If using raw chicken, season with salt and pepper. In a skillet over medium heat, add butter and cook chicken for about 6-7 minutes until cooked through and no longer pink. Shred chicken and set aside.

In a large pot, crumble the bacon and cook over medium heat until crispy, about 5-6 minutes. Remove bacon and let it drain on paper towels, leaving grease in the pot.

Using the bacon grease, add diced onions to the pot and sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for an additional 1-2 minutes.

Pour in the chicken broth, scraping the bottom of the pot to loosen flavorful bits. Bring to a gentle simmer, then lower the heat before stirring in the heavy cream.

Incorporate the shredded chicken and ranch seasoning mix into the pot. Stir and let simmer for about 5-10 minutes.

Add butter to the soup, stirring until melted. Sprinkle in cheddar cheese and cream cheese, stirring continuously until blended.

Fold in crumbled bacon, taste, and adjust seasoning with black pepper and additional ranch seasoning as needed. Heat through for a couple more minutes.

Ladle soup into bowls and top with chopped green onions. Serve warm, optionally adding extra cheddar cheese or bacon.