In a large pot, add chicken breasts and chicken broth. Bring to a boil, then reduce heat and simmer until the chicken is cooked through (about 15-20 minutes).
Remove chicken from the pot, shred it, and return it to the broth.
Stir in ranch seasoning, cream cheese, cheddar cheese, and bacon. Simmer until cheese is melted and soup is creamy.
Add egg noodles and cook according to package directions (usually 8-10 minutes).
Stir in green onions, season with salt and pepper, and serve hot.