If you’ve ever wanted a cozy, soul-soothing dish that feels like a warm hug on a chilly day, I have just the thing for you: the Creamy Chicken Noodle Soup with Mini Croutons Recipe. This soup is a perfect balance of tender, savory chicken, delicate noodles, and a creamy broth that’s rich without being heavy. The magic, however, truly happens when those crunchy mini croutons join the party, adding a delightful texture and extra flavor that makes every spoonful utterly irresistible. Whether you’re nursing a cold or just in the mood for comfort food at its finest, this recipe is bound to become your go-to favorite.
Ingredients You’ll Need
What I love about this Creamy Chicken Noodle Soup with Mini Croutons Recipe is how simple yet thoughtfully chosen the ingredients are. Each one plays a crucial role—whether it’s the smoky bacon fat lending depth, the fresh vegetables building layers of flavor and color, or the creamy milk base that brings it all together with luscious smoothness.
- 400g/10oz chicken breast (2 small, cut thin): Tender protein that soaks up all the soup’s lovely flavors.
- 1/4 tsp cooking salt / kosher salt: Enhances seasoning for the chicken and soup.
- 1/4 tbsp black pepper: Adds a subtle warmth and seasoning kick.
- 4 strips streaky bacon: Provides smoky, savory fat to build the base flavor.
- 30g/2 tbsp unsalted butter: Creates a rich, silky texture in the broth.
- 1/2 onion, finely diced: Offers sweetness and aroma for balance.
- 2 garlic cloves, finely minced: Infuses earthy, comforting notes.
- 2 sprigs thyme or 1/2 tsp dried thyme (optional): A fragrant herb that brightens the soup.
- 2 celery stalks, chopped: Adds subtle crunch and freshness.
- 1 carrot, chopped: Provides natural sweetness and vibrant color.
- 3/4 cup corn kernels (frozen or canned): Brings bursts of sweetness and texture.
- 4 tbsp flour: Acts as the thickening agent for creaminess.
- 3 cups milk (full fat preferred): Forms the rich, creamy base.
- 2 cups low sodium chicken stock/broth: Adds depth without overpowering.
- 2 cups water: Balances liquid content for perfect consistency.
- 1 tsp cooking salt: Essential for seasoning the soup overall.
- 1 1/3 cups (100g) broken angel hair pasta: Delicate noodles to cuddle up with the broth.
- 3/4 cup frozen peas: Sweet little pops of green that brighten every spoonful.
- 1/2 tsp finely chopped parsley (optional): Adds freshness and a pop of color as garnish.
- 1 cup crustless bread, cut into 7mm cubes: The star ingredient for homemade mini croutons!
- 2 tsp olive oil: Helps crisp up the croutons perfectly.
- Pinch cooking salt / kosher salt: To season the croutons for that perfect crunch.
How to Make Creamy Chicken Noodle Soup with Mini Croutons Recipe
Step 1: Prepare the Croutons and Crispy Bacon
Start by preheating your oven to 180°C (345°F) or 160°C if you’re using a fan oven. Toss your bread cubes in olive oil and a pinch of salt to make sure they crisp up beautifully. Bake them for around 8 to 10 minutes, tossing halfway through for even color. Keep an eye on them because some breads, like sourdough, might take just a bit longer to get that perfect crunch. While the croutons are baking, place your streaky bacon strips in a large cold pot. Turn the heat to medium-high and cook until the bacon is golden and irresistibly crispy, about 2-3 minutes on the first side and 1.5 minutes on the second. Drain on paper towels and finely chop once cooled—this bacon will add a smoky hit right at the end.
Step 2: Cook the Chicken
Using the same pot—yep, the one still holding all that glorious bacon fat—cook your seasoned chicken breasts for 1 1/2 minutes on each side until they sport a light golden crust. Don’t worry if they aren’t fully cooked through; they’ll finish off in the soup. Once cool, chop them into small, bite-sized cubes roughly 8mm or 1/3 inch. This keeps each spoonful tender and easy to enjoy.
