Place the chicken stock, carrots, celery, onion, chicken thighs, rosemary, garlic, thyme, and oregano into a 3-quart crockpot or larger.
Cook on high for 2 hours or on low for 4 hours.
Add salt and pepper, to taste.
Stir in spinach and the heavy cream.
Sprinkle and thicken with xantham gum to desired thickness starting at ⅛th teaspoon.
Continue to whisk until mix and cook for another 10 minutes.
NOTES
*If you are using homemade or unsalted store-bought chicken stock you will need to add extra salt, to taste.
If you are using chicken bouillon cubes, you will need to use less salt and follow the directions on the back of the package for how many cubes.
**For extra fat, I served mine with a dollop of sour cream