In a large heavy bottomed pot combine the chicken, soup, 6 cups of broth, milk, veggies, ranch seasoning, bacon, and cream cheese. Stir together until evenly combined.
Heat the mixture on medium high heat, bringing the soup to a rolling boil. Immediately reduce the heat to medium low.
Stirring occasionally, let the soup simmer for 20-25 minutes.
Add in the noodles, stirring to get them into the soup as they soften, and stir in the cheese.
Let the soup continue cooking just until the noodles are al dente, making sure to stir them often enough that they don't stick or clump together.
If the soup's too thick for your liking, use the remaining cup of broth to thin it out some.
Remove the pot from heat, and serve the soup immediately.
Notes
Don't have cream of chicken soup? You can sub a can of condensed cheese soup or a can of broccoli cheese soup.