Step 1

In a large dutch oven over medium heat, melt butter and oil. Add onion and cook 4-5 minutes, until slightly softened. Add garlic and thyme and cook until fragrant, about 1 minute. Season with salt, and pepper.

Step 2

Stir in flour and cook 2-3 minutes, until golden and pasty. Add broth and chicken and bring to a boil, then add noodles. Lower heat and simmer, cooking until chicken is tender and noodles are cooked through, 15-20 minutes. Carefully remove the chicken and shred, then set aside. Remove and discard the thyme sprigs.

Step 3

Add the heavy cream, cubed cream cheese, mozzarella, and Parmesan and stir until melted and incorporated, 3-5 minutes. Stir in shredded chicken and spinach and cook until wilted. Taste and season with salt and pepper, if desired, adding more broth or cream to thin out the soup if necessary.

Step 4

Serve topped with more Parmesan and fresh chopped parsley.