Heat oil in a large, deep stock pot over medium-high heat. Add the celery, carrots and onion and cook until the veggies begin to get tender.
Add the ranch dressing/seasoning, stirring to make sure the veggies are coated. Stir in the stock, condensed soup, chicken, bacon, dill weed and spaghetti (break the spaghetti in half).
Heat to boiling, then reduce heat to low and cook until spaghetti is tender. Add the cheese and the cream. Heat through, about 5 minutes.
Notes
1 envelope of store-bought ranch seasoning/dressing may be substituted