Gather and prepare all ingredients: chop the onion, mince the garlic, peel and dice the carrots, and chop the celery.

Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, diced carrots, and celery. Sauté until softened, about 5 minutes.

Add chicken breasts and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for about 15 minutes.

Remove cooked chicken from pot, let it cool slightly, then shred into bite-sized pieces.

Stir in heavy cream, shredded cheddar cheese, and softened cream cheese into the pot. Keep heat low to allow cheese to melt.

Bring to a gentle simmer and add egg noodles, dried parsley, dried thyme, salt, and pepper. Simmer until noodles are tender, about 10 minutes.

Return shredded chicken to the pot. Add crumbled bacon and stir to combine all ingredients.

Taste and adjust seasoning if needed.

Ladle the soup into bowls and garnish with chopped green onions or chives.

Serve hot and gather with loved ones for a comforting meal.