In a large Dutch oven, add the chopped cooked chicken, chicken broth, whole milk, softened cream cheese, chopped celery, thinly sliced carrots, ranch dressing mix, and crumbled thick-cut bacon. Stir together until the cream cheese is well blended.

Place the Dutch oven over medium-high heat and bring the mixture to a gentle boil, stirring occasionally.

Once boiling, reduce the heat to low and let the soup simmer uncovered for 20-25 minutes.

After simmering, sprinkle in the uncooked fine egg noodles and shredded cheddar cheese. Stir gently ensuring they’re submerged.

Once the noodles are cooked to your liking, taste and adjust seasoning if needed. Remove from heat and let sit for a few minutes before serving.