Heat olive oil in a large pot or Dutch oven over medium heat until shimmering.

Add ground chicken, breaking it apart as it cooks. Sauté for 5-7 minutes until fully cooked. Remove and set aside.

In the same pot, add chopped onion and cook for 3-4 minutes until translucent.

Add garlic and sauté for 1-2 minutes, until fragrant.

Return the cooked chicken to the pot and stir to combine.

Pour in chicken broth, heavy cream, and whole milk. Stir well to create a creamy base.

Add dried basil, oregano, salt, black pepper, and red pepper flakes if using. Stir and bring to a simmer.

Let the soup simmer for 10-15 minutes to develop flavor.

Add Parmesan cheese and stir until melted.

Add mozzarella cheese and stir until melted and fully incorporated.

Stir in chopped spinach, diced carrot, and celery. Cook an additional 5-7 minutes until vegetables are tender.

Taste and adjust seasoning if needed.

Serve hot with crusty bread or garlic toast on the side.