Step 1

In a soup pot or Dutch oven, cook the bacon over medium-high heat until crisp. Remove the bacon with a slotted spoon to a paper towel-lined plate to drain. Leave the bacon grease in the pot.

Step 2

Add the butter to the pot and let it melt. Stir in the onion and celery, cooking and stirring frequently for 3-4 minutes or until the veggies begin to soften. Add the garlic and chicken, cooking, and stirring frequently until the chicken is cooked through - about 7-8 minutes.

Step 3

Add the chicken broth and dry Ranch seasoning mix. Stir, scraping any bits from the bottom. Bring the soup to a boil over medium-high heat.

Step 4

Once the mixture begins to boil, cover the pot with a lid and lower the temperature, allowing the soup to simmer for 7-8 minutes.

Step 5

Add the cream cheese to the pot, stirring frequently to fully incorporate it into the soup. Stir in the Cheddar cheese until melted. Stir in the heavy cream until well combined. Return the cooked bacon back to the pot and stir to combine. Remove from heat.

Step 6

Serve individual bowls with crumbled cooked bacon, additional cheese, green onions, and/or chopped parsley, if desired.