Heat 2 tablespoons of olive oil in a skillet over medium heat. Once shimmering, add diced onion, chopped carrots, chopped celery, and minced garlic. Sauté for 5-7 minutes until softened.

In your slow cooker, place the chicken breasts at the bottom. Season lightly with salt and pepper, then sprinkle Italian seasoning. Scatter the sautéed vegetables on top.

Pour in chicken broth and add cream of chicken soup over the layered ingredients. Gently stir to combine.

Cover slow cooker and cook on low for 6-7 hours, or high for 3-4 hours. Check for doneness, chicken should be tender.

Once cooked, remove chicken and shred. Return shredded chicken to the slow cooker, stirring it through the soup.

Stir in heavy cream and uncooked egg noodles. Set to high and cover for an additional 20-30 minutes, until noodles are tender.

Give the soup a final stir, adjust seasonings if needed, and ladle into bowls. Garnish with parsley and serve warm.