Cook the Bacon, drain, cut and crumble- set aside.
Combine chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon in a large Dutch oven over medium-high heat and bring to a boil.
Turn down heat to medium-low and simmer for 20 - 25 minutes.
Add noodles and cheese and simmer until noodles are fully cooked.
Top with extra crumbled bacon if desired. ENJOY!!
