In a large pot on medium high heat, add a long drizzle of olive oil and 1 Tablespoon butter. Once melted and heated, add the chopped onions, carrots and celery to the pot. Stir and sauté for about 4 minutes until softened.

Add the 1 Tablespoon minced garlic, stir together and cook for another minute. Sprinkle ¼ cup flour over top and stir to coat the veggies. Cook for one minute.

Pour the 4 cups of chicken broth into the pot and stir until the flour is dissolved. Add the ¼ teaspoon Italian Seasoning, 1 ½ cups shredded chicken and stir together.

Add 1 cup of Hiland Heavy cream and stir all together. Bring to a simmer, turn heat to low and cover the pot with a lid. Cook for 10 minutes.

Remove the lid and add the 2 cups of egg noodles, stir together. Cover with the lid again and cook for another 8 minutes.

Remove the lid, stir and add salt and pepper. Taste test and add more if needed. Add chopped parsley at the end if desired.

Serve right away with bread and crackers or a side salad. Enjoy!