In a large pot over medium heat cook your bacon. Stir occasionally until cooked to your preferred doneness. Remove bacon from the pan and set aside. Leave 1-2 tablespoons of bacon grease in the pot. At this point stir in 1/4 cup of flour and whisk together until the flour dissolves into the grease. Now add in your celery, onion, and jalapeño. Keep stirring until the veggies start to soften, about 5 minutes. Season with salt and pepper.
After 5 minutes add in the chicken, chicken broth, milk of choice, ranch packet, and chicken bouillon. Add in garlic and onion powder, and season with salt and pepper. Bring this all to a boil and simmer for 20ish minutes until the chicken is cooked through. You may need to add more broth, I added an extra cup due to liquid boiling off while the chicken is cooking.
After the chicken is done, remove each piece and shred. I usually use two forks to shred my chicken. Keep on the side until after we cook the dumplings.
Now to cook the dumplings. Use the directions on the back of your dumpling package and cook as directed in the chicken broth/milk mixture in the pot.
Once the dumplings are done, add in the shredded chicken and the white cheddar cheese and let warm up for a few minutes. Taste and adjust any seasonings as needed.
Time to serve! Serve topped with crumbled bacon and enjoy!
