In a large pot, over medium/high heat, add the olive oil and sauté the onions, carrots and celery for about 3-4 minutes or until tender. Add a bit of salt to prevent browning.

Add garlic and sauté for an additional minute.

Add the diced chicken, chicken broth, parsley, bay leaves, salt and pepper. Bring to a boil over medium/high heat. Once boiling, bring down the heat to a simmer and cover with lid. Allow the chicken to cook 20-25 minutes.

While the soup is simmering, melt the butter in a small pot. Add flour and stir making a paste or roux. Stir and cook for 1 ½ minutes. Then slowly start to add the milk (bit by bit) whisking vigorously to avoid lumps.

Once all the milk has been added and there are no lumps, add the cream and continue to whisk. Bring the mixture to a simmer, stirring constantly. Once done, set aside and wait for the soup to be done.

It is at this moment that you want to prepare your noodles per the package’s instructions. Generally, they only require to be submerged in hot or boiling water for a number of minutes. You want to leave this step for last as you do not want to overcook noodles. Cook your noodles and strain.

Once the soup is done and the chicken is thoroughly cooked, add the creamy soup mixture and noodles to the soup and stir to combine all ingredients.

Serve while still hot and delicious. Garnish with some parsley or chives