In a large dutch oven over medium heat, melt butter and oil. Add onion and cook 4-5 minutes, until slightly softened. Add garlic and thyme and cook until fragrant, about 1 minute. Season with salt, and pepper.
¼ cup unsalted butter, 1 tablespoon olive oil, ½ medium onion, 4 cloves garlic, 2 thyme sprigs, 1 teaspoon kosher salt, ½ teaspoon black pepper
Stir in flour and cook 2-3 minutes, until golden and pasty. Add broth and chicken and bring to a boil, then add noodles. Lower heat and simmer, cooking until chicken is tender and noodles are cooked through, 15-20 minutes. Carefully remove the chicken and shred, then set aside. Remove and discard the thyme sprigs.
3 tablespoons all-purpose flour, 6 cups low-sodium chicken broth, 1 pound chicken breasts, 8 ounces lasagna noodles
Add the heavy cream, cubed cream cheese, mozzarella, and Parmesan and stir until melted and incorporated, 3-5 minutes. Stir in shredded chicken and spinach and cook until wilted. Taste and season with salt and pepper, if desired, adding more broth or cream to thin out the soup if necessary.
⅓ cup heavy cream, 4 ounces cream cheese, 1 cup shredded mozzarella, 1/4 cup grated Parmesan, 2 cups baby spinach
Serve topped with more Parmesan and fresh chopped parsley.