Step 1: Cook the Bacon. In a large pot over medium heat, cook the diced bacon until it becomes crispy, which should take about 5-7 minutes. Once done, carefully remove the bacon and drain it on paper towels, leaving some rendered fat in the pot.

Step 2: Sauté the Veggies. Add 2 tablespoons of unsalted butter to the pot with the bacon fat and heat it over medium-low. Toss in the diced yellow onion, chopped celery, and sliced carrots, sautéing for 5-6 minutes until tender. Stir in minced garlic for the last minute.

Step 3: Build the Soup Base. Pour in 4 cups of chicken broth into the pot, then sprinkle the dry ranch dressing mix, black pepper, and chopped parsley. Stir in cooked, shredded chicken, sour cream, and cream cheese.

Step 4: Finish the Soup. Incorporate 1 cup of shredded cheddar cheese and a handful of baby spinach. Stir until the cheese is fully melted and the spinach wilts, about 2-3 minutes.

Step 5: Serve and Enjoy. Taste the soup and adjust seasoning if needed. Serve hot, garnished with extra cheese and green onions.