Season chicken with salt and pepper. Add oil and butter to a Dutch oven and heat on high. When hot, add chicken skin side down. Brown, turn over chicken and brown the other side. About 5 minutes per side. Remove chicken to a plate.

Add mushrooms, bell peppers, jalapeño, onion, thyme, and turmeric to Dutch oven. If you are using celery and/or carrots add then also. Cook until softened. Add garlic and cook 1 minute. Add tomato paste and cook for 1 minute. Add wine, bring to a simmer, and simmer for 3 minutes.

Add in chicken stock and diced tomatoes and bring to a boil. Add chicken back in and bring to a simmer. Cook until chicken is done. About 15-20 minutes. Remove chicken and take chicken off the bone. Discard bones and skin. Chop/shred the chicken. Taste the soup base and salt/pepper to taste.

Add chicken back in along with parsley, cream, and noodles. Mix and bring to a simmer to heat. If you want more liquid for your soup you can add additional chicken broth.

Serve soup in bowls. Garnish with parsley, red pepper flakes, and/or grated parmesan cheese. Enjoy!