If you are craving the ultimate comfort food that warms your soul and delights your taste buds, look no further than this Creamy Chicken Noodle Soup with Mini Croutons Recipe. It blends tender chicken, silky broth, vibrant vegetables, and perfectly crisp mini croutons into one irresistibly cozy bowl. Whether you’re fighting off a cold or just need a delicious meal to curl up with, this soup offers harmony in every spoonful—creamy, hearty, and full of little bursts of crunchy joy. Trust me, once you make this recipe, it will become your go-to comfort classic all year round.
Ingredients You’ll Need
To make this Creamy Chicken Noodle Soup with Mini Croutons Recipe, you only need a handful of simple but essential ingredients. Each one plays a crucial role: the chicken adds protein and savoriness, fresh veggies bring color and subtle sweetness, and the creamy base ties everything together with dreamy texture. The mini croutons add a final crunchy pop that makes this soup truly unforgettable.
- Chicken breast (400g/10oz, 2 small pieces): Thin steaks cook quickly and stay tender; boneless thighs can be a juicier alternative.
- Cooking salt (1/4 tsp + 1 tsp): Enhances all flavors throughout the soup and croutons.
- Black pepper (1/4 tbsp): Adds a subtle spicy warmth to the chicken.
- Streaky bacon (4 strips): Crisps up for garnish and creates a flavorful fat base for cooking.
- Unsalted butter (30g/2 tbsp): Used to sweat the vegetables and enrich the broth’s creaminess.
- Onion (1/2, finely diced): Provides sweetness and depth to the soup.
- Garlic cloves (2, minced): Adds aromatic warmth and boosts flavor complexity.
- Thyme (2 sprigs fresh or 1/2 tsp dried): Optional but brings a gentle herbal note.
- Celery stalks (2, chopped): Adds crunch and a slightly peppery flavor.
- Carrot (1, chopped): Sweetness and vibrant color brighten the broth.
- Corn kernels (3/4 cup, thawed or drained): Adds bursts of natural sweetness and texture.
- Flour (4 tbsp): Thickens the soup for that creamy, comforting feel.
- Milk (3 cups, full fat preferred): Creates the luscious, creamy base; low fat or non-dairy work too.
- Chicken stock or broth (2 cups, low sodium): Builds flavor depth without overpowering.
- Water (2 cups): Balances the soup’s volume and consistency.
- Angel hair pasta (1 1/3 cups/100g, broken into pieces): Cooks quickly and stays soft yet bite-sized.
- Frozen peas (3/4 cup): Adds a pop of sweet green freshness at the end.
- Parsley (1/2 tsp, finely chopped, optional): A fresh garnish giving a light herbal finish.
- Bread (1 cup crustless, cut into 7mm cubes): The base for your mini croutons—sourdough for crunch or regular bread for softness.
- Olive oil (2 tsp): Used to toast the croutons until golden and crisp.
- Cooking salt for croutons (pinch): Helps season and balance the crisp bites.
How to Make Creamy Chicken Noodle Soup with Mini Croutons Recipe
Step 1: Prepare the Croutons and Bacon
Start by heating your oven to 180°C (345°F) or 160°C fan-forced. Toss your bread cubes with olive oil and a pinch of salt, then bake them for 8 to 10 minutes, turning halfway through. You want those croutons perfectly golden and crunchy as they’ll add delightful texture later. While the bread toasts, lay the bacon strips in a cold large pot and place over medium-high heat. Cook the bacon until both sides are golden and crispy—about 2 to 3 minutes the first side and another 1.5 minutes on the other. Remove the bacon, let it drain, and once cool, finely chop it for garnish.
Step 2: Cook and Season the Chicken
Give your chicken steaks a sprinkle of salt and black pepper on both sides for seasoning. In the same pot still warm with bacon fat, add the chicken and cook for 1 1/2 minutes per side until lightly golden. This quick cooking preserves juiciness but creates a flavorful sear. Remove from pot, let it cool, then chop into small, bite-sized cubes about 8 mm thick to blend beautifully into the soup.
