STEP 1: Heat a medium to large searing pan over medium to high heat. Add a bit of vegetable oil and cook the bacon until slightly crisp (or really crisp, whichever you prefer).

STEP 2: Remove the cooked bacon and allow to cool over a kitchen towel to absorb excess fat. Set aside.

STEP 3: Once cool, roughly chop the bacon forming crumbles.

STEP 4: In a large pot, over medium heat, mix the chicken stock, diced chicken, carrots, celery, condensed chicken soup, milk, cream cheese, bacon (keep some for garnish) and ranch dressing. Bring to a boil.

STEP 5: Bring down the temperature and simmer for 20-25 minutes.

STEP 4: Add the spaghetti and grated cheese and simmer until the pasta is cooked (usually a little bit more than the package instructions).

STEP 5: Serve while warm.

STEP 6: Garnish with chopped parsley or chives and the leftover crispy bacon.