If you’re craving a cozy, soul-comforting bowl of goodness that checks all the boxes, this Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe is your new best friend. Imagine tender chunks of chicken swimming in a rich, velvety broth, uplifted by sweet corn, delicate angel hair pasta, and vibrant veggies, all crowned with golden, crunchy mini croutons and crispy bacon bits. It’s a perfect mix of textures and flavors that warms you up from the inside out, whether during a chilly evening or any day you want a hug in a bowl.
Ingredients You’ll Need
Getting started with this soup is straightforward and satisfying because each ingredient plays a crucial role. From fresh veggies adding color and crunch, to smoky bacon elevating the flavor, every component brings something special that makes the final dish unforgettable.
- 400g/10oz chicken breast: Thinly sliced for quick cooking and tender bites packed with protein.
- 1/4 tsp cooking salt / kosher salt: Essential for seasoning the chicken and soup to perfection.
- 1/4 tbsp black pepper: Adds a subtle, peppery warmth throughout the soup.
- 4 strips streaky bacon: Provides smoky, crispy topping and delicious rendered fat for cooking.
- 30g / 2 tbsp unsalted butter: Creates a silky base for sautéing aromatics and thickening the soup.
- 1/2 onion, finely diced: Brings mild sweetness and depth of flavor.
- 2 garlic cloves, finely minced: Adds an irresistible aroma and a gentle kick.
- 2 sprigs thyme or 1/2 tsp dried thyme: Optional, but thyme offers a lovely earthy note.
- 2 celery stalks, chopped: Adds crunch and bright, fresh flavor.
- 1 carrot, chopped: Brings subtle sweetness and vivid color.
- 3/4 cup corn kernels: Sweet, juicy bursts that balance savory elements.
- 4 tbsp flour: Helps thicken the soup for that creamy texture.
- 3 cups milk (full fat preferred): Creates a rich creaminess; non-dairy options can work too.
- 2 cups low sodium chicken stock/broth: The broth base infuses savory depth.
- 2 cups water: Adds volume and lightens the soup just right.
- 1 tsp cooking salt: For seasoning the broth perfectly.
- 1 1/3 cups (100g) broken angel hair pasta: Small pasta that cooks quickly and soaks up soup flavors.
- 3/4 cup frozen peas: Bright green bites of sweetness that awaken your palate.
- 1/2 tsp finely chopped parsley (optional): Fresh herb garnish that lifts the final dish.
- 1 cup crustless bread, cubed: The base for crisp mini croutons that add wonderful texture.
- 2 tsp olive oil: For tossing the bread cubes before baking to crunchy perfection.
- Pinch cooking salt / kosher salt: To season the croutons just right.
How to Make Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe
Step 1: Prepare the Croutons and Crispy Bacon
Start by preheating your oven to 180°C/345°F (160°C fan). Toss the cubed bread with olive oil and a pinch of salt, then bake for 8 to 10 minutes until golden and crunchy. These mini croutons are going to be your soup’s delightful crunchy surprise. Meanwhile, lay your streaky bacon strips in a cold large pot in a single layer, then turn the heat to medium-high and cook until the bacon is golden and crisp on both sides. This rendered bacon fat will be your cooking base, while the crispy bacon will finish the soup beautifully.
Step 2: Season and Cook the Chicken
Sprinkle the chicken breasts liberally on both sides with salt and black pepper. Using the same pot with all that flavorful bacon fat, cook the chicken for about 1 1/2 minutes per side until lightly golden. Set the chicken aside to cool briefly, then chop it into bite-sized cubes that will be perfect stroking the soup with each spoonful.
Step 3: Build the Soup Base
Lower your heat slightly and melt the butter in the same pot. Add the diced onion, minced garlic, chopped celery, carrot, and thyme sprigs if using. Sauté the mix for 5 minutes, stirring often until the carrot softens but the onion stays translucent. Stir in the flour and cook for about 1 minute—this step is what gives the soup that lovely creamy body. Slowly stream in the milk while stirring continuously to avoid any lumps. Then, add the chicken stock, water, and cooking salt. Stir thoroughly until everything is combined.
