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gingerbitch
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Heat a pot over medium heat. Add the sundried tomato oil and onion and cook for 3 to 4 minutes until softened.
Add the garlic and tomato paste and cook for 1 minute, stirring constantly.
Add the sundried tomatoes and herbs and stir through for 30 seconds.
Pour in the bone broth and stock and bring to a simmer.
Add the whole chicken breasts and cook until cooked through. Remove, shred with two forks and return to the pot.
Reduce heat to medium-low. Add the cream cheese and stir until fully melted.
Add the spinach and stir through until wilted.
Ladle into bowls and top with parmesan.