Heat vegetable oil in a pot over medium heat in a large dutch oven.
Once shimmering, add chopped onion and 1 teaspoon of salt. Cook until translucent, about 10-12 minutes.
Add minced garlic and cook until fragrant, about 2 minutes.
Add chicken stock, heavy cream, cream cheese, chicken and thyme to the dutch oven and bring heat to a slow simmer.
Cook uncovered at a slow simmer for 30 minutes, stirring occasionally — this will help to thicken the soup. If you’d like your soup to be thicker than it is after 30 minutes, continue to cook at a slow simmer until it has reached your desired consistency.
Use tongs to remove the thyme stems.
Add tomatoes, spinach and pepper and give everything a stir. Cook until you tomatoes and spinach have soften to your liking, for me it was about 8 minutes.
Divide into bowls, cover with chopped parsley and enjoy!
To save some carbs:
Skip the tomatoes and onions, or add less.
The nutritional information is based on 1 cup of soup, if you cook the soup until there are about 8 cups of soup. That said, the nutritional information will vary depending on how much you reduce the liquid in this soup, so the easiest way to calculate your nutritional information is to divide the amount you made by 8, which will equal 1 serving.
* You can purchase cooked chicken, or you can boil the chicken prior to making this dish. To do this, simple place 2 Lbs of chicken in a large pot and cover it with water (this will vary based on you pot size, use at least 4 cups). Sprinkle with salt and bring to a boil. Once boiling, cover and reduce heat to medium until chicken is cooked through — about 20 minutes. Cut into your largest piece to be sure there is no longer any pink.** I prefer sun dried tomatoes in this recipe, however they’re higher in carbs than cherry tomatoes. If you can squeeze in the extra carbs, try sun dried tomatoes — be sure to read label to check that no sugar has been added. Also, drain the oil before adding them.