Step 1

In a large Dutch oven or soup pot cook the bacon (12 slices) until crispy; set aside. Leave drippings in the pot. When bacon is cool enough to handle, roughly chop it.

Step 2

Add the carrots (3-and celery (3 stalks) to the pot with bacon drippings and saute over medium heat until soft, about 7-8 minutes.

Step 3

Add the chicken stock (6 cups), condensed cream of chicken soup (1 can), and ranch dressing mix (1 envelope), bring to a boil then immediately reduce the heat to low and gently simmer for 15 - 20 minutes.

Step 4

Return cooked bacon to the pot, and add cream cheese (3-4 ounces), milk (1 cup), and cheddar cheese (1 1/2 cups) and cook on low until the cheeses are melted.

Step 5

Add chicken and angel hair pasta (8 ounces) to the pot and continue to cook on low until pasta is tender. Thin as needed to achieve the consistency you like, heat through then serve.