In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 medium diced onion and sauté for 3-4 minutes until it becomes translucent and soft. Stir in 3 minced garlic cloves and continue cooking for an additional 1-2 minutes, until fragrant.

Introduce 2 cups of shredded cooked chicken into the pot, followed by 4 cups of low-sodium chicken broth and 2 cups of water. Bring the mixture to a gentle boil, then add 1 teaspoon of dried basil, 1 teaspoon of dried oregano, ½ teaspoon of dried thyme, and ½ teaspoon of black pepper. Reduce heat and simmer for about 5 minutes.

Carefully add 8 broken lasagna noodles to the simmering soup. Stir occasionally and let them cook for about 10-12 minutes, or until they reach an al dente texture.

Once the noodles are cooked, lower the heat and add 1 cup of heavy cream and 1 cup of milk. Stir well and let the soup simmer for another 5-7 minutes.

In a separate bowl, combine 1 cup of ricotta cheese, ½ cup of grated Parmesan cheese, and 1 cup of shredded mozzarella cheese. Mix until creamy and well-blended.

Ladle the warm soup into bowls, add a dollop of the cheese mixture to each serving, and optionally garnish with chopped fresh parsley. Serve immediately.