Cook the Bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside, leaving about 1 tablespoon of bacon grease in the pot.

Sear the Chicken: Add the cubed chicken to the pot with the bacon grease. Cook for 5-7 minutes, or until browned and cooked through. Remove and set aside.

Sauté Vegetables: Add olive oil to the pot if needed. Sauté the diced onion for 2-3 minutes until softened. Add the minced garlic and cook for 1 more minute.

Make the Soup Base: Pour in the chicken broth and bring to a simmer. Stir in the cream cheese, heavy cream, cheddar cheese, ranch seasoning, smoked paprika, and black pepper. Whisk until the cheeses are melted and the soup is creamy.

Add Ingredients: Stir in the cooked chicken and bacon (reserve a little for garnish). If using, add chopped spinach and cooked egg noodles or potatoes.

Simmer: Let the soup simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld.

Serve: Ladle the soup into bowls, garnish with reserved bacon, green onions, and extra cheese if desired.