Remove any excess fat from thighs and cut into small bite-size pieces. Cube the bacon.
Wash and cut the potatoes into small pieces. Cover potatoes with water and set aside.
In a Dutch oven, saute the bacon until crispy. Remove and reserve about 2 Tbsp grease.
Cut chicken into bite-sized pieces and add to Dutch oven. Cook the chicken until fully cooked, salt and pepper to taste.
Once the chicken is cooked, add the chopped onions. Cook for about 3-4 minutes.
Add the carrots to the Dutch oven once the onions are cooked and saute for an additional 4-5 minutes.
Drain the water from the potatoes and add into the Dutch oven. Add in the water, chicken broth, salt, pepper and paprika. Bring to a low boil.
Cook for about 10 minutes, or until potatoes are fully cooked.
Chop the spinach, add to the soup.
Add the heavy whipping cream and bacon. Bring to a soft boil and turn off the heat.