Boil the chicken in water until fully cooked.
Shred chicken.
In a large dutch oven saute 4-6 strips of bacon cut into small pieces.
Add diced onion to the Dutch oven and cook over medium heat.
Once the onions are translucent, add a cup of chicken broth to deglaze the pot, lifting the browned bits from the bottom.
Add the shredded chicken back into the Dutch oven.
Stir in the softened cream cheese until it melts and evenly distributes in the broth.
Add the heavy cream and the remaining 3 cups of chicken broth.
Season the soup with the garlic powder, onion powder, salt, pepper, chives, cayenne and dill weed.
Add the shredded cheddar cheese and baby spinach, allowing the soup to simmer until the cheese melts and the spinach wilts.
Ladle the soup into bowls and serve it hot, garnished with additional toppings like a dollop of sour cream, extra shredded cheese, or chopped chives.
