1. Cook the bacon in a large Dutch oven or soup pot until crisp, then transfer it to a plate and reserve a little bacon fat in the pot.

2. Add the butter, onion, carrots, and celery, then cook until the vegetables soften. Stir in the garlic and cook for 30 seconds.

3. Pour in the chicken broth, stir in the ranch seasoning, and add the rice. Bring the soup to a gentle boil.

4. Reduce the heat and simmer for 15 to 18 minutes, or until the rice is tender.

5. Stir in the shredded chicken and let it warm through for 2 to 3 minutes.

6. Lower the heat and stir in the softened cream cheese until fully melted and smooth.

7. Add the heavy cream and shredded cheddar cheese, stirring until the soup is creamy and blended.

8. Season with salt and black pepper, then top with crispy bacon and fresh parsley before serving.