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Creamy Parmesan Chicken Noodle Soup

Creamy parmesan chicken noodle soup made with tender egg noodles, shredded chicken, and a silky pale-golden broth. Sautéed aromatics and a roux thicken the soup for rich parmesan depth in every spoonful.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast Dice for even cooking.
Vegetables and aromatics
  • 4 carrots Slice into thin rounds for quick tenderness.
  • 3 celery Slice thin so it softens during simmering.
  • 1 onion Dice small for a smooth base.
  • 4 clove garlic Minced.
Broth and dairy
  • 6 cup chicken broth Use low-sodium if you want more control of salt.
  • 1.5 cup heavy cream Stir in after simmering so it stays silky.
  • 1.5 cup parmesan Freshly grated; divide so 1 cup melts into the base and 1/2 cup finishes the bowl.
  • 3 tbsp butter For sautéing and roux.
  • 3 tbsp flour Thickener for the creamy broth.
Greens and pasta
  • 2 cup baby spinach Stir in at the end to keep bright color.
  • 8 oz egg noodles Cook until tender, 6–8 minutes.
Seasonings
  • 1 tsp Italian seasoning
  • 0.25 tsp nutmeg
  • 0.5 salt To taste.
  • 0.5 black pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Melt the butter in a large pot, then sauté the onion, carrots, and celery until softened, about 5 minutes, stirring often to prevent browning.
  2. Add the minced garlic and cook for 1 minute, then whisk in the flour and cook for 1–2 minutes to remove the raw flour taste.
Simmer with chicken
  1. Gradually add the chicken broth while whisking, then stir in the diced chicken and Italian seasoning.
  2. Simmer for 15 minutes, until the chicken is cooked through and no longer pink in the center.
Make creamy and cook noodles
  1. Stir in the heavy cream and bring the soup to a gentle simmer, then add the egg noodles.
  2. Cook for 6–8 minutes at a gentle simmer, stirring occasionally, until the noodles are tender.
  3. Reduce the heat, then stir in 1 cup of the parmesan until melted and the broth turns smooth and creamy.
Finish and serve
  1. Add the baby spinach and cook for 2 minutes, stirring until wilted.
  2. Stir in the nutmeg, then season with salt and pepper to taste.
  3. Serve hot with the remaining parmesan sprinkled on top.

Notes

Pro tip: whisk the flour into the butter and cook 1–2 minutes, then whisk in the broth gradually for a lump-free roux. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove (low heat) and add a splash of broth if it thickens. Freezing isn’t recommended because cream and noodles can change texture. For a lighter option, use half-and-half instead of heavy cream (the soup will be slightly less thick).