Cook the bacon until crispy, drain, cut into pieces, and crumble. Set aside.
In a large Dutch oven, combine the cooked chicken, condensed chicken soup, chicken stock, whole milk, softened cream cheese, sliced carrots, chopped celery, ranch dressing mix, and crumbled bacon. Bring the mixture to a boil over medium-high heat.
Reduce the heat to medium-low and simmer for 20 to 25 minutes until the vegetables are tender and flavors meld.
Add the uncooked noodles and shredded cheddar cheese to the pot, stirring well.
Simmer until the noodles are fully cooked and the cheese is melted, about 8 to 10 minutes.
Serve hot, topped with extra crumbled bacon if desired. Enjoy your ultimate comfort food soup!
