In a large pot, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat. Sear the seasoned chicken breasts until golden, about 3–4 minutes per side. Remove and set aside.

Reduce heat to medium and add the remaining butter and olive oil. Sauté the onion, celery, and carrot with salt, pepper, Italian seasoning, and Calabrian chilies (or red pepper flakes) for 5–8 minutes, until softened.

Stir in the garlic and cook for 30 seconds, just until fragrant. Pour in the wine (if using), scraping up any browned bits from the bottom of the pot, and simmer for 2 minutes.

Add the chicken broth, potatoes, bouillon (if using), Parmesan rind, and bay leaf. Return the chicken to the pot.

Bring to a boil, then reduce to a gentle simmer. Cover and cook for 15–20 minutes, until the potatoes are tender and the chicken is cooked through.

While the soup simmers, bring a large pot of salted water to a boil. Cook the egg noodles until al dente, then drain and set aside.

Remove the chicken, shred it, and set aside. Discard the Parmesan rind and bay leaf.

Stir in the shredded chicken, room-temperature heavy cream, lemon juice, parsley, dill, rosemary, and thyme. Taste and adjust seasonings (with more salt or lemon) as needed.

To serve, place cooked noodles in bowls and ladle the soup over top. Garnish with Parmesan, a squeeze of lemon, a drizzle of olive oil, fresh herbs, and red pepper flakes. Enjoy!