Step 3: Build the Soup Base
Turn your heat to medium-high and melt the butter in the bacon-fat-lined pot. Add the diced onion, minced garlic, chopped celery, carrot, and thyme sprigs to the pot, cooking gently for 5 minutes. Watch carefully so onions soften but don’t brown—that’s key for a sweet, mellow flavor. Next, sprinkle in the flour and stir continuously for 1 minute to form a roux that will thicken the soup beautifully.
Step 4: Stir in the Milk, Stock, and Water
Slowly pour in the milk while stirring so the flour dissolves smoothly without lumps. Follow with the low sodium chicken stock, water, and an additional teaspoon of salt. Stir everything together and bring the mixture up to a simmer over high heat. Once simmering, reduce the heat to gently bubble and let it cook for around 5 minutes, stirring occasionally. At this stage, the soup will appear thin but don’t worry—it will thicken nicely as the pasta cooks.
Step 5: Add the Pasta, Corn, Peas, and Chicken
Turn the heat back up and stir in your broken angel hair pasta and corn kernels. Let them cook for 5 minutes until the pasta softens and absorbs the luscious broth. For the last 2 minutes, throw in the frozen peas and the chopped chicken, including any juices that have pooled on the plate—this keeps the meat flavorful and juicy right in the soup. These final additions warm through quickly and bring the whole bowl to harmony.
Step 6: Serve and Garnish
Ladle your steaming soup into bowls and sprinkle generously with crisply chopped bacon and the golden mini croutons you prepared earlier. If you’re feeling fancy, add a little finely chopped parsley on top for a dash of fresh green color and mild herb aroma. Now dive in and enjoy the magic of crunchy, creamy, tender, and wholesome all in one spoonful!
How to Serve Creamy Chicken Noodle Soup with Mini Croutons Recipe
Garnishes
Besides the tasty bacon and mini croutons, feel free to add freshly cracked black pepper or a tiny drizzle of good-quality olive oil on top. A sprinkle of fresh parsley or chives adds brightness and a splash of color that makes the soup feel even more inviting.
Side Dishes
This soup pairs beautifully with a simple green salad dressed with vinaigrette for a light crunch alongside your warm bowl. Garlic bread or a soft dinner roll also complement the creaminess while making the meal even more hearty.
Creative Ways to Present
Try serving the soup in rustic bread bowls for an edible twist that’s as fun as it is tasty. For gatherings, offer a topping bar with bits of crispy bacon, grated cheese, and herbs so everyone can personalize their bowl. Mini croutons can also be served on the side for those who want to control how much crunch they add!
Make Ahead and Storage
Storing Leftovers
Once cooled, store your creamy chicken noodle soup in an airtight container in the refrigerator. It will keep well for up to 3 days without losing its comforting texture and vibrant flavors.
Freezing
This Creamy Chicken Noodle Soup with Mini Croutons Recipe freezes best without the pasta and croutons added, to prevent sogginess. Freeze the soup base in freezer-safe containers for up to 2 months. When ready to eat, thaw overnight in the fridge.
Reheating
Reheat gently on the stove over medium-low heat until heated through—add fresh pasta during reheating or just before serving. Add mini croutons freshly toasted to keep that irresistible crunch. Stir occasionally to keep the soup creamy and smooth.
FAQs
Can I use store-bought rotisserie chicken instead of fresh chicken breast?
Absolutely! Using rotisserie chicken is a great shortcut. Just shred or chop it and add it in with the peas toward the end of cooking. This saves time and still provides great flavor.
What can I use if I don’t have angel hair pasta?
Any small pasta like broken spaghetti, orzo, or even small shells work well. The key is a size that easily fits on a spoon and cooks quickly so it doesn’t overwhelm the soup.
Is it possible to make this soup dairy-free?
Yes! Swap the milk for your favorite non-dairy milk like almond, oat, or coconut milk. Just make sure it’s unsweetened and neutral-flavored for the best savory taste.
How do I get the mini croutons perfectly crunchy?
Don’t skip tossing the bread cubes in olive oil and salt before baking. Bake on a single layer and toss halfway through baking. Let them cool fully on the tray, which helps them crisp up even more.
Can I prepare this soup in advance for a crowd?
Definitely. You can make the soup base a day ahead, refrigerate, then add fresh pasta, chicken, peas, and garnish just before serving to keep everything fresh and tasty.
