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Heat the butter in a large pot. Fry the onion over medium heat until soft. Do not brown.
Add the carrots, celery and garlic. Fry for 3 – 5 more minutes.
Add the herbs and chicken stock. Simmer over low heat for 20 minutes or until the carrots are tender.
Add the noodles and cook for 6 – 8 minutes until soft.
Add the chicken and cream cheese and heat through allowing the cream cheese to melt into the soup. Season to taste.
Serve with buttered rolls and sprinkle with parsley.
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