Cook bacon in a large stockpot over medium heat until crispy.

Remove, crumble, and set aside.

To the hot stockpot with bacon grease, add in onion, carrots, celery, garlic, and ranch seasoning.

Sauté for 10 minutes, stirring regularly to prevent burning.

Slowly pour in broth, scraping up any brown bits from the bottom of the pan.

Stir in chicken and bring to a boil.

Stir in noodles, then simmer until al denté, according to noodle package directions. Stir regularly to prevent the noodles from clumping together.

Once noodles are cooked to your liking, turn off the heat.

Add in cream cheese, shredded cheese, half and half, and cooked and crumbled bacon.

Stir until cheese has melted (it takes awhile for the cream cheese to fully melt), then taste and re-season, serve and enjoy!

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