If you’re craving a soul-soothing bowl that tastes like a warm hug on a chilly day, let me introduce you to the Creamy Chicken Noodle Soup with Mini Croutons Recipe. This soup is a luscious blend of tender chicken, delicate angel hair pasta, and a velvety broth enriched with rich milk and butter, all elevated by crispy bacon bits and irresistibly crunchy mini croutons. It’s comforting, hearty, and so satisfying that it feels like home in a bowl every single time.
Ingredients You’ll Need
Gathering simple, everyday ingredients makes this Creamy Chicken Noodle Soup with Mini Croutons Recipe a breeze to whip up. Each component plays its part—from the savory bacon fat that adds depth to the base, to the fresh veggies that contribute freshness and color, all the way to the crunchy croutons that add texture and delight in every bite.
- 400g/10oz chicken breast: Using thinly sliced breast ensures quick cooking and tender bites; boneless thighs are a great alternative for juicier meat.
- 1/4 tsp cooking salt / kosher salt: To season the chicken just right, enhancing its natural flavor without overpowering.
- 1/4 tbsp black pepper: Adds a subtle heat and complexity to the soup base.
- 4 strips streaky bacon: Provides smoky richness and fat to cook the chicken and veggies, plus a crispy garnish.
- 30g/2 tbsp unsalted butter: Melts into the soup for a silky smooth texture and indulgent flavor.
- 1/2 onion, finely diced: Adds sweetness and depth when sautéed gently.
- 2 garlic cloves, finely minced: Brings aromatic warmth that complements the chicken and broth perfectly.
- 2 sprigs thyme or 1/2 tsp dried thyme (optional): A subtle herbaceous note that brightens the soup beautifully.
- 2 celery stalks, chopped: Adds a fresh crunch and classic flavor foundation.
- 1 carrot, chopped: Provides a pop of color and natural sweetness to balance the savory elements.
- 3/4 cup corn kernels: Introduces a sweet burst and playful texture—frozen or canned works well.
- 4 tbsp flour: The magic thickener that gives the soup its wonderfully creamy body.
- 3 cups milk: Full fat for richness, but low fat or non-dairy milk can be used—this is what makes the soup velvety.
- 2 cups low sodium chicken stock/broth: Builds the hearty, savory backbone of the soup.
- 2 cups water: Ensures the soup isn’t too heavy, balancing flavors gently.
- 1 tsp cooking salt: To season the broth perfectly.
- 1 1/3 cups (100g) broken angel hair pasta: Small, spoon-able pasta pieces that cook quickly and melt tenderly in the soup.
- 3/4 cup frozen peas: Add a sweet pop and beautiful color contrast.
- 1/2 tsp finely chopped parsley (optional): Fresh garnish that brightens the final dish.
- 1 cup bread, crustless, cut into 7mm cubes: Ideal for mini croutons—sourdough brings extra crunch, sandwich bread is great for softer bites.
- 2 tsp olive oil: To crisp those croutons to golden perfection.
- Pinch cooking salt / kosher salt: To season the croutons while baking.
How to Make Creamy Chicken Noodle Soup with Mini Croutons Recipe
Step 1: Prepare the Mini Croutons and Crispy Bacon
Preheat your oven to 180°C/345°F (160°C fan-forced) and toss the bread cubes with olive oil and a pinch of salt. Spread them out on a baking tray and bake for about 8 to 10 minutes, giving them a good toss halfway through to ensure even browning. Meanwhile, lay the bacon strips in a cold large pot and gradually heat until they’re golden and crisp, about 2-3 minutes on the first side and 1.5 minutes on the second. Set the bacon aside on paper towels to crisp fully, then chop finely as a flavorful garnish.
Step 2: Season and Cook the Chicken
Sprinkle both sides of your thin chicken steaks with salt and pepper. In the same pot still warm with the bacon fat, cook the chicken for 1.5 minutes on each side, just until lightly golden. Remove and let cool before chopping into bite-size cubes approximately 8 mm wide. This method locks in moisture while infusing the chicken with smoky bacon flavor, setting a delicious foundation.
