It’s snowing, the kids have gone back to school, and I have a draft due in four days. So what’s a busy romance author to do other than make a huge pot of her family’s favorite Creamy Chicken Soup. This is NOT a cream of chicken soup. Instead it’s a cheesy version of a chunky chicken soup with spinach and kick of chili powder. It’s perfect for a winter Friday night when we can eat in front of the fireplace and drink red wine. I hope you all have a great weekend!

Creamy Chicken Soup
Ingredients
- 5 slices bacon cut into six pieces each
- 1 Tablespoon butter
- 1 small yellow onion diced
- 3 cloves garlic minced
- 4 to 6 cups chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon dried chives
- salt and fresh ground pepper to taste
- 1 bay leaf
- 4 cups cooked shredded chicken
- 1 8-ounce package cream cheese softened
- 1 cup shredded cheddar cheese
- 4 cups baby spinach stems cut off and coarsely chopped
- 1/4 cup heavy cream
Instructions
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In a large stockpot over medium heat, saute the bacon until it's crispy. Remove the bacon with a slotted spoon and let it cool on a plate lined with paper towels. Set the bacon aside but leave the bacon fat in the pot. Once the bacon is cool, crumble it to garnish the finished soup.
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Add the butter to the pot and heat over medium-high heat. Sit in the onions and cook for 8 minutes, or until soft and translucent and begins to caramelize. Stir in the garlic and cook for 30 seconds. Stir in 4 cups of broth and then stir in the garlic powder, onion powder, dill weed, chives, salt, and pepper.
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Stir in the bay leaf and bring the soup to a boil. Lower the heat and simmer for 10 minutes. Stir in the shredded chicken and spinach. Cook for another 10 minutes, or until the spinach is wilted. Stir in the cream cheese and keep stirring until the cheese melts and all the ingredients are combined.
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Cook for another 5 minutes and then stir in the heavy cream. Cook for another 2 minutes and add more broth, if necessary, to thin the soup. Cook for another 5 minutes and then remove the bay leaf. Serve hot and top with bacon crumbles.