1-First, heat 1 tablespoon of olive oil in a large pot and sauté the chopped chicken until it’s almost cooked through, then set it aside.

2-Next, melt the butter with the remaining olive oil and cook the onions and carrots for about 3 minutes before adding the bell pepper and garlic for another minute. This builds a flavorful base that really makes the soup pop.

3-Now, sprinkle in the flour and stir constantly for 3 minutes to thicken things up. Gradually whisk in 8 cups of chicken broth, and mix the cornstarch with the remaining broth before adding it to the pot. Stir in the cooked chicken, cannellini beans, bay leaf, and all the herbs and spices like parsley, basil, oregano, thyme, salt, pepper, and lemon juice for that Italian twist.

4-Simmering and Finishing Touches: Bring the mixture to a boil, then lower the heat to simmer until the noodles are tender, which takes about 20-30 minutes. Remember to stir occasionally to keep everything even. Once that’s done, remove the bay leaf, reduce the heat, and mix in the half and half, optional heavy cream, and thawed spinach to create that velvety texture.

5-Finally, stir in the Parmesan cheese until it melts smoothly, and adjust the consistency with extra broth or half and half if needed. The total time is around 1 hour, with about 15 minutes prep and 45 minutes cooking, making it ideal for a quick family dinner. Serve it hot with your favorite garnishes, and you’ll have a meal that feels like a warm embrace.