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Creamy Parmesan Chicken Noodle Soup

Creamy Parmesan chicken noodle soup with silky, pale-golden broth made by simmering chicken in broth and finishing with cream, egg noodles, and melted parmesan. A quick Italian-American style soup with tender noodles and wilted spinach.
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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 vegetables base
  • 1.5 lb chicken breast diced
  • 4 carrots sliced
  • 3 celery sliced
  • 1 onion diced
  • 4 garlic minced
  • 6 cup chicken broth
  • 3 tbsp butter
  • 3 tbsp flour
Creamy soup finishing
  • 1.5 cup heavy cream
  • 1.5 cup parmesan freshly grated, divided
  • 2 cup baby spinach
  • 8 oz egg noodles
  • 1 tsp Italian seasoning
  • 0.25 tsp nutmeg
  • 0.1 salt and 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 softened.
  2. Add the 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.
Simmer the chicken soup
  1. Gradually add the chicken broth, then stir in the diced chicken and Italian seasoning.
  2. Simmer for 15 minutes, stirring occasionally, 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.
  3. Reduce the heat, then stir in 1 cup of parmesan until fully melted and the broth looks 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 hot with the remaining parmesan on top.

Notes

Pro tip: whisk the flour into the sautéed vegetables to form a smooth roux before adding broth, which helps the soup stay creamy instead of grainy. Store in the refrigerator up to 3 days; reheat gently (do not hard-boil) for best texture. Freezing is not recommended because cream and noodles can change texture. For a dietary swap, use half-and-half plus an extra splash of broth to slightly thin, keeping it creamier than dairy-free alternatives.