Heat the Dutch oven over medium heat. Once hot, add the bacon and cook until it is crispy. This will take about 4 minutes. Stir it often while cooking.

Remove the bacon from the Dutch oven.

Season the chicken with 1/2 of the ranch seasoning and salt and pepper. Cook the chicken in the bacon fat until browned and an internal temperature of 165 is obtained.

Take the chicken out of the Dutch oven. Add the onions, celery, and carrots into the pot. You might need to add more oil or butter at this point.

Cook the veggies for about 3 minutes, then add the garlic and cook for 1 more minute.

Put the cooked chicken and the cooked bacon back into the pot, and add the cream cheese and broth.

Let the broth get hot. This will take about 3-4 minutes. Add the heavy cream increase the heat to medium-high and bring it to a boil.

Reduce the heat to medium-low and simmer for 2 minutes. Add more seasonings to taste as needed.