1. Gather all necessary ingredients, including cooked shredded or chopped chicken, condensed cream of chicken soup, low-sodium chicken stock, milk or half and half, celery, carrots, dry ranch dressing mix, bacon, cream cheese, cheddar cheese, and noodles (thin spaghetti, egg noodles, or angel hair pasta).

2. Begin by cooking the bacon in a large pot or Dutch oven until crispy. Once cooked, set it aside on paper towels to drain excess grease.

3. In the same pot, without discarding the bacon grease, add the condensed cream of chicken soup, chicken stock, milk or half and half, celery, carrots, dry ranch dressing mix, and cream cheese.

4. Stir the ingredients together until well combined and bring the mixture to a gentle boil.

5. Reduce the heat to a simmer and allow the soup to cook for 20-25 minutes, giving the flavors time to meld.

6. While the soup simmers, shred or chop the cooked chicken into bite-sized pieces and set aside.

7. Once the soup has simmered, add the chicken to the pot and stir well to incorporate.

8. Gradually stir in your choice of noodles (thin spaghetti, egg noodles, or angel hair pasta) into the soup.

9. Add cheddar cheese to the soup in small increments, stirring continuously to let it melt and blend into the mixture.

10. Chop the cooked bacon into small bits and stir them back into the soup for a smoky, crispy texture.

11. Allow the soup to sit off the heat for a few minutes, which will help it thicken further.

12. Serve the soup warm with your choice of side, such as fresh bread, garlic bread, or a savory panini for a complete meal.

13. Store leftovers in airtight containers in the refrigerator for up to 3-4 days, or freeze portions for up to six months for future meals.

14. When reheating, use low heat on the stove or reheat in a microwave-safe bowl, stirring occasionally to maintain the creamy consistency.