Preheat Oven: Preheat your oven to 350°F (175°C). Cook bacon on a baking sheet until crispy, then chop into small pieces.

Cook Chicken: If not using precooked chicken, bake chicken breasts seasoned with salt and pepper until fully cooked, then shred.

Sauté Vegetables: In a large stockpot, heat 1 tablespoon of oil or butter over medium heat. Sauté chopped onion, celery, and carrots for about 5 minutes until tender-crisp. Add minced garlic and sauté for an additional minute.

Prepare Soup Base: In a bowl, mix condensed cream of chicken soup with whole milk until smooth.

Combine and Cook: Add the soup mixture to the pot with sautéed vegetables. Pour in chicken stock, Ranch seasoning, minced garlic, and garlic powder. Stir well and add cream cheese, stirring until melted and fully incorporated. Bring to a boil, then reduce heat and simmer.

Add Chicken and Bacon: After 5 minutes of simmering, add shredded chicken and bacon bits to the pot. Let the flavors meld together as the soup continues to simmer.

Final Touches: Break angel hair pasta into smaller pieces and add to the pot. Stir in shredded cheddar cheese, cooking on low until pasta is tender and cheese is melted (about 5-7 minutes).

Serve: Ladle the soup into bowls and serve hot, with crusty bread or a simple salad if desired.