If you’ve ever craved that perfect bowl of comfort food, you’re going to fall head over heels for this Creamy Chicken Noodle Soup with Mini Croutons Recipe. It’s the kind of hearty, velvety soup that wraps you up with warmth and coziness from the very first spoonful. Tender chicken, silky noodles, and a medley of garden-fresh veggies swim in a luxuriously creamy broth, while mini croutons and crispy bacon add that satisfying crunch you didn’t know you needed. Whether it’s a chilly day rescue or an anytime treat, this soup hits all the right notes with ease and flavor.
Ingredients You’ll Need
All the magic in this Creamy Chicken Noodle Soup with Mini Croutons Recipe lies in simple, thoughtfully chosen ingredients. Each one plays a starring role, from bringing rich, savory depth to adding fresh, bright accents that make every bite sing.
- Chicken breast (400g/10oz): Thinly sliced for quick cooking and tender bites that soak up the flavors beautifully.
- Salt and black pepper: Essential for seasoning your chicken and soup perfectly.
- Streaky bacon (4 strips): Adds irresistible smoky crispness that complements creamy soup flawlessly.
- Unsalted butter (30g/2 tbsp): Creates a luscious base to soften veggies and build thickness.
- Onion (1/2, finely diced): Brings subtle sweetness and depth to the broth.
- Garlic cloves (2, minced): Offers aromatic warmth and complexity.
- Thyme (2 sprigs or 1/2 tsp dried): Optional, but highly recommended for that lovely herby aroma.
- Celery stalks (2, chopped): Adds a refreshing crunch and natural flavor balance.
- Carrot (1, chopped): Brings vibrant color and slight sweetness.
- Corn kernels (3/4 cup): A pop of sweetness and texture, frozen or canned work perfectly.
- Flour (4 tbsp): The secret to that creamy, thickened broth everyone loves.
- Milk (3 cups): Full fat works wonders, but low fat or non-dairy are fine alternatives.
- Chicken stock/broth (2 cups): Deepens the savory flavor and blends everything together.
- Water (2 cups): Helps control the soup’s consistency just right.
- Angel hair pasta (1 1/3 cups broken): Small, thin noodles that cook quickly and feel light.
- Frozen peas (3/4 cup): Burst of freshness added toward the end for color and sweetness.
- Parsley (1/2 tsp, optional): For that final pop of green and bright flavor on top.
- Bread (1 cup crustless, cut into 7mm cubes): Perfect for making those irresistible mini croutons.
- Olive oil (2 tsp): Coats the bread and crisps it up beautifully.
- Pinch of salt: Just enough to enhance the croutons without overpowering.
How to Make Creamy Chicken Noodle Soup with Mini Croutons Recipe
Step 1: Make the Croutons & Cook Crispy Bacon
First things first, preheat your oven to 180°C (345°F). Toss your crustless bread cubes with olive oil and a pinch of salt to ensure each little square crisps up golden and flavorful. Spread them out on a baking tray and bake for 8 to 10 minutes, tossing halfway through so they brown evenly. While those are getting perfectly crunchy, lay your streaky bacon strips in a cold, large pot. Turn the heat up to medium-high and let the bacon sizzle and become golden on both sides, about 2 to 3 minutes on the first side and 1 1/2 on the second. Remove the bacon and let it drain on paper towels so it crisps up even more as it cools. Finely chop it once cool and keep that deliciousness handy for topping later.
Step 2: Season and Cook the Chicken
Now for the star protein – season both sides of your chicken breasts with salt and pepper. Using the same pot with the shimmering bacon fat, cook your chicken over medium-high heat until it turns a beautiful light golden, 1 1/2 minutes per side. This short cooking keeps it juicy and tender. Once cooked, remove the chicken to a plate, cool slightly, then chop into small, bite-sized cubes about 8mm across.
Step 3: Build the Soup Base
Lower the heat to medium-high and melt butter in that pot that’s already bursting with flavor. Add your diced onion, minced garlic, chopped celery, carrot, and thyme sprigs if you’re using them. Stir and cook gently for about 5 minutes until the carrot softens and the onion is translucent—be careful not to let the onion brown, as you want those mellow flavors to shine. Sprinkle in the flour and stir continuously for 1 full minute; this cooks out the raw taste and starts thickening the soup.
