Cut the bacon up (this is easy with kitchen shears) and add it to a soup pot over medium-high heat until crispy (about 10 minutes). Transfer the bacon to a paper towel lined plate and leave 2-3 tablespoonsof bacon fat in the pot.
Add the onion to the pot and sauté for 3-4 minutes.
Stir in the garlic and flour and cook for about 1 minute.
Whisk in the chicken broth and ranch seasoning. Increase the heat to high and bring to a boil.
Once boiling, stir in the pasta. Reduce the heat so it's simmering. Cover the pot with the lid slightly open and cook for 10 minutes. Stir occasionally so the pasta doesn't stick to the bottom of the pot.
Stir in the cream cheese, chicken, and about 3/4 of the bacon (save the rest for topping each bowl). It will take about 5 minutes or so to incorporate the cream cheese (stir to help it along, and you may need to increase the heat a bit). If needed, thin the soup with a splash more chicken broth or some water.
Stir in the spinach and let it wilt, then serve immediately and top each bowl with the remaining bacon.
Chopped scallions would work as a topping for this soup if you happen to have some.
Some grated cheddar would also be a good topping for this soup.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.