In a large pot, heat a mixture of olive oil and butter over medium heat. Add diced onions, carrots, and celery. Sauté for 7-8 minutes until softened.

Stir in minced garlic, rosemary, and thyme. Cook for an additional 1-2 minutes until fragrant.

Add chicken breast pieces to the pot and sauté for 5-7 minutes until browned.

Sprinkle flour over the chicken and vegetables, cooking for another 2-3 minutes.

Gradually whisk in chicken stock and add diced potatoes. Bring to a boil, then reduce heat and let simmer.

Simmer for 20-25 minutes until potatoes are tender.

Stir in shredded cheddar cheese, remove from heat, and add chopped parsley, salt, and pepper to taste.

Ladle soup into bowls and serve hot, garnished with additional parsley if desired.