Heat olive oil and butter in a large pot over medium heat. Add diced onion, sliced carrots, and chopped celery, sautéing for 5–6 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.

Sprinkle all-purpose flour over the sautéed vegetables, stirring well to coat. Cook for about 1 minute while constantly stirring to avoid burning.

Slowly pour in the chicken broth while whisking continuously to prevent any lumps from forming. Stir until the mixture is smooth and begins to thicken.

Add the shredded chicken along with Italian seasoning, salt, and black pepper. Simmer uncovered for 10 minutes, stirring occasionally to infuse the flavors.

Stir in the egg noodles and cook for 7–8 minutes, or until noodles are just tender and fully cooked.

Reduce the heat to low, then stir in the heavy cream, allowing the soup to warm through. Ensure it doesn’t boil, as you want to keep the cream smooth and velvety.

Finish the soup by sprinkling freshly chopped parsley on top. Serve hot and enjoy each comforting spoonful!