Cook thick-cut bacon over medium heat until crispy, approximately 8-10 minutes. Transfer to a plate lined with paper towels to drain excess grease, then crumble and set aside.

In the same Dutch oven, combine shredded chicken, condensed chicken soup, low-sodium chicken stock, whole milk, and softened cream cheese. Add chopped carrots and celery, along with the dry ranch dressing mix. Stir thoroughly to blend the ingredients.

Increase the heat to medium-high and bring the mixture to a gentle boil, about 5-7 minutes.

Reduce heat to medium-low and let the soup simmer for 20-25 minutes until the carrots are tender.

Stir in uncooked thin spaghetti or angel hair noodles and shredded mild cheddar cheese. Continue to simmer for an additional 8-10 minutes until the noodles are fully cooked.

Remove from heat and optionally garnish with additional crumbled bacon before serving.