Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, arrange the bacon strips, and bake for 12–15 minutes until crispy. Once cooled, chop them into small pieces.

If using raw chicken, season the breasts with salt and pepper and bake them for 20–25 minutes until fully cooked. Shred the chicken into bite-sized pieces.

Heat a drizzle of olive oil in a stockpot over medium heat. Add diced onion, celery, and carrots, cooking for 5–6 minutes until they soften. Stir in minced garlic and sauté for 1 more minute until fragrant.

In a mixing bowl, whisk together the condensed cream of chicken soup and whole milk. Pour this creamy mixture into the stockpot along with chicken stock, ranch seasoning, garlic powder, and cream cheese. Stir until the cream cheese has melted and is well combined.

Gently fold in the shredded chicken and crispy bacon, allowing them to share their flavors. Let it simmer for an additional 5–7 minutes to meld the delicious tastes together.

Break the angel hair pasta into shorter pieces, add it to the soup, and cook according to package instructions (around 6–8 minutes) until tender and well incorporated.

Stir in the shredded cheddar cheese, mixing until it melts into a creamy, rich soup.

Ladle the Crack Chicken Soup into bowls and serve immediately, garnished with extra bacon or fresh herbs for that delightful finishing touch.