Step 3: Build the Soup Base
Lower the heat to medium-high and melt the butter in the bacon-infused pot. Add the diced onion, garlic, celery, carrot, and thyme sprigs. Let them soften gently over 5 minutes, stirring regularly to prevent browning—you want a sweet, delicate aroma here, not caramelization. Next, sprinkle in the flour and give it a good stir for one minute to cook away the rawness. Slowly pour in the milk as you stir, ensuring the flour dissolves smoothly without lumps. Follow with the chicken stock, water, and salt, stirring everything together into a smooth, creamy base.
Step 4: Simmer and Thicken the Soup
Turn the heat up to high to bring the soup just to a simmer, then lower it again and let it gently simmer for 5 minutes. At this stage, the soup looks a bit thin, but don’t be alarmed—it thickens beautifully as the pasta cooks. A little patience here rewards you with the perfect velvety texture!
Step 5: Cook the Pasta and Add Vegetables
Back on high heat, toss in the broken angel hair pasta and corn kernels. Let these cook for about 5 minutes, stirring occasionally. During the last 2 minutes, add the frozen peas and chopped chicken along with any delightful juices that have collected on the plate. This step ensures all the flavors mingle perfectly, and the pasta reaches just the right tenderness.
Step 6: Serve and Garnish
Now for the best part: ladle the soup into warm bowls, then top generously with your crispy bacon bits and those crunchy mini croutons you baked earlier. Sprinkle a little chopped parsley on top for a fresh, vibrant finish. You’ve got a bowlful of creamy, hearty goodness with an unbeatable crunch in every bite!
How to Serve Creamy Chicken Noodle Soup with Mini Croutons Recipe
Garnishes
Adding crispy bacon bits and homemade mini croutons elevates this soup from comfort food to something truly special. The croutons add a toasty, buttery crunch while the bacon lends smoky warmth, creating a perfect contrast to the silky broth and tender chicken. A sprinkle of fresh parsley not only adds color but a lively herbal note that brightens the whole dish.
Side Dishes
For a complete meal, serve this creamy soup alongside a crisp green salad dressed simply with lemon and olive oil. Garlic bread or a crusty baguette also make excellent sidekicks for dunking and savoring every last drop of soup. If you want to keep it light, steamed green beans or roasted veggies work beautifully too.
Creative Ways to Present
To impress guests, serve the soup in individual mini pumpkins or hollowed-out bread bowls for a rustic, charming touch. Layer the croutons and bacon separately so everyone can customize their crunch level. Another fun idea is to offer flavored oils or chili flakes on the side – a little drizzle can add a surprising zest that transforms the experience.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to preserve freshness. The noodles might absorb some broth over time, so gently stir in a splash of chicken stock or water when reheating to bring it back to that perfect consistency.
Freezing
You can freeze this Creamy Chicken Noodle Soup with Mini Croutons Recipe, but for best results, freeze without the added croutons and bacon garnish (add fresh when serving). Freeze in portioned containers and thaw overnight in the fridge before reheating. The soup retains its creamy texture well, making it a great meal prep option.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a touch of milk or stock if the soup feels too thick. Avoid overheating to keep the creaminess smooth and prevent the milk from curdling. Re-crisp your mini croutons in the oven while the soup reheats to maintain that wonderful crunch.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work perfectly in this Creamy Chicken Noodle Soup with Mini Croutons Recipe. They tend to be juicier and more flavorful, which can add a lovely depth to the soup.
What can I substitute if I don’t have angel hair pasta?
You can use any small, quick-cooking pasta such as broken spaghetti, small shells, or even orzo. Just make sure it’s small enough to be spoonable and cooks quickly so it doesn’t get mushy.
Is it okay to use non-dairy milk in this recipe?
Yes, you can substitute with full-fat non-dairy milks like oat or cashew milk. They add creaminess without compromising the flavor, though the soup might have a slightly different richness.
How do I make the mini croutons extra crunchy?
Using day-old bread or sourdough helps achieve a crunchier texture. Also, make sure to toss the bread cubes thoroughly in olive oil and bake until golden brown, turning them midway to cook evenly.
Can I make this soup vegetarian?
To make a vegetarian version of the Creamy Chicken Noodle Soup with Mini Croutons Recipe, omit the chicken and bacon, and substitute vegetable broth for the chicken stock. You might want to add extra mushrooms or roasted vegetables to boost the umami flavor.
