Sauté the celery, carrots, and onion with the butter & oil in a large soup pot over medium-high heat for 5-7 minutes.
Stir in the garlic and cook for about 30 seconds.
Stir in the flour and cook for about a minute.
Pour in the chicken broth and stir until the flour has dissolved. Add in the chicken, Italian seasoning, and cream. Increase the heat to high and bring the soup to a slight boil. Cover the pot with the lid slightly ajar.
Reduce the heat so it's simmering gently. Let it cook for 15 minutes.
Stir in the noodles and cover the pot again (lid slightly ajar) for a further 8-10 minutes. I like to stir it halfway just to ensure the noodles aren't sticking.
Take the chicken out of the pot and cut it up, then add it back in again and season the soup with salt & pepper to taste, and stir in the fresh parsley. Serve immediately.
This soup feeds 4-6.
I don't recommend freezing this soup. It's best eaten right away.
1.5 pounds chicken breasts generally equals 2 larger ones or 3 smaller ones. You can use boneless/skinless chicken thighs if you prefer.
Chicken is safe to eat when it's reached an internal temperature of 165F. Use an instant read thermometer to test for doneness.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.