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Creamy Parmesan Chicken Noodle Soup

Creamy parmesan chicken noodle soup with tender egg noodles and diced chicken in a silky, pale-golden broth. Built with a butter-and-flour roux and finished by melting parmesan for rich, savory 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: 670
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb chicken breast Dice before cooking so it cooks through during simmering.
  • 4 carrots Slice for even, quick tendering in the sauté.
  • 3 celery Slice to match the carrot thickness.
  • 1 onion Dice so it melts into the broth.
  • 4 cloves garlic Minced for fast flavor release.
Soup base
  • 6 cup chicken broth Warm slightly if you want faster thickening after adding.
  • 1.5 cup heavy cream Add after simmering to keep the soup silky.
  • 0.75 cup parmesan Use this amount to melt into the soup for the creamy finish.
  • 3 tbsp butter For the sauté and roux.
  • 3 tbsp flour Thickens the broth when cooked 1–2 minutes.
  • 2 cup baby spinach Stir in at the end for bright color and quick wilting.
  • 8 oz egg noodles Cook until tender, 6–8 minutes, then serve.
  • 1 tsp Italian seasoning Adds classic herb flavor to the broth.
  • 0.25 tsp nutmeg Stirs in near the end for warm depth.
  • salt To taste.
  • pepper To taste.
  • 0.75 cup parmesan Reserve this amount for serving as a generous top sprinkle.

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Melt the butter in a large pot over medium heat, then add the onion, carrots, and celery and sauté for 5 minutes until softened and glossy.
  2. Add the minced garlic and cook for 1 minute until fragrant.
Make a roux and build the broth
  1. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until the mixture looks slightly thicker and smells toasty.
  2. Gradually add the chicken broth, whisking to smooth the roux, then add the diced chicken and Italian seasoning.
  3. Simmer at a gentle simmer for 15 minutes, stirring occasionally, until the chicken is cooked through.
Finish creamy and cook the 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 and the broth looks creamy.
  3. Reduce the heat and stir in 1 cup parmesan until fully melted and smooth.
  4. Add the baby spinach and cook for 2 minutes until wilted.
  5. Stir in the nutmeg and cook for 30 seconds so the flavor blooms.
  6. Season with salt and pepper to taste, then serve with the remaining parmesan on top.

Notes

Pro tip: whisk the flour into the hot butter and then whisk in broth gradually to prevent lumps. Refrigerate leftovers in an airtight container up to 3 days; reheat gently over low heat so the cream stays smooth. Freezing isn’t recommended because the dairy and noodles can change texture. If you want a lighter option, use half-and-half in place of heavy cream, keeping the heat at a gentle simmer after adding it.