Heat 1/2 tbsp butter and olive oil in a large pot.
Add onion, celery and carrot and cook stirring for about 3 minutes, add garlic and cook for one more minute.
Add salt, pepper and dried oregano or thyme.
Add chicken broth and bring to a boil.
When soup is boiling add uncooked noodles and cook for approximately 8 minutes.
Meanwhile in a small saucepan, over medium heat, melt rest of the butter and add flour, stir the mixture constantly for about 3 minutes.
Slowly add the milk to the flour and butter mixture, whisking constantly until the milk comes to a boil.
Pour the creamy milky mixture into the soup, stir, reduce heat and simmer until slightly thickened, about 2 minutes.
Stir in the shredded chicken and peas and simmer for 1 more minute.
Adjust seasoning, add a dash of freshly grated nutmeg and a sprinkling of chopped parsley if desired.
Serve and enjoy!