Step 3: Build the Soup Base
Keep the pot on medium-high heat and melt the butter in the bacon fat. Add the diced onion, garlic, celery, carrot, and thyme sprigs (if using). Cook them gently for 5 minutes, stirring regularly; you want the vegetables tender but not browned to maintain their bright flavors. Stir in the flour and cook for one minute to rid any raw taste, then gradually whisk in the milk so the mixture becomes smooth without lumps.
Step 4: Combine Broth and Simmer
Pour in the chicken stock, water, and salt, stirring well to blend. Increase the heat to bring the soup to a gentle simmer, then reduce it and let it bubble slowly for 5 minutes. Although the soup looks thin now, it will thicken beautifully once the pasta cooks, so trust the process and keep stirring occasionally.
Step 5: Cook Pasta and Add Veggies
Turn the heat back to high and add the broken angel hair pasta and corn kernels. After about 3 minutes, toss in the frozen peas and chopped chicken with any juices that gathered on the plate. Cook everything together for an additional two minutes until the pasta is tender, and the peas are warmed through. This step finishes the soup with hearty noodles and vibrant veggies.
Step 6: Serve with Flair
Ladle the creamy soup into warm bowls, then generously sprinkle with the chopped crispy bacon and those golden mini croutons for irresistible crunch. Add a pinch of chopped parsley if you like fresh herbal brightness. Now, dig in and savor every comforting spoonful!
How to Serve Creamy Chicken Noodle Soup with Mini Croutons Recipe
Garnishes
Crispy bacon bits and homemade mini croutons are the stars that bring texture and smoky notes to every mouthful of this soup. Fresh parsley adds a delicate herbal lift, but you could also try a swirl of crème fraîche or a dusting of freshly grated Parmesan for extra indulgence.
Side Dishes
This soup is such a hearty meal on its own, but pairing it with a fresh green salad or roasted vegetables makes for a well-rounded, nourishing experience. For the bread lovers, a warm soft dinner roll or garlic bread complements the crunchy croutons and soaks up every last drop of the luscious broth.
Creative Ways to Present
For a fun twist, serve the soup in individual mini bread bowls, using hollowed-out sourdough rolls. Alternatively, offer the croutons on the side so guests can add as many as they like. Another idea is to sprinkle chopped fresh herbs or a drizzle of truffle oil to elevate the flavors for special occasions.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Creamy Chicken Noodle Soup with Mini Croutons Recipe in an airtight container in the refrigerator for up to 3 days. For best texture, store the croutons separately to preserve their crunch, and add them fresh when reheating the soup.
Freezing
This soup freezes well without the croutons, which can become soggy. Freeze the soup in portion-sized containers for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating gently on the stove, stirring occasionally to keep the creaminess intact.
Reheating
Reheat over low to medium heat, stirring to prevent the milk from scorching at the bottom. Add a splash of milk or stock if it feels too thick. Only add leftover croutons just before serving so they stay crunchy and inviting.
FAQs
Can I use other types of pasta instead of angel hair?
Absolutely! Small pasta shapes like orzo, ditalini, or broken spaghetti pieces work beautifully. Just keep an eye on cooking times as some may take longer to soften.
Is there a way to make this soup dairy-free?
Yes, you can swap the milk for your favorite plant-based milk, such as oat or almond milk. Use a non-dairy butter substitute to maintain the creamy texture. Just choose unsweetened varieties to avoid altering the savory profile.
Can I prepare this soup vegetarian?
For a vegetarian version, omit the chicken and bacon, and use vegetable stock instead of chicken broth. You can add extra veggies or plant-based protein like chickpeas to keep the soup hearty and satisfying.
How do I get the croutons perfectly crunchy?
Make sure to cut the bread into evenly sized cubes and toss thoroughly with oil and salt. Bake them at a moderately hot temperature, turning halfway through, until they are golden and crisp all around. Letting them cool fully on the tray helps them firm up and stay crunchy longer.
Why does the soup thicken as the pasta cooks?
The flour you add earlier acts as a thickener, and as the pasta cooks, it releases starch into the soup which naturally thickens it. This gradual thickening gives the soup a lovely creamy consistency without being too heavy.
