1. Heat the olive oil in a large pot over medium heat until shimmering. Add the chopped onion and sauté for about 5 minutes, until translucent and fragrant.
2. Add the minced garlic and cook for another minute, stirring constantly to avoid burning.
3. Pour in the chicken broth and bring it to a gentle simmer.
4. Stir in the sun-dried tomatoes, oregano, basil, and red pepper flakes. Let the mixture simmer for 10 minutes, allowing the flavors to meld together.
5. Add the shredded chicken to the pot, stirring to combine.
6. Slowly pour in the heavy cream while stirring, then add the grated Parmesan cheese. Continue to simmer on low heat for 5 more minutes until the soup is creamy and the cheese has melted into the broth.
7. Season with salt and freshly ground black pepper to taste.
8. Just before serving, stir in the fresh baby spinach and cook for an additional 2 minutes until wilted.
9. Ladle the soup into bowls and garnish with fresh parsley or basil.

One tip I learned from Mama Lou is to never rush the simmering process—the slow melding of flavors is what transforms this soup from ordinary chicken broth to something truly special. Also, stirring in the cheese gradually keeps it from clumping, giving the soup that silky smooth finish.