Final Thoughts
There’s something so soul-warming about a bowl of Creamy Chicken Noodle Soup with Mini Croutons Recipe that feels like a warm hug on a chilly day. From the tender chicken to the creamy broth and those irresistible crunchy croutons, every bite is pure comfort and joy. I hope you give this recipe a try and soon find it becoming a beloved staple in your kitchen too!
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
A comforting and creamy chicken noodle soup made with tender chicken breast, fresh vegetables, and tender angel hair pasta, topped with crispy bacon and homemade mini croutons for added crunch. This hearty soup is perfect for a cozy meal and comes together in about 40 minutes.
Ingredients
Chicken and Bacon
- 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
- 4 strips streaky bacon (enough to cover base of pot)
Vegetables & 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)
Soup Base
- 30g/2 tbsp unsalted butter
- 4 tbsp flour
- 3 cups milk (full fat best but low fat or non-dairy OK)
- 2 cups low sodium chicken stock/broth
- 2 cups water
- 1 tsp cooking salt
Pasta
- 1 1/3 cups (100g) broken angel hair pasta (or angel hair/spaghetti broken into 6 pieces, or other small spoon-able pasta)
Croutons
- 1 cup bread (crustless, cut into 7mm / 1/4″ cubes – sourdough type is crunchier, regular sandwich bread is fine too)
- 2 tsp olive oil
- Pinch cooking salt / kosher salt
Instructions
- Croutons & crispy bacon: Preheat the oven to 180°C (345°F) or 160°C fan-forced. Toss the cubed bread with olive oil and a pinch of salt. Spread on a baking tray and bake for 8 to 10 minutes, tossing halfway through, until the croutons are golden and crisp. Remove from oven and cool on the tray; set aside for serving.
- Season chicken: Sprinkle both sides of the chicken breasts with 1/4 teaspoon salt and 1/4 tablespoon black pepper evenly, preparing them for cooking.
- Crispy bacon: Place the bacon strips in a single layer in a cold large pot. Turn the heat to medium-high and cook the bacon until golden brown on both sides, about 2 to 3 minutes on the first side and 1.5 minutes on the second side. Remove bacon onto paper towels to drain and crisp further as it cools. Finely chop the cooled bacon and set aside for garnish. Leave the rendered fat in the pot.
- Cook chicken: Using the same pot and bacon fat, cook the seasoned chicken over medium-high heat for about 1.5 minutes on each side until light golden brown. Remove from the pot and once cooled enough to handle, chop the chicken into small cubes about 8 mm (1/3 inch).
- Prepare broth base: Lower the heat to medium-high. In the same pot, melt the unsalted butter. Add diced onion, minced garlic, chopped celery, chopped carrot, and thyme sprigs (if using). Cook for 5 minutes, stirring regularly, until the carrot is softened but onions have not browned. Add flour and stir for 1 minute to cook out the raw taste.
- Add liquids: Slowly pour in the milk while stirring continuously to dissolve the flour without lumps. Then add chicken stock, water, and 1 teaspoon of salt. Stir to combine.
- Simmer soup: Increase heat to high to bring the soup to a gentle simmer. Once simmering, reduce the heat to low and let it simmer gently for about 5 minutes, stirring occasionally. The soup will seem thin at first but will thicken as the pasta cooks.
- Cook pasta and vegetables: Turn the heat back up to high. Add the broken angel hair pasta and corn kernels. Cook for 5 minutes until pasta is almost tender. In the last 2 minutes of cooking, add the frozen peas and chopped chicken along with any juices. Stir to combine and finish cooking until pasta is soft and peas are heated through.
- Serve: Ladle the creamy chicken noodle soup into bowls. Sprinkle with the reserved chopped crispy bacon and freshly baked mini croutons. Garnish with a pinch of finely chopped parsley if desired. Serve hot and enjoy!
Notes
- You can substitute boneless chicken thighs for breast for a juicier texture.
- Cooking bacon in a cold pan allows the fat to render slowly, making it crispier.
- Trust that the soup will thicken as the pasta cooks, even if it looks thin initially.
- Sourdough bread makes crunchier croutons, but any sandwich bread works fine.
- If you prefer, non-dairy milk such as almond or oat can be substituted for regular milk.