Step 4: Add Liquids and Simmer
Slowly pour in the milk while constantly stirring to avoid lumps, allowing the flour to dissolve smoothly. Follow with the chicken stock, water, and 1 teaspoon of salt, then give it all a good stir. Crank the heat up to high and bring your soup to a gentle simmer. Once it bubbles, reduce the stove to a lower simmer and cook for 5 minutes. At this point, the soup might look a bit thin but trust that it will thicken as the pasta cooks.
Step 5: Add Pasta, Corn, Peas, and Chicken
Turn the heat back to high and stir in your broken angel hair pasta with the sweet corn kernels. Let everything cook together for about 5 minutes or until the pasta is soft and tender. In the last 2 minutes of cooking, toss in the frozen peas and your chopped chicken along with any juices from the plate. This ensures all the flavors marry beautifully and the peas keep their lovely green pop.
Step 6: Serve with Croutons and Bacon
Your soup is ready for the final flourish. Ladle it generously into bowls, sprinkle with crispy chopped bacon and those crunchy mini croutons you baked earlier. If you’re feeling fancy, add a pinch of fresh parsley to brighten the presentation and add a hint of freshness. Dive in and enjoy every comforting spoonful!
How to Serve Creamy Chicken Noodle Soup with Mini Croutons Recipe
Garnishes
Sprinkling crispy bacon and crunchy mini croutons on top is the ultimate game-changer for this soup. They add texture and bursts of savory crunch with every bite. A light dusting of finely chopped parsley not only adds a splash of color but also a fresh contrast to the rich, creamy broth. For an extra herbaceous twist, try a small drizzle of good quality olive oil or a few grinds of black pepper just before serving.
Side Dishes
This soup stands beautifully on its own, but pair it with a simple mixed green salad dressed in a lemon vinaigrette to balance the creaminess. A wedge of crusty bread, warm from the oven, always delights if you want extra dipping power. For a heartier meal, roasted vegetables or a light grilled cheese sandwich make wonderful companions.
Creative Ways to Present
Consider serving this soup in rustic bowls topped with a sprig of thyme for an elegant touch. Mini croutons can be placed in a small side dish allowing folks to add their own crunch level. For entertaining, try serving the soup in hollowed-out bread bowls to impress your guests with a fun, edible presentation. Kids and adults alike love the cozy, customized feel this adds.
Make Ahead and Storage
Storing Leftovers
You can store leftover creamy chicken noodle soup easily in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making your second bowl even better than the first. Keep croutons separate until serving to maintain their crunch.
Freezing
This soup freezes well, though the texture of the pasta might soften after thawing. For best results, freeze the soup without noodles and add fresh pasta when reheating. Use freezer-safe containers and freeze for up to 2 months. Label with the date so you can enjoy it within a tasty window.
Reheating
Reheat gently over medium-low heat on the stove, stirring occasionally to avoid scorching. If the soup is too thick after sitting, add a splash of milk or water to bring it back to your preferred consistency. Add croutons and bacon crisp just before serving to retain their delightful texture.
FAQs
Can I use boneless chicken thighs instead of breast?
Absolutely! Boneless thighs will add a bit more richness and tenderness to the soup. Just slice them thinly as you would with the breasts to ensure even cooking.
Is it possible to make this soup dairy-free?
Yes, you can substitute the milk with your favorite non-dairy alternative, such as oat or almond milk, and use dairy-free butter or olive oil to keep it creamy without dairy.
What kind of bread works best for the mini croutons?
Sourdough is ideal for a crunchier bite, but regular sandwich bread works just fine if that’s what you have on hand. Just be sure to cut the bread into evenly sized cubes for consistent crisping.
Can I make the soup vegetarian?
You can omit the chicken and bacon and substitute vegetable broth for chicken stock. Adding hearty mushrooms or tofu will help keep the soup satisfying, though the flavor will shift away from the classic creamy chicken noodle profile.
How can I prevent the pasta from getting mushy?
If you plan to eat the soup later or freeze it, consider cooking the pasta separately and adding it to individual servings as you reheat the soup. This keeps the pasta firm and prevents it from absorbing too much liquid.
Final Thoughts
This Creamy Chicken Noodle Soup with Mini Croutons Recipe is truly the kind of meal that feels like a warm hug in a bowl. It’s quick enough for a weeknight yet impressive enough to serve friends and family. I hope you give it a try and discover for yourself how a few simple ingredients can come together to make a soul-satisfying dish that brings joy with every spoonful.
