In a large stock pot, melt 2 tablespoons of butter on high heat. Add the chicken breasts and a pinch of salt. Cook until about half way opaque. If the chicken is still sticking, wait a little longer. It should release on its own when it’s ready to flip. Add another tablespoon of butter and the chopped onions. Cook for about another minute and then flip the chicken. Continue to cook for about 2-3 minutes. Add one more tablespoon of butter and the minced garlic and stir frequently as the chicken finished cooking. Remove the chicken, it’s okay if it’s not fully cooked at this point, and deglaze the pot with a little bit of the chicken broth. Cook off the liquid and remove the onions and garlic and set aside with the chicken.
Bring the heat back up to medium-high. Melt 4 tablespoons of butter and, using a wooden spoon, mix in the flour. Cook, stirring frequently to prevent burning, until bubbly and just browned, about 2-4 minutes. Slowly whisk in the heavy cream and remaining chicken broth. Bring the mixture up to a high simmer and add the cubed cream cheese. Continue to whisk until the cream cheese has melted and add the remaining salt and seasonings. Add the chicken breast and mushroom and onion mixture. Cook until the breast is cooked completely through and pull it out again to shred.
Bring the stock up to a boil and add the ½ package of the lasagna noodle pieces. Cook for about half the box instruction’s cook time. While the noodles par-cook, shred the chicken. Add the shredded chicken in and continue to cook the soup until the noodles are al-dente.
Serve immediately with freshly ground pepper and chopped parsley. Enjoy!