Step 1

Cook the bacon, drain, cool, cut and crumble- set aside. Slice the carrots and celery into small slices- set aside. Grate your cheese

Step 2

Combine condensed soup, chicken stock, and milk in a large Dutch over medium-high heat. Whisk to combine.

Step 3

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.

Step 4

Turn down heat to medium-low and simmer for 20-25 minutes until the vegetables are tender.

Step 5

Add noodles and cheese and simmer until noodles are fully cooked. About 5 minutes.

Step 6

Top with extra crumbled bacon if desired.