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In a large bowl, combine chicken pieces and poultry seasoning; toss to coat. Heat oil in a 4-quart Dutch oven over medium heat. Add chicken pieces; cook for 3 to 5 minutes or until browned. Using a slotted spoon, transfer chicken to a bowl and set aside.
In the same pot, cook onion, celery, carrot and garlic over medium heat for about 5 minutes or just until tender, stirring occasionally. Add broth; bring to boiling. Add chicken, noodles and zucchini (or squash). Return to boiling; reduce heat. Cover and simmer for 5 minutes.
In a medium bowl, whisk milk and flour together until combined; stir into chicken mixture. Cook and stir until bubbly. Cook and stir for 1 minute more. Sprinkle with parsley just before serving.