Cut the chicken: Cut the chicken thigh into 2-inch cubes.

Mince the garlic: Peel the cloves and mince the garlic into fine, small pieces.

Cut the carrots: Peel the carrot and cut them in half lengthwise. Then chop the halves into semi-circles.

Chop the onion: Cut away the onion’s top and bottom and dice them into small pieces.

Cut the celery: Cut the top and the white part of the celery stalk and then slice it with a knife into thin slices.

Chop the parsley: Discard the bottom, leafless section of the stems and finely chop the parsley leaves.

Cut the spinach: Cut off the stem and chop the spinach into large pieces.

Saute the spice: Heat a pot over medium heat. Add 1/2 tbsp unsalted butter, 2 tbsp olive oil, 1 tbsp garlic, and 3 oz onion. Cook and stir until the onion is translucent and the garlic is fragrant, about 2 minutes.

Stir in the chicken and seasonings: Add 22 oz chicken thigh, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tbsp Italian seasoning. Stir often and cook for another 3 minutes.

Add the vegetables: Stir in 12 oz carrots and 4 oz celery and continue cooking for 2 minutes.

Add the flour and orzo: Add 4 tbsp all-purpose flour and 2 oz orzo to the pot. Stir to coat them all.

Pour in the broth, milk and heavy cream: Add 1 cup unsalted chicken broth, 1 cup milk slowly to the mixture, then add 4 tbsp heavy cream and stir to combine. Cook for 15 minutes, or until the vegetables are tender and the soup thickens.

Add the spinach: Stir in 2 oz spinach leaves and cook for a minute.

Serve: Take off the heat. Transfer the soup to serving bowls, garnish with 2 tbsp parsley and serve hot.