1. 1. Saute the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots (if using). Cook, stirring occasionally, for 5-7 minutes until the vegetables have softened and the onion is translucent. You’ll notice a fragrant aroma filling your kitchen.

2. 2. Infuse with Garlic and Herbs: Add the minced garlic, dried thyme, and dried rosemary to the pot. Cook for another minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as it can turn bitter.

3. 3. Build the Broth Base: Pour in the chicken broth, scraping the bottom of the pot to release any flavorful browned bits. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.

4. 4. Add Creaminess and Chicken: Stir in the softened cream cheese until it’s fully dissolved and smooth. Then, pour in the heavy cream and add the shredded cooked chicken. Stir well to combine all ingredients. The soup will start to look richer and more opaque.

5. 5. Season and Wilt Spinach: Season the soup generously with salt and freshly ground black pepper to taste. Add the fresh spinach and stir until it wilts, which should only take 1-2 minutes. The spinach will shrink significantly and add a lovely pop of color.

6. 6. Final Touches and Serve: Taste the soup and adjust seasonings if needed. Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving. Enjoy your warm and hearty keto chicken soup!