In a large soup pot, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Season the chicken breasts on both sides with Kinder’s The Blend (or salt, pepper, and garlic powder). Sear the chicken for about 4 minutes per side, until fully cooked through. Remove to a plate and set aside.

To the same pot, add the remaining 4 tablespoons of butter. Once melted, stir in the diced onion, celery, and carrot. Sprinkle lightly with salt and pepper (about ¼ teaspoon each) and cook for 5 minutes until softened and aromatic.

Stir in 6–7 cloves of minced garlic and cook for about 1 minute until fragrant. Sprinkle in the ⅓ cup flour, stirring constantly to coat the vegetables. Cook the roux for 2 minutes to remove the raw flour taste.

Gradually pour in the chicken broth, about 1½ cups at a time, whisking as you go to prevent clumping. Once incorporated, stir in the 2 cups of heavy cream. Season the base with garlic powder, onion powder, black pepper, and herbs de Provence.

Bring the soup to a gentle boil, then add the broccoli and broken lasagna noodles. Reduce heat to a simmer and cook for 15 minutes, stirring often to prevent the noodles from sticking.

Once the noodles are tender, lower the heat and stir in the Parmesan cheese until fully melted and smooth. Chop the cooked chicken into bite-size pieces and return it to the pot. Stir to combine and salt and pepper to taste if needed! Serve hot and enjoy!