Ingredients
4 slices bacon, diced
1 tbsp butter
1 small yellow onion, diced
3 cloves garlic, minced
4–6 cups low-sodium chicken broth
½ tsp garlic powder
½ tsp onion powder
½ tsp dried dill
½ tsp dried chives
Salt & freshly ground black pepper, to taste
1 bay leaf
4 cups cooked, shredded chicken
8 oz cream cheese, softened
1 cup shredded cheddar cheese
3–4 cups baby spinach
¼ cup heavy cream
Sliced green onions, for garnish
Instructions
In a Dutch oven or large soup pot, cook diced bacon until crispy. Remove with a slotted spoon and set aside, leaving the grease in the pot.
Add butter to the pot and melt over medium-high heat.
Stir in onion and cook for about 3 minutes, until softened.
Add garlic and cook for 20 seconds, until fragrant.
Pour in chicken broth, scraping up any browned bits from the bottom of the pot.
Season with garlic powder, onion powder, dill, chives, salt, and pepper. Add bay leaf and bring to a boil.
Reduce heat to medium-low and simmer for 5 minutes.
Stir in shredded chicken and cook another 5 minutes.
Add cream cheese and whisk until fully melted and smooth.
Stir in cheddar cheese and whisk until completely combined.
Add spinach and cook for 2 minutes, just until wilted.
Stir in heavy cream and cook 1 more minute.
Taste and adjust seasoning as needed. Remove bay leaf.
Serve hot, topped with crispy bacon and sliced green onions.
