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Creamy Parmesan Chicken Noodle Soup

Creamy Parmesan Chicken Noodle Soup with tender egg noodles and shredded chicken in a silky, pale-golden broth. Made with a butter-and-flour base and finished with melted parmesan for rich, savory depth.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

chicken breast
  • 1.5 lb chicken breast, diced
carrots
  • 4 carrots, sliced
celery
  • 3 celery, sliced
onion
  • 1 onion, diced
garlic
  • 4 garlic, minced
chicken broth
  • 6 cup chicken broth
heavy cream
  • 1.5 cup heavy cream
parmesan
  • 1.5 cup freshly grated parmesan, divided
butter
  • 3 tbsp butter
flour
  • 3 tbsp flour
baby spinach
  • 2 cup baby spinach
egg noodles
  • 8 oz egg noodles
italian seasoning
  • 1 tsp Italian seasoning
nutmeg
  • 0.25 tsp nutmeg
salt and pepper
  • 1 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt butter in a large pot over medium heat, until it turns glossy. Add onion, carrots, and celery and sauté for 5 minutes, stirring until slightly softened and aromatic.
  2. Add garlic and cook for 1 minute. Whisk in flour and cook for 1-2 minutes, stirring constantly until the mixture looks smooth and lightly cooked.
Simmer the soup base
  1. Gradually add chicken broth while whisking to prevent lumps. Add chicken and Italian seasoning and bring to a simmer.
  2. Simmer for 15 minutes at a steady bubbling simmer until the chicken is cooked through and tender.
Add noodles and finish creamy
  1. Stir in heavy cream and bring to a gentle simmer. Add egg noodles and cook for 6-8 minutes, stirring occasionally, until noodles are tender.
  2. Reduce heat to low and stir in 1 cup parmesan until melted and the broth turns creamy and pale golden.
  3. Add baby spinach and cook for 2 minutes, stirring, until wilted and bright green.
  4. Season with salt and pepper to taste. Serve hot with the remaining parmesan sprinkled on top.

Notes

For the smoothest broth, whisk the flour into the sautéed vegetables until it looks like a paste, then add the chicken broth gradually. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently, adding a splash of broth if the soup thickens. Freezing is not recommended because the cream and noodles may change texture. For a lighter option, use half-and-half instead of heavy cream for a similar flavor with less richness.