Cook bacon in a large pot over medium heat until crispy, about 6-8 minutes. Remove bacon and set aside, leaving drippings.

Shred or chop approximately 2 cups of cooked chicken breast, and then chop the onion, garlic, carrots, and celery.

Melt 2 tablespoons of butter in the pot with bacon drippings over medium heat. Add the chopped onion, garlic, carrots, and celery, sauté for about 5-7 minutes until tender.

Pour in 4 cups of chicken broth and simmer. Add shredded chicken and let it simmer for about 10 minutes.

Mix 8 ounces of cream cheese with ranch dressing mix until smooth, then stir into the soup until well combined.

Add 1 cup of heavy cream and 1 cup of shredded cheddar cheese along with crispy bacon pieces. Season with salt and pepper.

Ladle the soup into bowls, garnishing with extra cheese, bacon bits, and sliced green onions. Serve hot.

For a thicker consistency, whisk together 2 tablespoons of flour with 2 tablespoons of butter and stir into the soup.