In a large pot, melt salted butter over medium heat. Add diced carrots, celery, and yellow onion; stir frequently for 2–3 minutes until onions are translucent.

Pour in water, bring to a rolling boil. Stir in thin pasta; reduce heat to medium-low. Simmer uncovered for about 8–10 minutes or until pasta is tender.

Add cream cheese and heavy cream; stir until melted and smooth. Incorporate shredded cheddar cheese, creating a luscious base.

Sprinkle in ranch seasoning and ramen seasoning; stir in chopped chicken and crumbled bacon. Add more water or broth if soup is too thick.

Taste and adjust seasoning with salt and pepper. Serve garnished with fresh parsley and extra bacon if desired.