Heat the oil and butter in a heavy-bottomed soup pot or Dutch oven set over medium-low heat.
2 tablespoons olive oil, 2 tablespoons unsalted butter
Once the oil/butter is hot, place the carrots and celery in the pot and sauté for 3 minutes.
3 carrots, 2 ribs celery
Add the onion and sauté until translucent.
1 sweet yellow onion
Add garlic and sauté 30 seconds.
2 cloves garlic
Add all other ingredients except the noodles.
8 cups low-sodium chicken broth, ½ cup dry sherry, 1 teaspoon ground black pepper, 1 teaspoon dried parsley, 1 teaspoon Parisien Bonnes Herbs, 3 bay leaves, ½ teaspoon dried thyme, ½ teaspoon ground nutmeg, 3-4 teaspoons chicken granules, 4 cups diced cooked chicken
Bring to a boil, then turn down the heat and simmer for 30-40 minutes (see notes if planning to freeze the soup).
Add the noodles and bring to a boil.
8 ounces dry egg noodles
Turn down the heat and simmer for 20-25 minutes.
Remove the bay leaves before serving.