In a large skillet, sauté the onions, leeks, carrots and parsnips in the olive oil until the leeks and onions wilt (about 5 - 7 minutes).
Transfer your vegetables to a large soup pot and add your broth, water and herbs. Cook for half an hour.
Add chicken breast and cook for another 1/2 hour.
When done, put some noodles in a bowl and ladle the soup over them. (Store them separately in the fridge if you want to avoid soggy noodles.)
Season with salt and pepper and serve.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Data does not include the pasta. Add as much or as little as you like.