Final Thoughts
This Creamy Chicken Noodle Soup with Mini Croutons Recipe is a true game changer for anyone who loves comfort food with a little crunchy twist. It’s deceptively simple but packed with layers of flavor that feel like they took hours to make. Give this recipe a try—it’s the kind of soup that turns an ordinary day into something special, filling your kitchen with warmth and your heart with joy.
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, hearty dish perfect for any day. Tender chicken breast is cooked in flavorful bacon fat, combined with veggies, milk, and chicken stock to create a rich broth. Angel hair pasta and sweet corn add texture, while crispy bacon bits and homemade mini croutons provide delightful crunch. Ready in 40 minutes, this soup is a delicious, satisfying meal for the whole family.
Ingredients
Chicken and Meat
- 400g/10oz chicken breast (2 small, cut in half horizontally to form 2 thin steaks; boneless thighs can be substituted)
- 4 strips streaky bacon (enough to cover base of pot)
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)
Dairy and Pantry
- 30g/2 tbsp unsalted butter
- 4 tbsp flour
- 3 cups milk (full fat preferred, low fat or non-dairy works too)
- 2 cups low sodium chicken stock/broth
- 2 cups water
- 1 1/3 cups (100g) broken angel hair pasta (or angel hair/spaghetti broken into 6 pieces, or other small, spoon-able pasta)
Seasonings and Oil
- 1/4 tsp cooking salt / kosher salt (for chicken)
- 1/4 tbsp black pepper
- 1 tsp cooking salt (for soup broth)
- Pinch cooking salt / kosher salt (for croutons)
- 2 tsp olive oil (for croutons)
For Croutons
- 1 cup bread (crustless, cut into 7mm / 1/4″ cubes – sourdough or regular sandwich bread)
Instructions
- Croutons & Crispy Bacon: Preheat your oven to 180°C/345°F (160°C 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, turning halfway through, until golden and crisp. Remove and cool on the tray. For the bacon, layer the strips in an unheated large pot. Turn the heat to medium-high and cook until bacon is golden on both sides, about 2-3 minutes on the first side and 1.5 minutes on the second. Remove the bacon and drain on paper towels, then finely chop for garnish.
- 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 Chicken: Using the same pot with the retained bacon fat on medium-high heat, cook the chicken for about 1.5 minutes on each side until lightly golden. Remove from pot and, once cool enough to handle, chop into small 8 mm (1/3″) cubes.
- Prepare Broth Base: Keep the heat at medium-high and melt the butter in the pot. Add diced onion, minced garlic, celery, carrot, and thyme sprigs, cooking for about 5 minutes, stirring regularly, until the carrot softens and onions are translucent but not browned. Sprinkle flour over vegetables and stir well for 1 minute to cook out raw flour taste.
- Add Liquids: Slowly pour in the milk while stirring constantly to dissolve the flour into a smooth mixture. Then add chicken stock, water, and 1 tsp salt. Stir everything together thoroughly.
- Simmer Soup: Increase heat to high to bring the soup to a simmer. Once simmering, reduce heat and gently simmer for 5 minutes, stirring occasionally. The soup will still be somewhat thin but will thicken as pasta cooks.
- Cook Pasta and Vegetables: Turn the heat back up to high and add broken angel hair pasta and corn kernels. Cook for 5 minutes until pasta is tender. In the last 2 minutes, add frozen peas and chopped chicken (including any juices that have accumulated on the plate) to warm through.
- Serve: Ladle the hot soup into bowls. Sprinkle the finely chopped crispy bacon and mini croutons on top, garnish with a pinch of fresh parsley if desired, and serve immediately.
Notes
- For a richer soup, use full-fat milk but low-fat or non-dairy milk alternatives like oat milk also work well.
- Boneless chicken thighs can be substituted for chicken breasts for more flavor and tenderness.
- Adjust salt to taste, especially if your chicken stock is not low sodium.
- You can use regular sandwich bread or sourdough for the croutons; sourdough croutons will be crunchier but might take a little longer to bake.
- The soup thickens primarily when the pasta cooks, so don’t worry if it looks thin after adding liquids initially.
- Don’t brown the onions or vegetables when sautéing; cook until softened to maintain sweetness and avoid bitterness.
- Leftover soup reheats well on stovetop or microwave, but add a splash of milk or water when reheating to loosen if it thickens too much.
