Prepare the Chicken and Bacon:

1. Cook the Chicken: Begin by cooking your chicken. You can either cook the chicken breasts in a skillet with a bit of oil or bake them in the oven at 375°F (190°C) for about 20-25 minutes until they’re cooked through. Once done, shred the chicken using two forks.
2. Cook the Bacon: While the chicken is cooking, heat a large pot over medium heat. Add the diced turkey bacon (or beef bacon) and cook until it’s crispy and browned, about 5-7 minutes. Remove the bacon from the pot and set it aside.

Prepare the Soup Base:

3. Sauté the Onion and Garlic: In the same pot, using the rendered bacon fat, sauté the diced onion for 3-4 minutes until it softens and becomes translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Add Broth and Seasonings: Pour in the chicken broth, then add the ranch seasoning, paprika, garlic powder, salt, and pepper. Stir well to combine and bring the soup to a simmer.

Make It Creamy:

5. Add the Cream Cheese: Add the softened cream cheese to the soup and stir until it melts completely into the broth, creating a creamy base. This step will make the soup rich and velvety.
6. Add Heavy Cream: Pour in the heavy cream, stirring to combine. Allow the soup to simmer on low heat for an additional 5 minutes, letting the flavors meld together.

Combine Chicken and Bacon:

7. Add the Shredded Chicken and Bacon: Stir the shredded chicken and cooked bacon into the soup. Allow everything to cook together for another 5 minutes to ensure that all the flavors are well incorporated.

Add Cheese:

8. Stir in Cheddar Cheese: Once the soup is hot and bubbly, add the shredded cheddar cheese. Stir until the cheese melts completely, thickening the soup even further. Taste the soup and adjust the seasoning as needed with more salt, pepper, or ranch seasoning.

Serve and Garnish:

9. Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot and enjoy!