Loaded Chicken Noodle Soup

3 c. chopped cooked chicken
1 (10.75 oz) can condensed cheese soup
6 c. chicken broth, plus 2 bouillon cubes
1 c. milk
2 stalks celery, chopped
2 large carrots, chopped
1 package Ranch Salad dressing mix (3 Tbs.)
1/2 c. cooked chopped bacon
1 c. shredded cheddar cheese
8 oz. small egg noodles, uncooked

Instructions:
1.  In a large pot combine the chicken, broth (with extra bouillon), cheese soup, milk, veggies, and ranch seasoning.  Bring to a boil, then simmer until veggies are tender.

2.  Stir in dried noodles and cook until done, (about 5 minutes, longer if you use bigger noodles).

3.  Stir in bacon and cheddar cheese.  Stir until cheese is melted.

4.  Serve!