Direction

1. Heat olive oil in a large saucepan or Dutch oven over medium-high heat.
2. When the oil shimmers, add onion, celery and carrots. Cook, stirring, until onions begin to turn translucent, about 3 minutes.
3. Add mushrooms and cook, stirring frequently until soft, about 3 minutes. Stir in garlic and herbes de Provence and cook until garlic is fragrant, about 30 seconds.
4. Add broth, shredded chicken, and red pepper flakes, and bring to a boil. Cover, reduce heat, and simmer for about 10 minutes.
5. Place cream in a small bowl. Stir in about 2 tablespoons soup broth to warm the cream, then slowly add warmed cream in a slow stream while stirring. Add spinach and simmer until spinach is wilted. Season with salt and pepper.
6. To serve, ladle into serving bowls and garnish with fresh herbs.