Step 1: Sauté Onion and Garlic

In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing them until the onion becomes translucent and fragrant, approximately 3-4 minutes. Be careful not to let the garlic burn, as it will turn bitter.

Step 2: Simmer with Chicken and Noodles

Pour in the chicken broth and increase the heat to bring the mixture to a simmer. Once it’s simmering, add the shredded chicken and egg noodles. Cook until the noodles are tender, which should take about 8-10 minutes. Keep the heat at a simmer so the noodles don’t overcook or become mushy.

Step 3: Add Creamy Ingredients

Reduce the heat to low, then stir in the heavy cream, shredded cheddar cheese, crumbled bacon, softened cream cheese, and the ranch seasoning mix. Stir continuously to help the cheeses melt and incorporate evenly into the soup. This should take about 5 minutes.

Step 4: Season and Thicken

Season the soup with salt and pepper according to your taste. Remove the pot from the heat and let the soup sit for a few minutes. This will allow it to thicken and become even creamier.

Step 5: Serve and Garnish

Ladle the hot soup into bowls and garnish with chopped fresh parsley. The parsley adds a pop of color and a hint of freshness that complements the creamy, rich flavors of the soup.