Cook the egg noodles

• Cook the egg noodles in salted water according to the package instructions.
• Drain and set aside.

Sear the chicken

• Heat half the butter and half the olive oil in a large soup pot or Dutch oven over medium-high heat.
• Sear the seasoned chicken breasts on both sides until golden, about 3-4 minutes per side.
• Remove the chicken from the pot and set aside.

Sauté the vegetables

• Add the remaining butter and olive oil to the pot and lower the heat to medium.
• Add the onion, celery and carrots, season with salt, pepper, Italian seasoning and red pepper flakes, and sauté until softened.
• Stir in the garlic and cook until fragrant.

Deglaze with wine

• Pour in the white wine, if using, and stir.
• Let it simmer until slightly reduced.

Build the soup

• Pour in the chicken broth and season with salt and pepper.
• Add the diced potatoes, chicken bouillon, Parmesan rind and bay leaf, and stir to combine.
• Return the seared chicken breasts to the pot.

Simmer the soup

• Bring the mixture to a boil, then simmer until the potatoes are fork-tender.

Shred the chicken

• Remove the chicken breasts from the pot and shred them with two forks.
• Check that the potatoes are fork-tender, then remove the Parmesan rind and bay leaf.

Finish with cream and herbs

• Stir in the heavy cream and lemon juice.
• Add the parsley, dill, rosemary and thyme.
• Return the shredded chicken to the pot, taste for seasoning and adjust as needed.

Serve

• Serve the soup over the cooked egg noodles.
• Top each bowl with grated Parmesan, lemon juice, black pepper, red pepper flakes, dill and a drizzle of olive oil.