Preheat oven and bake biscuits according to package directions while you start cooking the soup

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium-high heat

Add diced yellow onion and sliced celery along with salt and pepper. Cook, stirring frequently, for about 8 minutes

Reduce heat to medium and add minced garlic, dried thyme, oregano, and ground sage along with salt and pepper

Make a well in the center of the pot, add 4 tablespoons butter, and let it melt

Add frozen vegetables with salt and pepper, and cook stirring frequently for about 2 minutes

Stir in flour and cook for another minute

Add 1/4 to 1/2 cup of chicken broth to deglaze the pan, scraping all the bits off the bottom until clean

Whisk in remaining chicken broth and heavy cream until smooth and creamy

Stir in shredded chicken and bring to a simmer over medium-high heat

Reduce heat to medium or medium-low and simmer uncovered for 3-5 minutes until chicken is warmed through and soup has thickened. Serve with warm biscuits and garnish with fresh chopped parsley