Step 4: Simmer to Perfection
Increase the heat to bring the soup to a gentle simmer, then reduce the heat to low and let it bubble quietly for about 5 minutes. The broth may look thin at this stage, but trust the process—it will thicken nicely as the pasta cooks in the next step.
Step 5: Add Pasta, Corn, Peas, and Chicken
Turn the heat back to high and add your broken angel hair pasta and corn kernels. Let them cook together for around 5 minutes, then stir in the frozen peas and chopped chicken with any juices from the plate, cooking everything together for a final 2 minutes. This keeps the chicken juicy and incorporates all those lovely flavors into the broth.
Step 6: Final Touches and Serve
All that’s left is plating your magical bowl of soup. Ladle it into warm bowls, then lovingly sprinkle with crispy bacon pieces, crunchy mini croutons, and an optional pinch of fresh parsley to add a pop of color and freshness. Now take a deep breath and enjoy the comforting, creamy goodness!
How to Serve Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe
Garnishes
For a show-stopping bowl, never skip the crispy bacon and mini croutons—they bring contrasting texture and smoky, buttery flavor that turns this soup from simple to spectacular. A sprinkle of parsley adds a fresh herbal brightness, making every spoonful vibrant and inviting.
Side Dishes
This soup pairs wonderfully with crisp green salads or roasted vegetables if you want to round out your meal. A crusty baguette or garlic bread is also a marvelous side, perfect for sopping up every last drop of that creamy broth.
Creative Ways to Present
For a charming touch, serve the soup in rustic bread bowls or mason jars for casual gatherings. You can also pre-prepare smaller portions in oven-safe ramekins topped with cheese, then broil briefly for a cozy “soup gratin” twist that brings a golden, bubbly finish.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in airtight containers in the refrigerator for up to 3 days. Make sure to cool it completely before sealing to maintain that creamy texture and freshness.
Freezing
Although it’s best enjoyed fresh, you can freeze Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe for up to 2 months. Freeze before adding the croutons and bacon garnish to prevent sogginess. Thaw overnight in the fridge before reheating.
Reheating
Reheat the soup gently on the stovetop over low heat, stirring occasionally. If the soup thickens too much, add a splash of milk or water to loosen it up. Add fresh croutons and crisp bacon on top after warming for that perfect crunch every time.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless thighs work great too, offering a slightly richer and more tender bite. Just slice them thinly as you would with the breasts for even cooking.
What if I don’t have angel hair pasta? What can I substitute?
Other small pastas like broken spaghetti, vermicelli, or even orzo will work well. Just keep the shapes small so they cook quickly and are easy to eat with a spoon.
Is it possible to make this soup dairy-free?
Yes! Swap the butter for olive oil and use your favorite plant-based milk like oat or almond. The soup might be slightly less creamy but will still taste delicious and comforting.
How do I make the croutons extra crispy?
Make sure your bread cubes are well coated with olive oil and bake them on a single layer with some space between pieces. Longer baking time or flipping halfway helps create that golden, crunchy texture.
Can I prepare parts of this soup ahead of time?
Definitely! You can make the croutons and cook the bacon in advance. Chopping veggies and prepping broth can also be done ahead to speed up your cooking on soup day.
Final Thoughts
The Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe is one of those irresistible dishes that comforts, nourishes, and brings joy with every spoonful. Whether you want to cozy up after a busy day or impress loved ones with a homemade classic, this recipe will deliver warmth and satisfaction like no other. I’m excited for you to try it and make it a staple in your kitchen rotation—you won’t regret it!
Print
Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy chicken noodle soup with mini croutons is a comforting and hearty dish featuring tender chicken, crisp bacon, and fresh vegetables simmered in a rich broth with angel hair pasta. Finished with crunchy homemade croutons and garnished with parsley, it’s perfect for a cozy meal.
