3 tablespoons olive oil

2 tablespoons unsalted butter

2 ½ cups shredded rotisserie chicken

1 ½ cups carrots, sliced

1 ½ cups celery, sliced

1 onion, diced

4–6 garlic cloves, minced

⅓ cup all-purpose flour

8 cups low-sodium chicken broth

1 tablespoon chicken bouillon

1 tablespoon dried parsley

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon dried thyme

½ teaspoon dried sage

½ teaspoon ground cumin

Pinch red pepper flakes

2 bay leaves

2 cups half and half

2 tablespoons cornstarch

2 cups wide egg noodles

⅓ cup Parmesan cheese

Salt and black pepper