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

If using raw chicken, season and bake at 375°F (190°C) for 20-25 minutes until internal temperature reaches 165°F (74°C). Shred the chicken and set aside.

In a large stockpot, heat olive oil over medium heat. Add chopped onion, celery, and diced carrots. Sauté for 5-6 minutes, then stir in minced garlic and cook for another minute.

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

Pour in the low sodium chicken stock, add ranch seasoning and garlic powder. Stir to incorporate, then add cream cheese and continue stirring until melted.

Fold in the shredded chicken and chopped bacon. Let the soup simmer over low heat for 5-7 minutes.

Break the angel hair pasta into smaller pieces and stir into the pot. Cook for an additional 6-8 minutes until pasta is tender.

Mix in shredded cheddar cheese until melted and the soup is creamy. Serve hot and garnish if desired.