In a large pot over medium, heat the butter and olive oil. Add the onion, celery, carrots, garlic and bay leaves. Season with salt and pepper. Cook until the vegetables soften, about 7 minutes, stirring occasionally.
Add the stock and simmer for 10 minutes.
Stir in the chicken and noodles and simmer until the noodles are cooked, about 10 minutes more. Discard the bay leaves. Season to taste and serve with a sprinkling of fresh, minced parsley, if desired.