Heat the oil in a large pot or Dutch oven. Add the onion, celery, carrots, and garlic and sauté until the vegetables are tender and the onions are translucent.

Add the chicken to the pot, top with the spices, white wine and chicken stock. Bring the mixture to a simmer, place the lid on the soup and reduce the heat to medium low.

Allow the soup to cook for 30 minutes, stirring occasionally. When the chicken is tender and cooked through, remove from the pot and shred.

While the chicken is on the cutting board add the spinach a handful at a time and stir until wilted (if you don't want to add the whole bag you don't have to). Stir in the heavy cream and parmesan.

Add chicken back to the soup and serve immediately.