Cook the Ground Chicken:

• Heat olive oil in a large pot over medium heat. Add the ground chicken, breaking it apart with a spoon. Cook for 5-7 minutes until browned. Remove from the pot and set aside.

Sauté the Vegetables:

• In the same pot, sauté chopped onion for 3-4 minutes until softened. Add minced garlic and cook for another 1-2 minutes until fragrant.

Combine the Chicken and Broth:

• Return the cooked chicken to the pot. Pour in the chicken broth and stir to combine.

Add the Cream and Seasonings:

• Add heavy cream, whole milk, basil, oregano, salt, black pepper, and red pepper flakes. Stir well to combine.

Simmer:

• Bring the soup to a simmer over medium heat and cook for 10-15 minutes.

Add the Cheese:

• Stir in the grated Parmesan and shredded mozzarella cheese, allowing them to melt into the soup.

Add the Vegetables:

• Stir in chopped spinach, diced carrot, and diced celery. Cook for another 5-7 minutes until vegetables are tender.

Adjust Seasoning and Serve:

• Taste and adjust the seasoning. Serve the soup hot with fresh basil if desired.