Left-overs chicken noodle soup

1 tbsp olive oil
1 tbsp butter
1 brown onion, peeled and diced
1 large or 2 small carrots, peeled, halved lengthwise and sliced
1 stick celery, halved lengthwise and sliced (if small, just slice 2 stalks without halving)
2 cloves garlic, crushed
1/4 tsp ground cloves
sea salt and freshly ground black pepper
100g fine noodles eg vermicelli or angel hair, snapped into 10cm long threads
1/2 cup fresh parsley leaves, roughly torn
1.2 litres good quality (preferably home-made) chicken stock
2 fresh or 1 dried bay leaves
2 cups left-over chicken, skin removed, shredded