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Creamy Parmesan Chicken Noodle Soup

Creamy Parmesan chicken noodle soup simmers tender chicken with vegetables and wide egg noodles in a savory, thickened broth. Finish with heavy cream, finely grated Parmesan, and fresh parsley for a cozy one-pot dinner.
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Prep Time 15 minutes
Cook Time 39 minutes
Resting time 5 minutes
Total Time 59 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb chicken breasts boneless skinless, about 1 inch thick
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs diced
  • 3 cloves garlic minced
  • 0.33 cup all-purpose flour
  • 6 cup low-sodium chicken broth
  • 1 tsp Italian seasoning
  • 8 oz wide egg noodles
  • 1 cup heavy cream
  • 1 cup Parmesan cheese finely grated
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the chicken dry and season it on both sides with 1/2 teaspoon of the salt and the pepper. Heat the olive oil in a 6-quart Dutch oven over medium-high heat, then brown the chicken for 3 to 4 minutes per side; transfer it to a plate.
  2. Melt the butter in the same pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, for 5 to 7 minutes, until the vegetables begin to soften.
  3. Add the garlic and cook for 30 seconds, then stir in the flour and cook for 1 minute.
  4. Gradually whisk in the chicken broth, scraping up any browned bits, then stir in the Italian seasoning and remaining 1 teaspoon salt. Return the chicken to the pot, bring to a gentle simmer, cover, and cook over low heat for 12 to 18 minutes, until the thickest part of the chicken reaches 165°F.
  5. Transfer the chicken to a cutting board and bring the soup to a steady simmer. Add the egg noodles and cook uncovered for 6 to 8 minutes, until tender.
  6. Let the chicken rest for 5 minutes, then shred it. Stir the chicken, heavy cream, and Parmesan into the soup and heat over low for 2 to 3 minutes, until hot; do not boil.
  7. Stir in the parsley and serve.

Notes

For a smooth finish, keep the soup at low heat after adding the cream and do not let it boil. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the cream and noodles can change texture. For a gluten-free version, use gluten-free noodles and a gluten-free flour blend.