In a large pot or Dutch oven, cook the bacon pieces over medium heat until crispy and fat cooked out. Remove with a slotted spoon to a paper towel lined plate and set aside.

Add the onions, celery, and carrots to the pan and cook for a few minutes in the bacon fat until they start to soften.

Add in the garlic and cook for another minute or two until fragrant.

Sprinkle in the ranch seasoning and stir to coat the veggies.

Deglaze the pan with the broth and stir to mix.

Add in the condensed soup, cooked chicken, milk, and cream cheese. Stir to combine and melt the cream cheese.

Bring to a boil.

Reduce to low and simmer for 15 minutes.

Stir in the broken noodles and cheddar cheese, reserving a little for garnishing.

Cook for another 5 minutes or until noodles are cooked.

Remove from heat and stir in crispy bacon, reserving a little for garnish.

Taste and season with salt and pepper if desired.

Serve warm, garnished with bacon, shredded cheese, and fresh parsley.