1Cook egg noodles in salted water, drain, and set aside.
2In a large pot, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat. Sear chicken breasts until golden, about 3-4 minutes per side, then remove and set aside.
3Reduce heat to medium, and add remaining butter and olive oil. Sauté onion, celery, and carrot with salt, pepper, Italian seasoning, and red pepper flakes for 5-7 minutes.
4Add garlic and cook for 30 seconds, then pour in wine and simmer for 2 minutes.
5Add chicken broth, salt, and pepper. Stir in diced potatoes, chicken boullion, Parmesan rind, and bay leaf, then return the chicken to the pot.
6Bring to a boil, then simmer for 15-20 minutes until potatoes are tender.
7Remove chicken, shred it, and set aside.
8Remove Parmesan rind and bay leaf.
9Stir in heavy cream, lemon juice, parsley, dill, rosemary, and thyme.
10Add the shredded chicken back to the pot, taste and adjust seasonings.