Once hot, add the chopped bacon and cook until crisp, about 3-4 minutes, stirring often.
Remove the cooked bacon to a clean plate.
Season the chicken with half of the ranch seasoning, salt and pepper. Place the chicken in the hot bacon fat and cook until well browned, about 5-7 minutes, or when chicken reaches an internal temperature of 165F.
Remove the chicken to a plate and place the onions, celery and carrots in the stockpot. (Add additional oil or butter, if needed.)
Cook the vegetables until onions are translucent, about 3 minutes, then add the garlic and continue to cook 1 more minute.
Add the chicken and bacon back to the stockpot, along with the chicken broth and cream cheese.
Once the broth is hot, about 3-4 minutes, add the heavy whipping cream and increase the heat to medium-high and bring to a boil.
Reduce heat to medium-low and simmer 2 minutes. Adjust seasonings to taste.
Notes
This Recipe Can be Doubled: Soup is great to make for a larger crowd, just increase the ingredients proportionally for your desired amount.
Chicken Thighs: You could swap chicken breasts for chicken thighs!
Instant Pot: You could alternatively use your Instant Pot to make this cracked chicken soup.