Season the chicken breasts on both sides with your chosen seasoning. In a large soup pot, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Sear the chicken breasts for about 4 minutes per side until fully cooked. Remove chicken and set aside.

Melt the remaining 4 tablespoons of butter in the same pot. Add the diced onion, carrot, and celery. Lightly season with salt and pepper. Cook for 5 minutes, stirring occasionally, until the vegetables soften and become aromatic.

Sauté minced garlic for 1 minute until fragrant. Sprinkle flour over the vegetables, stirring continuously to coat evenly. Cook the roux for 2 minutes to eliminate any raw flour flavor.

Whisk in the chicken broth gradually, about 375 milliliters at a time. Once incorporated, pour in the heavy cream. Season with garlic powder, onion powder, black pepper, and herbes de Provence.

Bring the soup to a gentle boil. Add chopped broccoli and broken lasagna noodles. Reduce heat to maintain a simmer. Cook for 15 minutes, stirring often to prevent the pasta from sticking, until the noodles are al dente.

Stir in grated Parmesan cheese until fully melted and the soup is smooth. Chop the reserved chicken into bite-sized pieces and return to the pot. Mix thoroughly and season with additional salt and pepper as desired.

Ladle the hot soup into bowls and serve immediately.