Steam carrots and potatoes (and celery, if you feel like it - I didn't have any). Set aside.

Cook bacon in a dutch oven until crispy (Bart's only suggestion to this recipe was that I cook the bacon longer so it was a bit more crispy. Noted). Drain bacon with paper towels and set aside.

Using a tablespoon or two of the leftover bacon grease, saute the steamed vegetables and spinach leaves for a few minutes, or until spinach is wilted down.

Stir in broth, half and half, and sour cream until smooth. Add chicken breast and crumbled bacon and diced onion. Let simmer for ten minutes or so until the onion is soft. Serve hot with biscuits.