1-Prepare the Bacon and Aromatics: Start by cooking the diced bacon in a soup pot until crispy. This usually takes about 5-7 minutes. Once the bacon is perfectly crispy, remove it from the pot and set it aside on paper towels to drain, but importantly, leave the bacon grease in the pot that’s where a lot of flavor lives! Add 1 tablespoon of butter to the bacon grease and melt it over medium-high heat. Add the diced yellow onion and cook for about 3 minutes until it becomes translucent and fragrant. Then add the minced garlic and cook for just 20 seconds garlic burns quickly, so keep an eye on it!

2-Create the Flavorful Broth: Pour in 4 to 6 cups of low sodium chicken broth, using this opportunity to deglaze the pot by scraping up any flavorful browned bits from the bottom. Now it’s time to season the broth. Add ½ teaspoon each of garlic powder, onion powder, dried dill weed, and dried chives. Season with salt and freshly ground pepper to your taste preferences. Toss in 1 bay leaf for extra aromatic depth. Bring the mixture to a boil, then reduce heat and let it simmer for 5 minutes to allow the flavors to meld together.

3-Add the Chicken and Creaminess: Stir in 4 cups of cooked shredded chicken and let the soup cook for 5 more minutes. This step ensures the chicken is heated through and absorbs all those delicious flavors. Now for the magic whisk in 8 ounces of softened cream cheese until it’s completely melted and incorporated into the soup. This may take a couple of minutes, but keep whisking for that silky smooth consistency. Follow by adding 1 cup of shredded cheddar cheese, stirring until it’s fully combined and melted.

4-Finish with Spinach and Cream: Add 3 to 4 cups of baby spinach to the pot. It will look like a lot, but it will wilt down significantly as it cooks. Let it cook for just 2 minutes until tender but still vibrant green. Finally, stir in ¼ cup of heavy cream and cook for an additional minute. Taste your soup and adjust the seasoning as needed. Remember to remove the bay leaf before serving!