Step 1

Heat oil in a large soup pot or Dutch oven over medium-high heat. Add onion, carrot, and celery. Sauté until softened. Add in garlic and sauté for 1 minute, until fragrant.

Step 2

Add chicken broth and bring to a boil. Lower in the chicken breasts, cover and simmer until cooked through, about 10-15 minutes. Remove the chicken from the pot and set aside.

Step 3

Lower heat to bring soup to a simmer. Add pasta and cook until tender.

Step 4

Meanwhile, heat butter over medium heat in a small sauté pan. Once melted, whisk in the flour. Continue to cook, whisking constantly until the mixture is golden, about 1 to 2 minutes.

Step 5

Slowly ladle in 1 cup of the broth while whisking continually. Once incorporated, whisk in the milk and cream. Add to the soup pot.

Step 6

Once cool enough to touch, shred the chicken into bite sizes pieces with two forks. Return the shredded chicken to the pot of soup. Season with salt and pepper to taste.

Step 7

Stir in the parsley if desired. Ladle into bowls to serve and enjoy!