Ingredients
Equipment
Method
Sauté the vegetables
- Melt the butter in a large pot over medium heat, then add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables soften and smell fragrant.
Build the roux
- Add the minced garlic and cook for 1 minute. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until the mixture turns slightly golden and looks thick.
Simmer with chicken
- Gradually pour in the chicken broth while whisking to prevent lumps, then add the diced chicken and Italian seasoning. Bring to a simmer, cover if needed, and simmer for 15 minutes until the chicken is cooked through.
Add cream and noodles
- Stir in the heavy cream and bring the soup to a gentle simmer. Add the egg noodles and cook for 6–8 minutes, stirring now and then, until the noodles are tender.
Finish with parmesan and spinach
- Reduce the heat to low, then stir in 1 cup of the divided parmesan until it fully melts and the broth looks silky. Keep the soup from boiling so the cream stays smooth.
- Stir in the baby spinach and cook for 2 minutes until wilted and bright green. Then stir in the nutmeg.
Season and serve
- Season with salt and pepper to taste. Serve hot with the remaining parmesan sprinkled on top.
Notes
For the creamiest texture, keep the soup at a gentle simmer once the cream is added—boiling can make it grainy. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove. Freezing is not recommended because egg noodles and cream can change texture after thawing. For a lighter option, use half-and-half instead of heavy cream (the soup will be slightly less thick but still creamy).