Melt the unsalted butter and olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Stir in the minced garlic and thyme; cook for an additional minute.
Sprinkle the all-purpose flour over the mixture, stirring constantly for about 1-2 minutes to thicken the soup.
Slowly pour in the chicken broth while stirring. Add the chicken breasts, kosher salt, and black pepper. Bring to a boil, then reduce to a simmer and cook for about 15 minutes.
Break the lasagna noodles into 2-inch pieces while the chicken is cooking.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Stir in the broken lasagna noodles and let them cook for about 10 minutes, or until al dente.
Reduce heat to low and stir in the heavy cream and cream cheese until melted and well incorporated.
Add the shredded mozzarella, grated Parmesan, and baby spinach, stirring until the cheese is melted and the spinach wilts.
Ladle the soup into bowls, garnishing with additional Parmesan and fresh parsley. Serve warm and enjoy!
