Add 2 tablespoons butter, 1 small onion, 2 large carrots, and 2 ribs celery,. Saute until softened over medium heat, about 5 minutes. Add 2 cloves garlic, to the pot and saute for just a minute.

Add 6 cups chicken broth, 1 (1-ounce package) dry ranch dressing, 4 cups cooked shredded chicken, and 1 cup cooked bacon,. Stir to combine.

Stir in 8 ounces frozen egg noodles and simmer until the noodles soften, about 10 minutes.

Stir in 1 (8-ounce package) cream cheese, 2 cups shredded cheddar cheese, and 1 cup half and half,. Heat until the cheeses melt.

Serve the soup with additional cheddar cheese, bacon, and chopped green onion,. Salt and pepper to taste.