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Creamy Chicken Noodle Soup with Mini Croutons 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, hearty dish perfect for any day. Tender chicken breast cooked in flavorful bacon fat combines with fresh vegetables, tender angel hair pasta, and a rich creamy broth. Crispy homemade croutons and crispy bacon bits add texture and depth, making this soup both satisfying and delicious.
Ingredients
Chicken and Seasoning
- 400g/10oz chicken breast (2 small, cut in half horizontally to form 2 thin steaks; boneless thighs can be substituted)
- 1/4 tsp cooking salt / kosher salt
- 1/4 tbsp black pepper
Bacon and Croutons
- 4 strips streaky bacon (enough to cover base of pot)
- 1 cup crustless bread, cut into 7mm / 1/4″ cubes (sourdough or regular sandwich bread)
- 2 tsp olive oil
- Pinch cooking salt / kosher salt
Soup Base and Vegetables
- 30g / 2 tbsp unsalted butter
- 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)
Thickening and Liquids
- 4 tbsp flour
- 3 cups milk (full fat preferred but low fat or non-dairy alternatives okay)
- 2 cups low sodium chicken stock/broth
- 2 cups water
- 1 tsp cooking salt
Pasta and Garnish
- 1 1/3 cups (100g) broken angel hair pasta (or angel hair/spaghetti broken into 6 pieces or other small spoonable pasta)
- 3/4 cup frozen peas
- 1/2 tsp finely chopped parsley (optional)
Instructions
- Croutons & Crispy Bacon Preparation: Preheat the oven to 180°C/345°F (160°C fan-forced). Toss the cubed bread with olive oil and a pinch of salt. Bake for 8 to 10 minutes, tossing halfway through, until golden and fully crisp. Once done, cool on the tray and set aside for garnish.
- Season the Chicken: Sprinkle both sides of the chicken breasts with salt and black pepper evenly for flavor.
- Cook the Bacon: Place bacon strips in a single layer in an unheated large pot. Turn the heat to medium-high and cook bacon until golden and crispy on both sides (approximately 2-3 minutes on the first side and 1.5 minutes on the second). Remove bacon and drain on paper towels. Chop finely and set aside for garnish. Leave the rendered bacon fat in the pot for cooking the chicken and soup base.
- Cook the Chicken: Using the same pot with bacon fat still hot, cook the seasoned chicken for 1.5 minutes on each side until lightly golden. Remove the chicken to a plate. When cool enough to handle, chop into small 8 mm / 1/3″ cubes.
- Prepare the Soup Base: Reduce heat to medium-high. In the same pot, melt the butter. Add diced onion, minced garlic, chopped celery, carrot pieces, and thyme sprigs (if using). Cook for 5 minutes, stirring regularly, until the carrot is softened and the onion is translucent but not browned.
- Thicken the Soup: Sprinkle the flour over the cooked vegetables and stir continuously for 1 minute to cook out the raw flour taste. Gradually pour in the milk while stirring until the flour dissolves completely, forming a smooth base.
- Add Liquids and Simmer: Pour in the chicken stock, water, and 1 tsp salt. Stir to combine. Increase heat to high and bring the mixture to a simmer. Reduce heat and gently simmer for 5 minutes, stirring occasionally. The soup will seem thin at this stage, but it will thicken as the pasta cooks.
- Cook Pasta and Vegetables: Turn heat back to high. Add the broken angel hair pasta and corn kernels. Cook for 5 minutes until pasta is tender. During the last 2 minutes of cooking, add the frozen peas and the chopped chicken, including any juices, allowing them to heat through.
- Serve: Ladle the hot soup into bowls and garnish with chopped crispy bacon, toasted croutons, and a sprinkle of chopped parsley if desired. Enjoy your creamy, comforting chicken noodle soup!
Notes
- For a richer flavor, full-fat milk is recommended, but low-fat or non-dairy alternatives can be used.
- Crispy bacon fat is used to cook the chicken and vegetables for added depth of flavor.
- Trust the cooking time; soup will thicken as pasta cooks despite seeming thin initially.
- Sourdough bread results in crunchier croutons but regular sandwich bread works well too.
- Optional thyme and parsley provide herbal freshness but can be omitted.
- Angel hair pasta is preferred for a delicate texture, but broken spaghetti or other small pasta shapes work as substitutes.
