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Creamy Parmesan Chicken Noodle Soup

Creamy parmesan chicken noodle soup with silky golden broth, tender egg noodles, and shredded chicken in an Italian-American style base. Finished with melted parmesan and wilted baby spinach for a rich, comforting texture.
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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: 615
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast, diced Dice into bite-size pieces so it cooks through evenly.
Vegetables
  • 4 carrots, sliced
  • 3 celery, sliced
  • 1 onion, diced
Aromatics
  • 4 garlic, minced
Broth and dairy
  • 6 cup chicken broth
  • 1.5 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp flour Used to thicken the broth.
Cheese
  • 1.5 cup freshly grated parmesan, divided Reserve some for topping at the end.
Greens
  • 2 cup baby spinach Stir in at the end so it stays bright green.
Noodles
  • 8 oz egg noodles
Seasonings
  • 1 tsp Italian seasoning
  • 0.25 tsp nutmeg
  • 1 salt and pepper to taste Add to taste after the soup thickens and the spinach is wilted.

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 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 the soup
  1. Gradually add the chicken broth while whisking, then add the diced chicken and Italian seasoning.
  2. Simmer for 15 minutes until the chicken is cooked through.
Cook noodles and finish
  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 and stir in 1 cup of the parmesan until fully melted and the broth turns silky.
  4. Add the baby spinach and cook for 2 minutes, stirring until wilted.
  5. 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 cook 1–2 minutes before adding broth to prevent lumps. Store leftovers in the refrigerator up to 3 days; reheat gently so the cream doesn’t break. Freezing is not recommended because egg noodles can soften too much after thawing. For a lower-fat option, use half-and-half instead of heavy cream (the soup will be slightly less rich).