Preheat your oven to 350°F (175°C). Arrange the bacon strips on a parchment-lined baking sheet. Bake for 12-15 minutes until crispy. Chop into bite-sized pieces and set aside.

If using raw chicken, season with salt and pepper. Bake in a dish for 20-25 minutes until fully cooked. Shred the chicken and set aside. If using rotisserie chicken, simply shred it.

In a large stockpot, heat a tablespoon of olive oil or butter over medium heat. Add chopped onion, celery, and carrots, sauté for 5-6 minutes until tender.

Stir in minced garlic and cook for an additional minute until aromatic.

Whisk together condensed cream of chicken soup and whole milk, then pour into the stockpot with chicken stock, Ranch seasoning, garlic powder, and cream cheese. Stir and bring to a gentle simmer.

Continue stirring until cream cheese is completely melted and incorporated.

Fold in shredded chicken and crispy bacon, allowing to simmer for 5-7 minutes.

Snap angel hair pasta into short pieces and add to the soup. Cook for 6-8 minutes until al dente, stirring occasionally.

Reduce heat to low and stir in shredded cheddar cheese until melted and creamy.

Ladle the soup into bowls and serve immediately, garnished with crispy bacon bits or fresh herbs if desired.