In a large pot, heat up a tablespoon of olive oil and lightly season your chicken breast with half a teaspoon of each of the seasonings you will be using.
Sear both sides of the chicken breast in the pot coated with olive oil. You can do 3 to 5 minutes each side or just until they turn brownish. Once do remove them from the pot and set them aside
Chop the onions and saute them in the same pot for 3 minutes and add garlic then continue to saute for 2 more minutes. You may add another tablespoon of olive oil if needed.
Add the rest of the seasoning in the pot including the sun dried tomato paste followed by the peeled and chopped potatoes, carrots and celery.
Toast these for 2 minutes then shred or slice the chicken breast before bringing it back to the pot followed by the chicken broth and a handful of spinach or fresh herbs. Cook for 10 to 15 minutes or just until the vegetables are cooked.
Next you can go in with the heavy cream and parm cheese just before serving, allow the dairy to melt and incorporate with the soup before you can saddle in bowls
Serve and garnish with red pepper flakes. Enjoy