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

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

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

Pour in the chicken broth and sprinkle in the ranch seasoning, black pepper, and parsley. Mix well.

Add the shredded chicken, sour cream, cream cheese, and diced bacon. Stir continuously until the cream cheese has melted and the mixture is well combined.

Finally, add the cheddar cheese and spinach. Cook until the spinach is wilted and the cheese is melted, stirring frequently.

Serve hot, garnished with additional cheese, chopped bacon, and chopped green onions if desired.