In a large pot, melt the butter over medium heat.

Add the diced onion, celery, and carrots. Sauté until softened, about 10-15 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Pour in the chicken broth and add the ranch seasoning, black pepper, and parsley. Bring this mixture to a gentle simmer.

Stir in the shredded chicken, sour cream, cream cheese, and diced bacon. Cook, stirring constantly, until the cream cheese melts and integrates with the broth.

Add the shredded cheddar cheese and fresh spinach. Cook until the spinach has wilted and the cheese is fully melted.

Garnish with additional cheese, chopped bacon, and green onions. Serve hot!