First, boil your broken pasta in heavily salted water, according to package directions. Drain and set aside.
Next, melt your butter in a large dutch oven or stockpot and saute your vegetables, along with your bouillon cube, until slightly softened - about 5 minutes.
Add your flour and stir to combine for about 1 minute
Slowly pour in your chicken stock, while stirring to eliminate any flour lumps
Add in your herbs and stir until the broth begins to bubble and becomes slightly thickened
Once bubbling, cover your pot with a tight fitting lid and simmer for about 10-15 minutes
When finished, add your frozen peas and half and half, stirring to fully combine
For serving, if you plan to keep leftovers, add a helping of your cooked pasta into a bowl and top with your delicious soup. If you're not wanting leftover soup, you can add the cooked pasta right into your soup pot before serving.For leftover storage, keep your pasta and soup in separate containers in the fridge. Doing this will prevent your pasta from becoming bloated and mushy. When you're ready to reheat, add your desired amount of pasta and soup to a pot and warm on medium low heat on your stovetop.