My hubby is obsessed with this soup. We finish a bowl, and he’s immediately ready for another.

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**Instructions:**

1. **Cook the Chicken:**
In a large pot, heat olive oil over medium heat. Add the chicken, season with salt and pepper, and cook until browned. Remove from pot and set aside.

2. **Sauté the Veggies:**
In the same pot, add a bit more oil if needed. Toss in the onion, carrots, and celery. Cook for about 5 minutes until softened. Add garlic and thyme; stir for another minute.

3. **Build the Broth:**
Sprinkle the flour over the veggies and stir to coat. Slowly pour in the chicken broth while stirring to avoid lumps. Let it simmer for 10 minutes.

4. **Make It Creamy:**
Stir in milk (or half-and-half), then add the cooked chicken back in. Simmer for another 10 minutes until the soup starts to thicken and everything is tender.

5. **Finish with Flavor:**
Add peas (or corn), spinach, and Parmesan. Stir until spinach wilts and cheese melts. Taste and adjust seasoning.

6. **Serve Hot:**
Ladle into bowls, grab a spoon (and maybe some crusty bread), and get ready for happy silence at the table.

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**A Quick Warning:**
If your house is anything like mine, you might want to double the recipe. Because yes — one bowl is *never* enough.

Let me know if you try it, and tell me if your people become just as obsessed. 💛

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Want me to turn this into a printable recipe card or pin-worthy graphic? I can help with that too!