Chicken Noodle Soup with a Twist

In a big pot, melt the butter on medium heat. Put the chopped onion and minced garlic in the pan and cook them until the onion is see-through and smells good, for about 3-4 minutes.
Add the chicken broth and heat until it starts to simmer. Put the shredded chicken and egg noodles in the pot and cook until the noodles are soft, which should take around 8-10 minutes.
* Mix in the thick cream, grated cheddar cheese, crumbled bacon, softened cream cheese, and ranch seasoning mix. Keep cooking until the cheese is melted and the soup is creamy, for around 5 minutes.
* Add salt and pepper to your liking. Take the soup off the heat and allow it to rest for a few minutes so it can become thicker.
* Serve the dish hot and sprinkle with chopped parsley.