Step by Step Directions

• In a large pot over medium heat, cook the bacon until it’s nice and crispy, about 5-7 minutes. Drain on paper towels and set aside.
• Use the remaining bacon fat to sauté the finely diced onion, celery, and diced carrots until they soften and become fragrant, about 4-5 minutes. Add minced garlic last and cook for another minute.
• Sprinkle in ranch seasoning and stir to coat all the vegetables evenly.
• Pour in chicken broth, add cream of chicken soup, shredded chicken, milk, and cubed cream cheese. Stir until cream cheese is melted and well blended.
• Bring to a boil, then reduce heat and simmer for about 15 minutes to meld flavors.
• Stir in the broken angel hair pasta and sharp cheddar cheese, cooking for another 5 minutes until pasta is tender and cheese is gooey.
• Remove from heat, fold in crispy bacon, adjust seasoning, and serve warm garnished with remaining bacon, cheddar, and parsley.