Season the chicken breasts generously with Kinder’s or your preferred chicken seasoning.

In a large soup pot or Dutch oven, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat.

Sear chicken for 3–4 minutes per side, until golden and cooked through. Remove from pot and set aside.

To the same pot, add 4 tbsp butter. Stir in diced onion, celery, and carrots. Season with salt and pepper. Cook for about 5 minutes, until softened.

Add minced garlic and cook for 1 minute until fragrant. Stir in flour, cooking for 2 minutes to eliminate the raw taste.

Gradually whisk in chicken broth, about 1½ cups at a time, stirring to keep the base smooth. Stir in heavy cream and mix until fully combined.

Add garlic powder, onion powder, herbs de Provence, and black pepper. Bring the soup to a gentle boil.

Stir in chopped broccoli and broken lasagna noodles. Simmer uncovered for about 15 minutes, or until the noodles are tender.

Chop the cooked chicken and return it to the pot. Stir in grated Parmesan cheese, mixing until melted and creamy. Taste and adjust seasonings if needed.

Ladle hot soup into bowls. Top with extra Parmesan cheese if desired. Serve warm and enjoy!