Snap off the ends of the celery stalks and remove the strings, cutting into 1-inch diagonal pieces. Finely dice the onion and garlic.

In a skillet, combine salted butter and oil over medium heat until melted and bubbly.

Add the chopped celery, diced onion, and garlic into the skillet. Sauté for about 3 to 4 minutes until the onion softens and is translucent.

Pour in chicken stock and sprinkle dried Italian herbs over the mixture. Cover and bring to a gentle boil, then simmer for 5 minutes.

Remove the lid and stir in chopped fresh parsley. Cook for an additional few minutes until most of the stock evaporates. Serve warm.