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A steaming bowl of creamy chicken noodle soup, garnished with fresh parsley, sitting on a wooden table.

The BEST Creamy Chicken Noodle Soup (With a Secret Twist!)

This creamy chicken noodle soup recipe features a secret twist of Parmesan and fresh lemon for unparalleled flavor and brightness. Made in one pot, it's the ultimate comfort food for chilly days.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish, Soup
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 sticks celery (chopped finely)
  • 2 medium carrots (peeled & chopped finely)
  • ½ medium onion (chopped)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cloves garlic (minced)
  • ¼ cup flour
  • 4 cups chicken broth
  • 1.5 pounds uncooked chicken breasts (boneless skinless)
  • ¼ teaspoon Italian seasoning
  • 1 cup heavy/whipping cream
  • 2 generous cups uncooked egg noodles
  • Salt & pepper (to taste)
  • 1 tablespoon chopped fresh parsley
  • ¼ cup finely grated Parmesan cheese
  • 1 tablespoon fresh lemon juice

Equipment

  • Large soup pot (or Dutch oven)
  • cutting board

Method
 

Sauté the Mirepoix
  1. In a large soup pot over medium-high heat, melt the butter and olive oil together. Add the chopped celery, carrots, and onion. Sauté for 5-7 minutes, until the vegetables have softened and the onion is translucent and fragrant.
Bloom the Garlic
  1. Stir in the minced garlic and cook for about 30 seconds, just until you can smell it. Be careful not to let it brown, as it can become bitter.
Make the Roux
  1. Sprinkle the flour over the vegetables and stir continuously for about one minute. Cooking the flour creates a simple roux that will thicken our soup, and toasting it for a minute cooks out any raw, pasty flour taste.
Build the Soup Base
  1. Slowly pour in the chicken broth while stirring constantly to dissolve the flour mixture. Add the uncooked chicken breasts and the Italian seasoning. Bring the soup to a slight boil, then immediately reduce the heat to maintain a gentle simmer.
Simmer and Cook the Chicken
  1. Let the soup simmer gently for about 10 minutes, or until the chicken is cooked through. The broth should have small bubbles breaking the surface, but it should not be at a rolling boil.
Add Cream and Noodles
  1. Stir in the heavy cream and the uncooked egg noodles. Cover the pot again, leaving the lid slightly ajar, and continue to simmer for another 8-10 minutes, or until the noodles are tender. Stir halfway through to prevent sticking.
Shred the Chicken & Finish with the Twist!
  1. Carefully remove the cooked chicken breasts from the pot. On a cutting board, shred or dice the chicken, then return it to the soup. Turn off the heat. Stir in the chopped fresh parsley. Season generously with salt and pepper to taste. Stir in 1/4 cup of finely grated Parmesan cheese and 1 tablespoon of fresh lemon juice. Your soup is ready to serve!

Nutrition

Calories: 500kcalCarbohydrates: 45gProtein: 35gFat: 30gSaturated Fat: 18gCholesterol: 110mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 4gVitamin A: 2000IUVitamin C: 8mgCalcium: 200mgIron: 2mg

Notes

For best results, grate your own Parmesan and avoid over-simmering after adding the cream. This soup is best enjoyed fresh, but leftovers can be reheated gently with a splash of broth. Serve with crusty bread.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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