Go Back

Creamy Parmesan Chicken Noodle Soup

Creamy parmesan chicken noodle soup with silky cream broth, tender egg noodles, and shredded-style diced chicken simmered until just cooked through. Finished with melted parmesan and wilted spinach for a rich, pale golden bowl.
Print Recipe Pin Recipe
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 soup base
  • 1.5 lb chicken breast dice into bite-size pieces
  • 4 carrots slice
  • 3 celery slice
  • 1 onion dice
  • 4 garlic minced
  • 6 cup chicken broth use low-sodium if desired
Creamy parmesan mixture
  • 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
  • 0.1 salt to taste
  • 0.1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt butter in a large pot, then sauté onion, carrots, and celery for 5 minutes over medium heat, stirring until slightly softened and fragrant.
  2. Add garlic and cook for 1 minute, then whisk in the flour and cook for 1-2 minutes to form a light roux.
Build the broth
  1. Gradually add the chicken broth while whisking to prevent lumps, then add the diced chicken and Italian seasoning.
  2. Simmer for 15 minutes until the chicken is cooked through, stirring occasionally so the broth stays smooth.
Cook the noodles and finish
  1. Stir in the heavy cream and bring to a gentle simmer, then add egg noodles.
  2. Cook for 6-8 minutes until the noodles are tender, maintaining a gentle simmer (not a hard boil).
  3. Reduce heat to low, then stir in 1 cup parmesan until fully melted and the broth turns creamy.
  4. Add spinach and cook for 2 minutes, stirring until wilted and bright green.
  5. Stir in nutmeg, then season with salt and pepper to taste and serve with the remaining parmesan sprinkled on top.

Notes

For the smoothest texture, whisk the broth into the flour-roasted mixture gradually and keep the soup at a gentle simmer once the noodles are added. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat gently to avoid breaking the dairy. Freezing is not recommended because the cream and noodles may change texture. For a lighter option, replace half the heavy cream with milk and use reduced-fat parmesan.