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Preheat oven and bake biscuits according to package directions while you start cooking the soup.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium-high heat.
Add 1 small diced yellow onion and 1 cup sliced celery, along with a couple pinches of salt and pepper. Cook, stirring frequently, for about 8 minutes.
Reduce heat to medium and add 6 cloves minced garlic, 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 1 teaspoon ground sage, along with a couple pinches of salt and pepper.
Make a little well in the center of the pot, add 4 tablespoons butter, and let it melt.
Then add 12 oz. frozen veggies and a couple pinches of salt and pepper, and cook, stirring frequently for about 2 minutes.
Stir in ¼ cup flour and cook for another minute.
Add about ¼-½ cup of chicken broth to deglaze the pan, scraping all the yummy bits off the bottom of the pan until it’s clean.
Whisk in remaining 3 ½ cups chicken broth and 1 cup heavy cream until smooth and creamy.
Stir in 2 cups shredded chicken and bring to a simmer over medium-high heat.
Reduce heat to medium or medium-low and simmer, uncovered, for 3-5 minutes or until the chicken is warmed through and the soup has thickened.
Serve with warm biscuits, garnish with fresh chopped parsley, and enjoy!
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