Cook the 12 slices of thick-cut bacon over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain excess grease, then crumble and set aside.

In a large Dutch oven, combine 6 cups of low-sodium chicken stock, 10.5 oz can of condensed chicken soup, 1 cup of whole milk, 3/4 cup of softened cream cheese, 2 sliced medium carrots, 1/2 cup of chopped celery, and a 1 oz packet of ranch dressing mix. Stir well until the cream cheese is fully blended.

Place the Dutch oven over medium-high heat and bring the mixture to a gentle boil, stirring occasionally for about 5-7 minutes.

Once boiling, reduce the heat to medium-low and let the soup simmer uncovered for 20-25 minutes, stirring occasionally.

Stir in 8 oz of uncooked thin spaghetti or angel hair pasta, along with 1.5 cups of shredded mild cheddar cheese. Let the soup simmer for an additional 8-10 minutes until the pasta is cooked through and tender.

Once the pasta is tender, ladle the hot soup into bowls and top with the reserved crumbled bacon. Garnish with fresh herbs if desired.