In a large Dutch oven heat the olive oil over medium heat. Add the onion, celery, and carrots, saute the vegetables for about 10 minutes or until they are starting to get tender.
Stir in the flour until it is well combined. Gradually add the chicken broth, stirring while adding. Add the cream and stir in. Add the chicken, chicken bouillon, and rotini noodles and mix in.
Season with salt and pepper. Cook for 20 to 30 minutes Until vegetable are tender.