Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion and sauté for about 5 minutes until softened. Stir in 4 minced garlic cloves and cook for another 1-2 minutes until fragrant.

Add 1 pound of diced boneless skinless chicken breasts to the pot. Season with salt and pepper to taste. Cook for approximately 5-7 minutes until chicken is golden brown.

Pour in 4 cups of chicken broth, stir to combine. Add 1 teaspoon of dried thyme and 1 teaspoon of dried basil. Bring to a boil, then reduce heat and simmer uncovered for about 10-15 minutes.

Reduce heat to low and add 1 cup of heavy cream. Gradually incorporate 1 to 1 ½ cups of freshly grated Parmesan cheese, stirring continuously until fully melted.

If desired, toss in fresh spinach or kale. Allow to wilt for 1-2 minutes. Taste and adjust seasoning if needed.

Ladle soup into bowls, garnishing with additional grated Parmesan cheese and freshly chopped parsley. Serve hot.