In a large skillet over medium heat, cook the thick-cut bacon until crispy, approximately 8-10 minutes. Remove and crumble for later use, reserving some drippings.

In a spacious Dutch oven, combine cooked shredded chicken, condensed chicken soup, chicken stock, whole milk, softened cream cheese, chopped celery, sliced carrots, and ranch dressing mix. Stir until well combined.

Set the Dutch oven over medium-high heat, bringing the mixture to a gentle boil. Reduce heat to medium-low and simmer for 20-25 minutes.

Stir in uncooked thin spaghetti or angel hair noodles along with shredded cheddar cheese. Simmer for an additional 8-10 minutes until the noodles are tender.

Taste and season with salt and pepper as needed. Sprinkle reserved crumbled bacon on top before serving. Ladle soup into bowls and serve warm.