Begin by heating a large Dutch oven over medium heat. Cook thick-cut bacon strips until crispy and golden brown, about 8-10 minutes. Transfer to a plate lined with paper towels to drain, then crumble into bite-sized pieces for topping.

In the same Dutch oven, combine the cooked shredded chicken, condensed chicken soup, low-sodium chicken stock, whole milk, cream cheese, chopped celery, sliced carrots, and the dry ranch dressing mix. Stir well until the cream cheese is fully integrated.

Raise the heat to medium-high and bring the mixture to a gentle boil, about 5-7 minutes. Once boiling, reduce the heat to medium-low and let it simmer for 20-25 minutes.

Stir in the uncooked pasta and shredded cheddar cheese. Continue to simmer for an additional 8-10 minutes, or until the noodles are tender and fully cooked.

Ladle the soup into bowls and top with crumbled bacon. Serve immediately alongside crusty bread for dipping.