In a large Dutch oven, heat over medium heat and add the thick-cut bacon. Sauté the bacon for about 7–10 minutes, stirring occasionally, until it turns crispy and golden brown. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the delicious drippings in the pot.

Lower the heat to medium and carefully add the cooked, shredded chicken, condensed chicken soup, low-sodium chicken stock, whole milk, and softened cream cheese into the pot. Incorporate the chopped celery, sliced carrots, and ranch dressing mix, stirring everything together until the mixture is creamy and well blended.

Bring the mixture to a gentle boil, then reduce the heat to medium-low. Let it simmer for 20–25 minutes, stirring occasionally, until the vegetables are tender.

Stir in the uncooked spaghetti or angel hair noodles along with the shredded mild cheddar cheese. Allow the soup to simmer for an additional 8–10 minutes until the noodles are tender.

Ladle the soup into bowls and sprinkle the crispy bacon on top of each serving. Serve hot.