In a Dutch oven, sauté the onion, carrots, and celery in bacon drippings or butter for 5 minutes, until the vegetables start to soften and smell fragrant. Stir occasionally so the onion turns translucent without browning.

Add the garlic and cook for 1 minute at the same medium heat, until fragrant. Keep it moving to prevent sticking.

Pour in the chicken broth and stir in the ranch seasoning mix, then bring to a boil. Scrape the bottom of the pot to lift any browned bits.

Add the egg noodles and cook for 5 minutes, stirring occasionally so they don’t clump. The noodles should be tender but not mushy.

Stir in the shredded chicken and most of the bacon, then reduce the heat. Cook just until warmed through.

Stir in the cream cheese until melted and smooth, keeping the heat low. Stop once no lumps remain.

Add the heavy cream and cheddar, stirring until smooth and fully melted. Maintain low heat to keep the sauce creamy.

Season with salt and black pepper to taste, then give the soup a final stir. Adjust seasoning until the flavors pop.

Ladle the soup into bowls and top with the remaining bacon and green onions. Serve immediately for the best noodle texture.