Adapted from Cooking Light
Imagine the flavor of your favorite chicken pot-pie ...only in a bowl.
Heat a Dutch oven over medium-high. Add bacon to pan; cook 4 minutes or until crisp. Remove bacon from pan with a slotted spoon and set aside. Reserve 1 tablespoon bacon drippings in pan.
Add onion, carrot, and celery to drippings in pan; sauté for 3 minutes. Add thyme, mushrooms, and garlic; sauté for 5 minutes. Add stock and 1 cup water; bring to a boil. Reduce heat, and simmer for 8 minutes or until vegetables are tender. Add spinach, salt, and pepper; cook for 3 minutes. Stir in chicken and rice.
Combine half-and-half and flour in a bowl, stirring with a whisk until smooth. Stir into soup; cook for 2 minutes or until thickened. Check for seasoning; add salt and pepper to taste. Top with bacon.
For gluten-free - Replace all-purpose flour with gluten-free all-purpose flour. Check the precooked rice packaging for GF Certified label.