Melt the butter in a large pot over medium low heat. Once it’s sizzling, add the chopped onion. Cook for about 10 minutes, stirring now and then. This slow cooking will caramelize the onions, giving them a sweeter, richer flavor.

Add the garlic and sun dried tomatoes to the onions. Stir occasionally and sauté for another 3-4 minutes.

Turn up the heat to medium and pour in the apple cider vinegar and extra chicken broth. Use a spatula to scrape up any bits stuck to the bottom of the pot. This will replace the wine’s acidity without the alcohol.

Now, add the shredded chicken, spices, and chicken broth. Bring the soup to a simmer over medium-high heat, uncovered, for about 10 minutes.

Take the soup off the heat and stir in the heavy cream, grated parmesan cheese, and chopped spinach. Stir until the spinach wilts.