1. Cook the Chicken

Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chicken pieces and season with salt and black pepper. Cook until the chicken is browned and fully cooked, about 6-8 minutes. Remove from the pot and set aside.

2. Sauté the Vegetables

In the same pot, add the remaining olive oil and butter. Stir in the diced onions, carrots, and celery. Sauté for about 5 minutes until the onions become translucent. Add the garlic and cook for another minute until fragrant.

3. Make the Roux

Sprinkle the flour over the vegetables and stir well, cooking for 1-2 minutes. This helps thicken the soup later. Slowly add the chicken broth, stirring constantly to prevent lumps from forming.

4. Simmer the Soup

Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer for 15-20 minutes until the vegetables are tender and the broth thickens slightly.

5. Add Cream and Spinach

Pour in the half-and-half (or heavy cream) and stir. Add the cooked chicken back into the pot. Finally, stir in the chopped spinach and Parmesan cheese. Cook for another 5 minutes until the spinach wilts and the flavors meld together.

6. Serve and Enjoy

Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh parsley. Serve hot with crusty bread or garlic toast for the perfect meal.