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Creamy Parmesan Chicken Noodle Soup

Creamy parmesan chicken noodle soup made with a silky cream-and-broth base, tender egg noodles, and shredded chicken simmered until just cooked through. Finished with melted parmesan and wilted spinach for a smooth, savory bowl.
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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
  • 1.5 lb chicken breast Dice for even cooking.
Vegetables
  • 4 carrots Slice thin for tender bites.
  • 3 celery Slice thin.
  • 1 onion Dice.
  • 4 garlic Minced cloves.
Broth and seasonings
  • 6 cup chicken broth Have ready for gradual whisking.
  • 1 tbsp Italian seasoning Use to season the simmering broth.
  • 0.25 tsp nutmeg Add after spinach for best flavor.
  • 0.5 tsp salt To taste.
  • 0.5 tsp pepper To taste.
Creamy base
  • 1.5 cup heavy cream Stir in gently for a smooth finish.
  • 1.5 cup parmesan Freshly grated; divided.
  • 3 tbsp butter For the roux.
  • 3 tbsp flour Helps thicken the broth.
Noodles and greens
  • 2 cup baby spinach Stir in at the end to wilt.
  • 8 oz egg noodles Cook until tender, 6-8 minutes.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large pot and sauté the onion, carrots, and celery over medium heat for 5 minutes, stirring until softened and fragrant.
  2. Add the garlic and cook for 1 minute at the same heat, then whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.
Simmer the chicken soup
  1. Gradually pour in the chicken broth while whisking to keep the roux smooth, then add the diced chicken and Italian seasoning.
  2. Simmer for 15 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
Make it creamy and cook the noodles
  1. Stir in the heavy cream and bring to a gentle simmer, then add the egg noodles.
  2. Cook at a gentle simmer for 6-8 minutes until the noodles are tender, stirring to prevent sticking.
Finish with parmesan and spinach
  1. Reduce the heat to low, then stir in 1 cup of parmesan until fully melted and the broth turns silky.
  2. Add the baby spinach and cook for 2 minutes until wilted, then stir in the nutmeg.
  3. Season with salt and pepper to taste, then serve topped with the remaining parmesan.

Notes

Pro tip: when adding broth, pour gradually and whisk constantly to avoid lumps from the roux. Store leftovers in the fridge up to 3 days; reheat gently over low heat, adding a splash of broth if the noodles thicken. Freezing is not ideal because egg noodles can soften further after thawing. For a lighter version, use half-and-half instead of heavy cream while keeping the parmesan amount the same.