Bring chicken broth (or water and bouillon) to a boil in a large pot. When the broth comes to a boil, add the pasta and continue boiling until it is cooked to al dente. Add bay leaves to the broth while it is simmering.
Wash the carrots, celery and onion. Peel carrots and onion, then dice them, as well as the celery, into even pieces.
Meanwhile, heat olive oil in a separate stock pot. When vegetables are diced, add them to the heated olive oil and stir.
Add minced garlic and dried seasonings to the vegetables. Then, while stirring, sprinkle the flour into the vegetables and stir. Add the milk, a little at a time, until it is all incorporated. Be careful not to add the milk too quickly or it will get lumpy.
When the pasta is ready, add both the pasta and the broth very carefully to the stock pot.
Simmer a few minutes more until the soup is thickened and slightly creamy. Then add your diced chicken and simmer until it is heated through.
