Heat a large dutch oven or pot to a medium heat. Add butter. When the butter melts, add the carrot, onion, celery and 1/2 teaspoon salt. Stir to combine. Sweat the vegetables over a medium heat until they start to soften, about 5 minutes. If they start to brown turn the heat down to medium-low, you only want them to sweat.
Add the garlic, stir to combine and cook for 1 minute.
Stir in the flour. Cook for one minute. There should be no dry flour remaining.
Slowly whisk in the chicken stock making sure there are no lumps of flour. In a separate bowl or liquid measuring cup, add the milk. Whisk in the garlic powder, onion powder, dill and buttermilk powder until smooth. Whisk the milk and spice mixture into the chicken stock and veggies. (The spices have a tendency to clump so it's easier to add to the cool milk mixture before.) Add the bouillon and whisk to combine. Bring to a boil and reduce to a simmer. Simmer until the soup has thickened slightly, it should take 6-7 minutes.
When the soup has thickened slightly, add the chicken. Break the angel hair in half and add to the soup a little bit at a time. Make sure to use tongs to add the pasta and stir it in so it doesn't clump together. Stir every minute or two until the pasta is aldente, about 4-5 minutes. Turn the heat on low and add cream cheese. Give it a couple stirs. Slowly add cheddar cheese, while stirring until it's completely incorporated. Stir once again to make sure all the cream cheese and cheese has melted. Season to taste with plenty of salt and pepper.