Heat butter or olive oil in a large pot and sauté the onion, garlic, carrots, and celery for 5 to 6 minutes until softened and fragrant.
Add the diced chicken and cook for 4 to 5 minutes, stirring, until lightly cooked on the outside.
Pour in the broth, add potatoes, herbs, salt, and pepper, then bring to a gentle boil. Reduce heat and simmer for 15 to 20 minutes until potatoes are fork tender.
Stir in the cream and cooked noodles, rice, or pasta, then simmer gently for 5 minutes until heated through and slightly thickened.
Taste and adjust seasoning, ladle into bowls, garnish with fresh herbs, and serve hot.