In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering, for about 2 minutes.

Add 1 pound of ground chicken to the pot, breaking it up with a spoon. Cook for 5-7 minutes, stirring occasionally until browned and cooked through.

In the same pot, add 1 chopped onion and sauté for about 3-4 minutes until softened.

Stir in 2 minced garlic cloves and sauté for an additional 1-2 minutes until fragrant.

Return the browned chicken to the pot, mixing it with the sautéed onions and garlic.

Slowly pour in 4 cups of chicken broth, stirring well to combine and allowing it to come to a gentle simmer.

Reduce the heat to low, then stir in 1 cup of heavy cream and 1 cup of whole milk until fully blended.

Season with 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and salt and black pepper to taste.

Stir in 1/4 teaspoon of red pepper flakes if desired, and allow the mixture to simmer for about 10 minutes.

Sprinkle in 1/2 cup of grated Parmesan cheese, stirring until melted.

Add 1 cup of shredded mozzarella cheese, mixing until it melts into the soup.

Stir in 2 cups of fresh spinach, 1 chopped carrot, and 1 chopped celery stalk, cooking for an additional 5-7 minutes.

Taste the soup and adjust the seasoning if needed before serving.