1-Cook 4 slices diced bacon in a large pot until crisp. Remove with slotted spoon, leave fat in pot.

2-Melt 1 tablespoon butter over medium-high heat. Add 1 small yellow onion diced, cook 3 minutes. Stir in 3 cloves garlic minced for 20 seconds.

3-Pour in 4 to 6 cups low sodium chicken broth, scrape browned bits. Season with ½ teaspoon each garlic powder, onion powder, dried dill weed, dried chives, salt, pepper to taste. Add 1 bay leaf.

4-Bring to boil, reduce to medium-low, simmer 5 minutes. Stir in 4 cups cooked shredded chicken, cook another 5 minutes.

5-Add 8 ounces softened cream cheese, whisk until melted. Stir in 1 cup shredded cheddar cheese until melted.

6-Add 3 to 4 cups baby spinach, cook 2 minutes. Stir in ¼ cup heavy cream, cook 1 minute.

7-Remove bay leaf, adjust seasoning. Serve topped with sliced green scallions and cooked bacon.