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Creamy Parmesan Chicken Noodle Soup

Creamy Parmesan chicken noodle soup with silky pale-golden broth, tender egg noodles, and shredded chicken in an Italian-American style. Made by sautéing aromatics, thickening with a butter-flour roux, then finishing with cream and parmesan for a rich 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
  

Soup base
  • 1.5 lb chicken breast Dice for even cooking.
  • 4 carrots Slice for uniform thickness.
  • 3 celery Slice for uniform thickness.
  • 1 onion Dice small for quick sauté.
  • 4 clove garlic Minced for best flavor.
  • 6 cup chicken broth Use low-sodium if you want more control over salt.
  • 1.5 cup heavy cream Add at low simmer to prevent curdling.
  • 1 cup freshly grated parmesan Reserve for melting into the soup.
  • 0.5 cup freshly grated parmesan Use for topping when serving.
  • 3 tbsp butter For sautéing and roux.
  • 3 tbsp flour Thickens the broth.
  • 2 cup baby spinach Wilt at the end to keep bright color.
  • 8 oz egg noodles Cook until tender.
  • 1 tsp Italian seasoning Seasoning blend.
  • 0.25 tsp nutmeg Adds warmth; add near the end.
  • salt To taste.
  • pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes until the vegetables begin to soften and look glossy.
  2. Add the minced garlic and cook for 1 minute until fragrant, then whisk in the flour and cook for 1–2 minutes to remove the raw flour taste.
Build the soup
  1. Gradually add the chicken broth while whisking, then add the diced chicken and Italian seasoning.
  2. Simmer the soup for 15 minutes, until the chicken is cooked through and no longer pink in the center.
  3. Stir in the heavy cream and bring to a gentle simmer, then add the egg noodles.
  4. Cook for 6–8 minutes at a gentle simmer until the noodles are tender.
Finish and serve
  1. Reduce the heat, then stir in 1 cup of the parmesan until fully melted and the broth looks smooth and slightly thickened.
  2. Add the baby spinach and cook for 2 minutes, stirring just until wilted and bright green.
  3. Stir in the nutmeg, then season with salt and pepper to taste.
  4. Serve hot with the remaining parmesan sprinkled on top.

Notes

For the silkiest texture, keep the soup at a gentle simmer after adding cream so it doesn’t curdle, and add spinach only at the end to preserve its color. Store leftovers in the refrigerator up to 3 days; reheat gently, adding a splash of broth or water if it thickens. Freezing is not recommended because cream-based soups can change texture after thawing. Dietary swap: use gluten-free egg noodles if you need a gluten-free version.