Sauté the Aromatics

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the garlic and cook for an additional minute.

Add the Chicken

• Stir in the shredded chicken, dried basil, and dried oregano. Season with salt and pepper, and cook for 2 minutes.

Add the Liquid Ingredients

• Pour in the chicken broth, heavy cream, and milk. Stir well and bring the mixture to a simmer.

Cook the Lasagna Noodles

• Add the broken lasagna noodles to the pot and cook for 10-12 minutes, or until the noodles are tender.

Incorporate the Parmesan

• Stir in the grated Parmesan cheese, allowing it to melt into the soup. Adjust seasoning with salt and pepper if needed.

Garnish and Serve

• Ladle the soup into bowls and garnish with fresh parsley. Serve hot.