In a large bowl, combine chicken, garlic, rosemary, oregano and 4 cups of water. Bring to a boil.

Reduce to a simmer and cook for about 20 minutes, until the chicken is cooked through.

Remove chicken pieces and strain the broth.

As soon as the chicken is cool enough to handle, remove the chicken from the bone and discard the bones.

In a large pot, heat oil.

Add onion and saute until translucent.

Add broth, 1 cup water and chicken.

Add heavy cream. Bring to a boil.

Reduce to a simmer and cook for 10 minutes on medium low heat.

Add spinach and cook for 2-3 minutes, until the spinach is wilted.

Add parsley, salt and crushed red pepper.