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In a large soup pot, cook the diced veggies and garlic in the olive oil on medium heat until fragrant (about 5 minutes).
Melt the butter into the veggies and sprinkle the flour into it. Use a whisk to mix together to make a roux - this will make a thick base to the soup and help it get that creamy texture.
Pour the cream or milk into the pot and mix. You should get a very thick and creamy layer of goodness.
Once that's all been combined, slowly add in the broth while mixing. Bring it to a boil.
Next, add in your shredded chicken, pasta and lemon. Turn the heat down to a simmer setting and cover with a lid. Let the soup cook for a little longer than it says to cook the pasta on the pasta's packaging instructions (About 12-15 minutes!).
Next up, check the soup texture. If it's too thick for your liking you can add in broth ½ cup at a time.
Taste test the soup and season with desired amount of salt and pepper.