Step 1

Melt the butter in a Dutch oven or large pot set over medium heat.

Step 2

Add in the diced onions, carrots, celery, and parsley; cook for 5 minutes, stirring occasionally.

Step 3

Stir in the garlic; cook for 20 seconds.

Step 4

Add in the flour, salt, oregano, thyme, and black pepper, and cook for 3 minutes, stirring frequently.

Step 5

Stir in the chicken broth, scraping up all the browned bits from the bottom of the pot.

Step 6

Add in the bay leaves and chicken breasts, and bring to a boil.

Step 7

Reduce heat to a steady simmer; partially cover with a lid and simmer for about 20 to 25 minutes, or until chicken is cooked through and no longer pink inside.

Step 8

Remove chicken breasts from the soup and transfer to a cutting board; let cool for a couple minutes, then shred the meat.

Step 9

Return shredded chicken to the pot.

Step 10

Stir in the milk, heavy cream, and noodles; bring to a steady boil and cook for about 7 minutes, or until noodles are cooked al dente.

Step 11

Remove from heat.

Step 12

Discard bay leaves.

Step 13

Taste the soup for salt and pepper, and adjust accordingly.

Step 14

Ladle into bowls and serve.