In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
Pour in the chicken broth and bring the mixture to a simmer. Add the shredded chicken and egg noodles, cooking until the noodles are tender, about 8-10 minutes.
Stir in the heavy cream, shredded cheddar cheese, crumbled bacon, softened cream cheese, and ranch seasoning mix. Continue to cook until the cheese is melted and the soup is creamy, about 5 minutes.
Season with salt and pepper to taste. Remove from heat and let the soup sit for a few minutes to thicken.
Serve hot, garnished with chopped fresh parsley.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Servings: 6 servings
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