Description

Hey friend! Imagine curling up with a warm bowl of creamy, cheesy, garlicky soup that hugs you from the inside out. This Garlic Parmesan Chicken Noodle Soup takes classic chicken noodle soup to the next level — tender shredded chicken, soft egg noodles, a rich, savory broth swirled with heavy cream, and nutty Parmesan cheese. It’s the ultimate comfort food that smells like an Italian grandmother’s kitchen and fills your home with cozy vibes.

Ingredients

Scale

Soup:

1 tbsp olive oil
1 tbsp butter
6 cloves garlic, minced
1 small onion, diced
2 carrots, sliced
2 celery stalks, sliced
6 cups chicken broth
2 cups shredded cooked chicken (rotisserie or leftovers work great)
2 cups egg noodles
½ cup heavy cream
¾ cup freshly grated Parmesan cheese
Salt & black pepper to taste
Optional: chopped parsley or extra Parmesan for garnish

Instructions

Heat the Base: In a large pot, melt butter with olive oil over medium heat. Sauté garlic and onion for 2–3 minutes until fragrant and soft.
Add Veggies: Stir in carrots and celery. Cook 4–5 minutes until slightly tender.
Add Broth & Noodles: Pour in chicken broth, bring to a boil, and add egg noodles. Cook 8–10 minutes until tender (don’t overcook; noodles will continue to soften later).
Add Chicken: Reduce heat to low, stir in shredded chicken, and heat through 1–2 minutes.
Cream & Cheese: Slowly stir in heavy cream and Parmesan until melted and creamy. Keep on low heat to prevent curdling.
Season & Serve: Taste and season with salt and pepper. Garnish with parsley and extra Parmesan if desired. Serve warm with crusty bread or garlic bread.

Notes

Thicker Soup: Make a slurry with 1 tbsp cornstarch + 2 tbsp cold water/broth and stir into the soup.
Slow Cooker Version: Sauté garlic, onion, carrots, and celery first, then add broth, chicken, and seasonings. Cook on low 6–7 hours. Stir in noodles, cream, and Parmesan 30 minutes before serving.
Add Greens: Toss in spinach or kale in the last 2 minutes of cooking.
Bacon Lovers: Sauté chopped bacon with butter and oil at the beginning. Use as garnish.
Sun-Dried Tomato & Basil: Add ½ cup sun-dried tomatoes with veggies and fresh basil at the end.

Nutrition

Calories: 320 cal Per Serving
Carbohydrates: 24g
Protein: 22g