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margie
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Cook the bacon, drain, cool, cut and crumble- set aside. Slice the carrots and celery into small slices- set aside. Grate the cheese
Combine condensed soup, chicken stock, and milk in a large Dutch oven over medium-high heat. Whisk to combine.
Add chicken, cream cheese, carrots, celery, ranch seasoning packet, and half the crumbled bacon to the Dutch oven and stir to combine. Bring the mixture to a boil.
Turn down heat to medium-low and simmer for 20-25 minutes until the vegetables are tender.
Add noodles and cheese and simmer until noodles are fully cooked. About 5 minutes.
Top with extra crumbled bacon if desired.