Heat the olive oil and the butter in a large pot over medium heat. Once hot, add the chicken breast, season with a bit of salt and pepper, and cook for 5-6 minutes until golden on the outside and just cooked through. Transfer the chicken to a plate and set aside.

In the same pot, add the onion, carrots, and celery. Cook for 6–7 minutes until the vegetables are softened and starting to get a bit of color.

Stir in the garlic, fresh thyme and red chili flakes, and cook for another minute until fragrant.

Pour in the white wine and let it bubble for 2–3 minutes, scraping up any browned bits from the bottom of the pot.

Sprinkle in the flour and stir constantly for 1–2 minutes to cook it off.

Slowly pour in the chicken stock while whisking to avoid lumps. Add the bay leaves, then bring the soup to a simmer.

Return the cooked chicken to the pot and let it cook for 10–12 minutes, stirring occasionally, until slightly thickened.

Stir in the half and half and baby spinach. Let everything warm through gently for 2–3 minutes until the spinach is wilted, but don’t let it boil.

Remove the bay leaves, stir in the grated Parmesan, then taste and adjust the seasoning to taste with with salt and freshly ground black pepper. Serve hot with some extra freshly grated Parmesan on top if you like.