Final Thoughts
There’s nothing quite like diving into a bowl of this Creamy Chicken Noodle Soup with Mini Croutons Recipe when you want comfort, flavor, and a little bit of kitchen magic all at once. It’s approachable, satisfying, and perfect for sharing with loved ones any day of the week. I hope you give it a try and let it become one of your go-to cozy meals as well!
Print
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 and flavorful dish perfect for any day. Tender chicken breast cooked in crispy bacon fat combined with sautéed vegetables, milk, and chicken stock creates a rich, creamy broth. The delicate broken angel hair pasta, sweet corn, and peas are cooked directly in the soup for added texture and taste. Crispy homemade mini croutons and finely chopped bacon garnish add delightful crunch and savory notes, making this a well-balanced and satisfying meal.
Ingredients
Chicken and Protein
- 400g/10oz chicken breast (2 small, cut in half horizontally to form 2 thin steaks) or boneless thighs
- 4 strips streaky bacon (enough to cover base of pot)
Vegetables and Aromatics
- 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)
Dairy and Liquids
- 30g/2 tbsp unsalted butter
- 4 tbsp flour
- 3 cups milk (full fat preferred, low fat or non-dairy ok)
- 2 cups low sodium chicken stock/broth
- 2 cups water
Others
- 1 1/3 cups (100g) broken angel hair pasta (or spaghetti broken into 6 pieces, or other small spoonable pasta)
- 1 cup bread (crustless) cut into 7mm / 1/4″ cubes (sourdough or regular sandwich bread)
- 2 tsp olive oil
- 1 1/4 tsp cooking salt (divided)
– 1/4 tsp for chicken seasoning
– 1 tsp for soup
– pinch for croutons - 1/4 tbsp black pepper
Instructions
- Prepare Croutons: Preheat your oven to 180°C/345°F (160°C fan). Toss the bread cubes with olive oil and a pinch of salt. Spread evenly on a baking tray and bake for 8 to 10 minutes, tossing halfway through until golden and crispy. Remove and cool on the tray before setting aside.
- Season Chicken: Sprinkle both sides of the chicken breasts with 1/4 tsp salt and 1/4 tbsp black pepper evenly to season well.
- Cook Bacon: Place the streaky bacon strips in a single layer in a cold large pot. Turn heat to medium-high and cook the bacon until golden on both sides, about 2-3 minutes on the first side and 1 1/2 minutes on the second. Remove bacon and drain on paper towels to crisp as it cools. Finely chop for garnish and leave the fat in the pot.
- Cook Chicken: In the same pot with hot bacon fat, cook the seasoned chicken breasts for 1 1/2 minutes per side until lightly golden and cooked through. Remove from pot and set aside to cool. Once cooled, chop the chicken into small 8 mm (1/3 inch) cubes.
- Make the Broth Base: Lower heat to medium-high. Melt the unsalted butter in the pot with bacon fat. Add diced onion, minced garlic, chopped celery, chopped carrot, and thyme sprigs. Cook, stirring regularly, for about 5 minutes until vegetables soften but the onion does not brown. Stir in the flour and cook for 1 minute to form a roux. Gradually pour in the milk while stirring constantly to dissolve the flour. Add chicken stock, water, and 1 tsp salt, stirring to combine.
- Simmer Soup: Increase heat to high and bring to a gentle simmer. Then reduce heat to medium-low and let the soup simmer gently for 5 minutes, stirring occasionally. The soup will be thin at this point but will thicken as the pasta cooks.
- Cook Pasta and Vegetables: Turn heat back up to high and add broken angel hair pasta and corn kernels to the pot. Cook for 5 minutes or until pasta is tender. In the last 2 minutes, add frozen peas and the chopped chicken along with any accumulated juices, allowing them to warm through.
- Serve: Ladle the creamy chicken noodle soup into bowls. Sprinkle the finely chopped crispy bacon, homemade croutons, and a pinch of chopped parsley on top for garnish. Serve immediately and enjoy!
Notes
- If preferred, boneless chicken thighs may be used instead of breasts for a juicier texture.
- For extra flavor, leave the thyme sprigs in the soup while simmering and remove before serving.
- The soup thickens as the pasta cooks; trust the process to achieve the perfect creamy consistency.
- Sourdough bread produces crunchier croutons but regular sandwich bread works well too.
- Low sodium stock is recommended to better control salt levels in the soup.
