Heat olive oil and butter in a large soup pot over medium heat.

Add onion, carrots, and celery. Sauté for 5 to 7 minutes until softened.

Stir in the garlic and cook for 30 seconds.

Pour in chicken broth and water. Add chicken breasts and Italian seasoning.

Bring to a boil, then reduce heat and simmer with lid slightly ajar for 15 minutes.

Remove the chicken, shred or chop it, and set aside.

Add egg noodles to the pot. Simmer uncovered until noodles are tender.

Return shredded chicken to the pot. Stir and season with salt and pepper.

Sprinkle with fresh parsley before serving.