Creamy Chicken and Spinach Artichoke Soup

½ lb bacon
2 Cups leftover vegetables
2 ½ Cups marinated artichoke hearts, drained and chopped
6 Cups fresh baby spinach leaves, coarsely chopped
3 cans chicken broth
1 Cup half and half
1 Cup sour cream
2 leftover chicken breasts
½ Cup Ultra Gel (optional)

1. Heat large dutch oven or pot over medium heat. Cook bacon until crisped. Transfer bacon to a paper towel lined plate to drain. Discard all but 2 Tablespoons bacon drippings. Place the 2 Tablespoons of bacon drippings back into pot over medium heat. Saute vegetables, artichoke hearts and spinach leaves for 5 minutes, or until spinach is wilted down. Stir in chicken broth, half and half, and sour cream until smooth. Stir in chicken breast, crumble all but 6 pieces of bacon and stir into soup. Reduce heat to low. For a thicker soup, slowly whisk in ½ Cup of ultra gel until desired thickness. Simmer on low until ready to serve. Crumble remaining strips of bacon and crumble over each soup bowl.

from: http://www.picky-palate.com/