Melt butter in a large soup pot or dutch oven over medium heat.
Add onion, celery and carrot, and season with a pinch of salt. Saute the vegetables until the onions are translucent; about 5 minutes.
Add garlic and saute for 30 seconds.
Add flour and cook 2-3 minutes. Note: Reduce heat if it begins to brown.
Stir in 6 cups of broth, followed by rosemary, thyme and parsley. Bring to a boil until soup thickens slightly; about 3 minutes. Taste and season with salt and pepper.
Add the chicken and noodles and bring to a boil. Add the lid to just partially cover the pot, then reduce the heat to low and simmer until noodles are al dente, 8-11 minutes. Scrape the bottom of pot frequently to prevent sticking.
Add the heavy cream, and heat over low heat until warmed through, do not allow to boil. Taste and adjust seasoning with more salt and pepper. If the soup is too thick for your liking, add reserved 1 cup broth. Serve immediately, garnished with more fresh parsley.
Stir in the heavy cream and continue to heat over low heat until the soup is warmed through. Taste and adjust seasoning as desired with salt and pepper.
If the soup is too thick for your liking, add the reserved broth, 1/2 cup at a time.
Serve immediately, garnished with fresh chopped parsley.
Store leftover soup in an airtight container in the fridge for up to 5 days.
Reheat leftovers in a pot on the stovetop on low, stirring frequently. Add splashes of broth or water as needed, the soup will thicken a lot as it cools.
Freeze in zip top freezer bags, lay flat in freezer. Thaw overnight in the fridge, reheat on the stovetop on low.
To keep it super simple and easy, use a rotisserie chicken and frozen mixed vegetables.