Heat a large dutch oven (or other soup pot) over medium heat and add 1 tbsp of olive oil.
Add diced chicken and cook until browned and cooked all the way through. Transfer to a plate and set aside. About 5 Min.
In the now empty pot add the other 1 tbsp of olive oil and 2 tbsp of butter.
Once butter is melted, add in diced onions and saute until soft and translucent. 5-6 Minutes
Add in diced carrots and celery and continue to cook until they begin to soften. Another 2-3 minutes
Add in minced garlic and let cook for 30 seconds or until fragrant.
Add in the 1/4 cup flour and mix really well. It will be thick. Cook for another 1-2 min stirring occasionally so the flour doesn't burn.
Slowly add in 7 cups of chicken broth. Make sure to stir while incorporating.
Add in all the seasoning, cooked chicken and noddles and bring to a boil. About 10-12 min. Be sure to check the noodles so they are not over cooked.
Once noodles are cooked all the way thorough, add in the fresh basil.
Slowly pour in the heavy cream, stirring to incorporate.
Remove from heat and fold in the parmesan cheese.
Store in food safe container and keep in the fridge for 2-3 days.