In a 6 quart Dutch oven or large soup pot, melt butter over medium-high heat. Add carrot, celery and onion. Cook for 5-8 minutes, just until softened.
To the pot add 7 cups stock, 1 tablespoon parsley, garlic, salt, pepper, Italian seasoning and paprika. Lower heat to medium, cover and simmer for 10 minutes.
Uncover, add noodles to the broth. Bring to a boil, then lower heat and simmer covered for 10 minutes, or until noodles are al dente.
Uncover, then to the pot add cream cheese and cream, mixing just until melted. Add chicken, mixing well. Simmer uncovered for 5 minutes over medium heat. Add reserved 1 cup stock, if desired to thin broth, if desired to taste.
Stir in reserved parsley. Keep warm until serving.