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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 roux for body, then finished with spinach and a generous parmesan topping.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast Dice into bite-size pieces so it cooks evenly and stays juicy.
Vegetables
  • 4 carrots Slice for quick tenderness in the soup base.
  • 3 celery Slice to match the carrot size for even cooking.
  • 1 onion Dice small so it softens fast and builds flavor.
  • 4 garlic Minced so it blooms quickly and doesn’t taste raw.
  • 2 cups baby spinach Add at the end to keep it bright green.
Broth and Dairy
  • 6 cup chicken broth Use low-sodium if you want more control over salt.
  • 1.5 cup heavy cream Stir in and keep the heat gentle to prevent curdling.
  • 3 tbsp butter Used to build the roux.
  • 3 tbsp flour Helps thicken the broth into a creamy texture.
  • 1.5 cup freshly grated parmesan Divide: 1 cup to melt in, 1/2 cup for serving.
Noodles and Seasoning
  • 8 oz egg noodles Cook until tender but not mushy.
  • 1 tsp Italian seasoning Classic herbs for an Italian-American flavor profile.
  • 0.25 tsp nutmeg A small amount adds warm depth; keep it measured.
  • 0.5 salt To taste.
  • 0.5 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté the soup base
  1. Melt the butter in a large pot over medium heat, 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 flavor and cook chicken
  1. Gradually pour in the chicken broth while whisking, then add the chicken and Italian seasoning.
  2. Simmer for 15 minutes until the chicken is cooked through and no longer pink in the center.
Make it creamy and cook noodles
  1. Stir in the heavy cream and bring to a gentle simmer, then add the egg noodles.
  2. Cook for 6–8 minutes until the noodles are tender, stirring occasionally so they don’t stick.
  3. Reduce the heat and stir in 1 cup of the parmesan until fully melted and smooth.
Finish and serve
  1. Add the baby spinach and cook for 2 minutes until wilted.
  2. Stir in the nutmeg, then season with salt and pepper to taste.
  3. Serve hot with the remaining parmesan sprinkled on top.

Notes

Pro tip: when you add the cream, keep the soup at a gentle simmer (not a rolling boil) to maintain a smooth, silky texture. Store leftovers in the refrigerator up to 3–4 days; freeze yes, but expect noodles to soften more after thawing. For a lighter option, use half-and-half instead of heavy cream and increase parmesan slightly to keep the flavor rich.