Spread the chicken thighs out on a sheet pan and pat them dry. Rub them with the olive oil and season them with the chili powder, paprika, cayenne, black pepper, onion powder, garlic powder, garlic salt, celery salt, celery seed, and poultry seasoning. Let them sit at room temperature for about 30 minutes.

Dice the onion and carrots. In a large soup pot or deep sided skillet, melt the butter over medium heat. Add the onion and carrots and sauté until tender and starting to turn golden brown. You can lightly season the vegetables with a small pinch of celery seed and celery salt, using it sparingly since the chicken and bouillon already contain salt.

Push the vegetables to the side of the pot or temporarily remove them. Increase the heat slightly and add the chicken thighs. Sear on both sides for about 7 to 8 minutes per side until a deep golden crust forms.

Add the 10 cups of water and the vegetable bouillon. Bring to a boil, then reduce the heat, cover, and simmer on low for 90 minutes, stirring occasionally.

If using a slow cooker, transfer everything after searing to the crockpot and cook on low for 6 to 8 hours.

After simmering, cube the softened cream cheese. Ladle a few scoops of the hot broth into a bowl with the cream cheese and whisk until completely smooth. Pour this mixture back into the soup and whisk until fully combined and creamy.

Add the drained potatoes, frozen pearl onions, and spinach or greens. Bring back to a gentle simmer on low and cook for another 15 to 20 minutes until heated through.

If using the slow cooker method, after whisking in the cream cheese and adding the potatoes, pearl onions, and greens, cover and cook on low for another hour.

Stir in the dried red pepper flakes at the end along with as much dried parsley as you like. Taste and adjust seasoning if needed.

Serve hot with crusty bread and prepare for everyone to ask for the recipe.