Cook the Chicken: Place chicken breasts in a large pot or Dutch oven and cover with chicken broth. Bring to a simmer and cook until chicken is cooked through and easily shreds, about 15-20 minutes. Remove chicken from the pot and set aside to cool slightly. Reserve the broth in the pot.

Shred Chicken: Once the chicken is cool enough to handle, shred it using two forks.

Sauté Vegetables (Optional): If using onion, carrots, and celery, heat olive oil or butter in a separate skillet over medium heat. Add chopped onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

Combine Ingredients: Add the cubed cream cheese and ranch dressing mix to the pot with the reserved chicken broth. Heat over medium heat, stirring occasionally, until the cream cheese is completely melted and the mixture is smooth and creamy.

Add Chicken and Vegetables: Stir in the shredded chicken and sautéed vegetables (if using) into the creamy broth.

Cook Noodles: Add the egg noodles to the pot and cook according to package directions until tender. Ensure noodles are cooked al dente as they will continue to soften in the soup.

Stir in Cheese and Bacon: Remove the pot from the heat. Stir in the shredded cheddar cheese and crumbled bacon until the cheese is melted and everything is well combined.

Season and Garnish: Season the soup with salt and black pepper to taste. Ladle into bowls and garnish with chopped green onions, if desired. Serve hot and enjoy!