Add chicken broth, parsley, bay leaves and season with salt and pepper to taste. Bring to a boil, cover and simmer over medium heat for 10 - 15 minutes.
In a saucepan, melt the butter over medium heat. Whisk in flour and continue to stir vigorously until the flour is combined with the butter.
Slowly whisk in milk and continue to stir vigorously. Add heavy cream and bring the mixture to a boil.
Pour the milk mixture into the soup mixture, add the chicken and noodles and stir to combine.
Serve immediately.
Notes
*2 cups of spiral past may be used instead.
Recipe by The Little Chef at http://littlechefblog.com/creamy-chicken-noodle-soup/