In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken and cook until browned on all sides. This step infuses the soup with a rich, savory flavor.
Add the remaining tablespoon of olive oil to the pot and toss in the chopped onion, baby carrots, peas, and celery. Sauté until the vegetables are tender and the kitchen is filled with delightful aromas.
Pour in 4 cups of gluten-free chicken broth and add the chopped parsley. Stir in the cream of chicken soup, mixing until well combined. Add the bay leaf for that extra layer of flavor. Allow the mixture to simmer for 15 minutes.
While the soup simmers, cook the gluten-free penne pasta according to the package instructions. In a separate bowl, mix 2 cups of chicken broth with 3/4 cup of water. Stir this mixture into the soup, followed by the milk. Gently fold in the cooked gluten-free penne pasta.
Season the soup with salt and fresh ground pepper to taste. Discard the bay leaf and ladle the creamy goodness into bowls. Garnish with a sprinkle of chopped parsley for that final touch of freshness.
