Step 1: Sauté the Vegetables

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, cooking for 5 minutes until softened. Stir in the garlic, smoked paprika, salt, and pepper, and cook for an additional minute.

Step 2: Build the Broth

Pour in the chicken broth and stir in the ranch seasoning and thyme. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.

Step 3: Add the Chicken

Stir in the cooked, shredded chicken. Allow it to warm through for 5 minutes while the soup continues to simmer.

Step 4: Cook the Noodles

Add the egg noodles to the pot and cook according to package instructions, usually 6–8 minutes. Stir occasionally to prevent the noodles from sticking.

Step 5: Create the Creamy Base

Reduce the heat to low and slowly pour in the heavy cream, stirring continuously to prevent curdling. Let the soup simmer for 2–3 minutes until thickened slightly.

Step 6: Add Cheese and Bacon

Stir in 1 cup of shredded cheddar cheese until melted. Reserve the remaining cheese for topping. Stir in half of the crumbled bacon.

Step 7: Garnish and Serve

Ladle the soup into bowls and top with the remaining cheddar cheese, bacon, and parsley or green onions. Serve immediately and enjoy!