In a large dutch oven, heat to medium-high. Add olive oil.

Once hot, add onions and cook for 4-5 minutes or until beginning to soften, then add in minced garlic and cook for another minute.

Pour in crushed tomatoes, tomato sauce, stock, and seasonings (salt, pepper, basil, oregano, red pepper flake).

Bring to a boil. Once boiling, add in chicken breasts and cook for 14 minutes.

Remove chicken from soup and reduce heat to a simmer.

Shred chicken using a stand mixer, hand mixer, or with two forks, then add it back to the soup.

Once chicken is added back in, bring back to a boil and then add in noodles, milk and parmesan cheese. Stir every few minutes.

Let soup slowly boil over medium heat for 15-20 minutes until noodles are cooked.

Ladle into bowls and top with shredded mozzarella cheese and fresh chopped parsley or basil.