Add softened cream cheese. Continue simmering, stir occasionally until melted. 
  4. Add mild cheddar cheese. Continue simmering, stir occasionally until melted.
  5. Add thin spaghetti. Continue simmering, Cook until softened.
  6. Serve.
  7. Top with crumbled bacon.
  8. Enjoy!!!

* I cooked my bacon in the same Dutch oven. I drained the majority of the grease but left some in the bottom for flavor. 
** On the second day when I heated up leftovers I added more chicken broth to thin out soup

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