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Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 4-5 minutes. Add garlic, carrots, and celery, and sauté for 3 more minutes until slightly softened.
Pour in the chicken broth and add shredded chicken. Stir to combine, and bring the soup to a gentle boil.
Lower the heat, add cubed cream cheese, and stir until it melts smoothly into the broth.
Stir in cheddar cheese, dill, parsley, salt, and pepper, stirring until the cheese melts and blends in.
Add egg noodles and cook for 7-10 minutes until tender.
Stir in crumbled turkey bacon, allowing it to heat through.
Ladle into bowls, garnish with fresh parsley, and enjoy hot.