Prepare the Mirepoix: In a large pot, heat olive oil over medium heat. Add diced carrots, celery, and onions, cooking until they begin to soften and the onions turn translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

Cook the Chicken: Move the mirepoix to the side of the dutch oven, and season the chicken breast with salt, pepper and dried herbs, sear in olive oil on each side until golden brown, about 2-3 minutes

Add the Broth and Spices: Pour in the chicken broth, then add the bay leaf, salt and pepper. Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes, allowing the flavors to meld together and the chicken to cook through

Add the Udon Noodles: After the soup has simmered, add the Udon Noodles at the end and mix well to combine

Finish with Cream: Once the soup has simmered, and the noodles have been added, stir in the heavy cream, bringing the soup to a gentle simmer once more. Allow it to cook for a couple minutes, letting the cream thicken the broth slightly. Be careful not to simmer longer as the cream can separate

Serve: Remove the bay leaf. Serve the soup hot, garnished with fresh parsley for a pop of color and flavor.