Melt butter in a large dutch oven over medium heat.
Add onions and saute until lightly golden, about 6-8 minutes. Add garlic and cook until fragrant, then whisk in flour. Cook flour for 2-3 minutes then slowly whisk in milk followed by Bare Bones Instant Chicken Bone Broth and ranch seasoning.
Bring to a boil, while stirring occasionally. Add broccoli and let cook until it turns bright green, about 5 minutes. Stir in the carrots, shredded chicken, and shredded cheese. Stir so the cheese fully melts and the chicken heats through. Season with salt and pepper to taste.
If making bread bowls, cut the top off the mini loaf then tear out the inside bread until you are left with a hollow bowl.
Ladle soup into prepared bread bowls and garnish with additional shredded cheese, chopped chives, and freshly cracked pepper.