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Creamy Parmesan Chicken Noodle Soup

Creamy Parmesan Chicken Noodle Soup with tender egg noodles, diced chicken, and a silky parmesan-thickened broth. Built by simmering aromatics, creating a roux with butter and flour, then finishing with cream, spinach, and a generous parmesan sprinkle.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large pot, then sauté the onion, carrots, and celery for 5 minutes until softened and fragrant.
  2. Add the garlic and cook for 1 minute, then whisk in the flour and cook for 1–2 minutes to remove the raw flour taste.
Build the broth
  1. Gradually add the chicken broth while stirring until smooth, then add the diced chicken and Italian seasoning.
  2. Simmer for 15 minutes until the chicken is cooked through.
Cook noodles and finish creamy
  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 until the noodles are tender, stirring occasionally.
  3. Reduce the heat and stir in 1 cup of the parmesan until melted and the broth turns silky.
  4. Add the baby spinach and cook for 2 minutes until wilted, then stir in the nutmeg.
  5. Season with salt and pepper to taste, then serve topped with the remaining parmesan.

Notes

For best texture, simmer gently after adding cream so the broth stays smooth. Store leftovers in the fridge up to 3 days; reheat on low to avoid over-thickening. Freezing is not recommended because the noodles and cream can change texture. For a lighter option, use half-and-half in place of heavy cream (sauce may be slightly thinner).