Heat a large dutch oven or soup pot over medium-high heat. Add butter and once melted, add onion, carrots, and celery. Let cook down about 7-8 minutes, stirring often, or until onions are translucent. Add in garlic and cook another minute.

Sprinkle on flour, thyme, oregano, salt, and pepper. Mix together and cook for another minute.

Add in potatoes, then pour in chicken broth and whole milk. Bring to a boil.

Once boiling, add in pasta. Reduce heat to medium. Stir every few minutes so pasta does not stick to the bottom. Cook for 10 minutes.

After 10 minutes, add in cooked chicken, peas, and parmesan cheese. Reduce heat if simmering too rapidly, otherwise keep at a low simmer and cook for 20 minutes or until potatoes and carrots are fork tender.

Turn off heat and add in lemon juice.

Serve with more parmesan cheese and parsley.