Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and lay out the bacon strips. Bake for 12–15 minutes until crispy and golden. Chop into bite-sized pieces.

If using raw chicken, season with salt and pepper. Bake in the oven for 20–25 minutes until cooked through. Shred the chicken using two forks.

In a large stockpot, heat a tablespoon of olive oil over medium heat. Add onion, celery, and carrots, sautéing for 5–6 minutes until softened. Add minced garlic and sauté for another minute.

In a bowl, whisk together the condensed cream of chicken soup and whole milk until smooth. Pour this into the sautéed vegetables and stir well to coat.

Add the chicken stock, Ranch seasoning mix, garlic powder, and cream cheese to the pot. Stir vigorously for 2–3 minutes until melted and integrated.

Stir in the shredded chicken and bacon. Let simmer for 5–7 minutes to meld flavors.

Break the angel hair pasta into shorter pieces and stir into the soup. Cook for 6–8 minutes until desired tenderness.

Stir in the cheddar cheese until melted. Serve warm, garnishing with extra bacon or herbs if desired.