Ingredients
Chicken and Seasonings
- 400g/10oz chicken breast (2 small, cut in half horizontally to form 2 thin steaks, can substitute boneless thighs)
- 1/4 tsp cooking salt / kosher salt
- 1/4 tbsp black pepper
Bacon and Fat
- 4 strips streaky bacon (enough to cover base of pot)
- 30g / 2 tbsp unsalted butter
Vegetables and Herbs
- 1/2 onion, finely diced
- 2 garlic cloves, finely minced
- 2 sprigs thyme or 1/2 tsp dried thyme (optional)
- 2 celery stalks, chopped (~0.5 x 1.2 cm / 1/5 x 1/2″ pieces)
- 1 carrot, chopped (0.5 x 1 cm / 1/5 x 1/2″ pieces)
- 3/4 cup corn kernels (frozen thawed or canned drained)
- 3/4 cup frozen peas
- 1/2 tsp finely chopped parsley (optional)
Thickening and Liquids
- 4 tbsp flour
- 3 cups milk (full fat preferred, low fat or non-dairy alternative okay)
- 2 cups low sodium chicken stock/broth
- 2 cups water
- 1 tsp cooking salt
Pasta and Croutons
- 1 1/3 cups (100g) broken angel hair pasta (or angel hair/spaghetti broken into 6 pieces, or other small spoon-able pasta)
- 1 cup bread (crustless, cut into 7mm / 1/4″ cubes – sourdough preferred for crunchiness but regular sandwich bread is fine)
- 2 tsp olive oil
- Pinch cooking salt / kosher salt
Instructions
- Croutons & crispy bacon preparation: Preheat your oven to 180°C (345°F) or 160°C (320°F) fan-forced. Toss the bread cubes with olive oil and a pinch of salt, then spread them on a baking tray. Bake for 8 to 10 minutes, tossing halfway through until golden and fully crisp. Allow to cool on the tray and set aside.
- Season chicken: Sprinkle both sides of each chicken breast steak with 1/4 tsp salt and 1/4 tbsp black pepper evenly to season.
- Crispy bacon: Place the bacon strips in a single layer in an unheated large pot. Turn the heat to medium-high and cook the bacon for about 2-3 minutes on the first side and 1 1/2 minutes on the second side until golden. Remove the bacon strips and drain on paper towels; they will crisp further as they cool. Finely chop and set aside for garnish. Leave the bacon fat in the pot.
- Cook chicken: In the same pot with the hot bacon fat, cook the chicken steaks for about 1 1/2 minutes on each side until lightly golden. Remove them to a plate and once cool enough to handle, chop into small 8 mm (1/3″) cubes.
- Prepare the broth base: Lower heat to medium-high and melt the butter in the pot. Add diced onion, minced garlic, chopped celery, carrot, and thyme sprigs (if using). Cook for 5 minutes, stirring regularly to soften the vegetables without browning the onion. Stir in flour and cook for 1 minute. Slowly pour in the milk while stirring to dissolve the flour. Then add chicken stock, water, and 1 tsp salt, stirring thoroughly.
- Simmer the soup: Increase heat to high and bring the mixture to a gentle simmer, then reduce heat to low and simmer gently for 5 minutes, stirring occasionally. The soup will appear thin at this stage but will thicken as the pasta cooks.
- Add pasta and corn: Turn heat back to high, add broken angel hair pasta and corn kernels. Cook for 5 minutes or until the pasta is tender.
- Finish cooking: Add frozen peas and chopped chicken (including any pooled juices) during the last 2 minutes of cooking, stirring to combine and heat through.
- Serve: Ladle the soup into bowls, sprinkle with the chopped crispy bacon, homemade croutons, and a pinch of chopped parsley if desired. Enjoy immediately!
Notes
- Sourdough bread makes crunchier croutons but regular sandwich bread works well too.
- Use streaky bacon for best flavor and fat content for cooking the chicken and vegetables.
- The soup may seem thin before pasta is added but thickens as the pasta cooks due to the flour-based roux.
- Non-dairy milk alternatives can be used if preferred, though full-fat milk enriches the soup’s creaminess.
- The thyme is optional but adds a subtle herbal aroma to the broth.
- Ensure to not brown the onions to preserve a sweeter flavor for the soup base.
