Nothing beats the cozy, soul-warming embrace of a bowl of soup, especially when it’s packed with tender chicken, hearty noodles, and crispy mini croutons dancing on top. The Creamy Chicken Noodle Soup with Mini Croutons Recipe is one of those dishes that feels like a big, comforting hug in a bowl. Creamy, flavorful, and topped with crunchy little croutons, this recipe is perfect for chilly days or anytime you crave a delicious, filling meal that’s both easy and satisfying. It brings together simple, familiar ingredients in a way that feels both special and deeply satisfying.
Ingredients You’ll Need
This recipe shines because of its straightforward, wholesome ingredients, each chosen to build layers of flavor, creaminess, and texture. From the savory bacon fat used for cooking to the fresh vegetables and the tender chicken, every component plays an essential role in creating that perfect balance you’re craving.
- Chicken breast (400g/10oz): Thinly sliced for quick cooking and tender bite-sized pieces in the soup.
- Cooking salt (1/4 tsp + 1 tsp): Enhances all the flavors and seasoning perfectly.
- Black pepper (1/4 tbsp): Adds a mild heat and depth to the broth.
- Streaky bacon (4 strips): Imparts smoky richness and crunch when chopped as garnish.
- Unsalted butter (30g / 2 tbsp): Creates a luscious base for the vegetable sauté and thickening.
- Onion (1/2, finely diced): Adds sweetness and aroma.
- Garlic cloves (2, minced): For that classic comforting garlic flavor.
- Thyme (2 sprigs or 1/2 tsp dried): Optional but delightful herbal notes.
- Celery stalks (2, chopped): Provides subtle earthiness and crunch.
- Carrot (1, chopped): Sweetness and vibrant color to brighten the soup.
- Corn kernels (3/4 cup): Adds little bursts of natural sweetness.
- Flour (4 tbsp): Essential for thickening the creamy base.
- Milk (3 cups): Full fat preferred for richness, but low fat or non-dairy works too.
- Low sodium chicken stock (2 cups): Deepens the flavor while keeping saltiness under control.
- Water (2 cups): Balances the broth’s consistency.
- Angel hair pasta (1 1/3 cups or 100g): Broken into bite-sized pieces for perfect spoonable noodles.
- Frozen peas (3/4 cup): Adds pop of green and subtle sweetness.
- Parsley (1/2 tsp finely chopped): Freshness and a splash of color for garnish (optional).
- Bread (1 cup crustless, cut into 7mm / 1/4″ cubes): The base for crispy mini croutons.
- Olive oil (2 tsp): Helps toast the croutons to crunchy golden perfection.
- Pinch cooking salt: For seasoning the croutons.
How to Make Creamy Chicken Noodle Soup with Mini Croutons Recipe
Step 1: Prepare and Bake the Mini Croutons
First things first, preheat your oven to 180°C (or 345°F; 160°C fan-forced if you have it). Toss those cubed pieces of bread with olive oil and just a pinch of salt, making sure every crumb is coated for flavor and crunch. Spread them out on a baking tray and bake for 8 to 10 minutes, tossing halfway through to ensure even toasting. You want them golden and crisp but not burnt—trust me, those mini croutons will add the perfect contrast to the luscious soup.
Step 2: Season and Cook the Chicken and Bacon
While your croutons are baking, season both sides of the chicken breasts with salt and black pepper. Place the streaky bacon strips in a cold pot and then turn on medium-high heat—starting cold lets the fat render out beautifully. Cook until crisp and golden on both sides, about 2 to 3 minutes on the first side and 1 and a half minutes on the second. Remove the bacon and let it drain on paper towels; it will crisp up even more as it cools. Chop it finely for a smoky garnish later. Now, in that same pot with all the flavorful bacon fat, cook the chicken just until lightly golden for about 1 and a half minutes each side. When cool enough to handle, chop the chicken into small, bite-sized cubes.
Step 3: Build the Soup Base
Lower the heat to medium-high and melt the butter in the pot with the bacon fat. Add the diced onion, garlic, celery, carrot, and thyme sprigs if using. Let these soften and release their flavors for about five minutes, stirring regularly and making sure nothing browns—this step gives you a sweet and herbal base that’s just irresistible. Next, sprinkle in the flour and stir for one minute to cook out that raw flour taste. Slowly pour in the milk as you stir, helping everything come together into a smooth sauce. Then add the chicken stock, water, and the remaining salt. Stir well, then bring everything up to a gentle simmer.
Step 4: Simmer and Thicken
Once simmering, lower the heat slightly and let the soup gently bubble for five minutes. Although the broth looks thin now, don’t worry—it will thicken wonderfully as the pasta cooks in the next step. Trust this process for that perfectly creamy consistency without heaviness.
Step 5: Add Pasta, Corn, Peas, and Chicken
Turn your heat back up to high and add the broken angel hair pasta and corn kernels to the pot. Cook for about five minutes until the pasta is tender and ready to slurp. In the last two minutes, stir in the frozen peas along with the chopped chicken and any lovely juices that have pooled on the plate to boost flavor. This way, everything heats through evenly and melds together into one delicious bowl.
Step 6: Serve with Crispy Toppings
Grab your ladle and dish out the soup into big bowls. Sprinkle generously with the crispy chopped bacon and those golden mini croutons you prepared earlier. Top with a little fresh parsley if you like a splash of green and a fresh herbal scent. Dig in while it’s warm and revel in the harmony of creamy soup, tender chicken, sweet veggies, and crunchy croutons in every spoonful.
How to Serve Creamy Chicken Noodle Soup with Mini Croutons Recipe
Garnishes
Crispy bacon and mini croutons are your star garnishes here. They add texture and bursts of savory flavor to contrast the creamy soup. Fresh parsley sprinkled on top adds a vibrant pop of color and just the right touch of freshness to brighten up the dish.
Side Dishes
This soup shines on its own but if you want something alongside, consider a simple mixed green salad with a lemon vinaigrette to balance the richness. A slice of crusty bread or a homemade dinner roll is also wonderful for dipping into the creamy broth.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini bread bowls or add a drizzle of chili oil or a sprinkle of Parmesan for extra indulgence. You can also swap out the bacon garnish with crispy pancetta, or turn the mini croutons into garlic herb croutons for another flavor dimension.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover creamy chicken noodle soup with mini croutons recipe into an airtight container and store in the refrigerator for up to 3 days. Keep the croutons separately to maintain their crunchiness.
Freezing
This soup freezes very well, just keep the croutons aside and add them freshly when serving. Portion the soup into freezer-safe containers and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge.
Reheating
Warm leftovers gently on the stove over low heat, stirring regularly to prevent the pasta from sticking and the milk from curdling. Add a splash of milk or chicken stock if it thickens too much. Reheat the croutons in the oven to bring back that crispy texture before sprinkling on top.
FAQs
Can I use boneless chicken thighs instead of chicken breasts?
Absolutely! Boneless thighs work wonderfully too and add a bit more moisture and flavor to the soup. Just adjust cooking time slightly if your pieces are thicker.
What can I use if I don’t have angel hair pasta?
You can break regular spaghetti into small pieces or swap for any small, spoon-friendly pasta shape like small shells, ditalini, or even elbows.
Is it possible to make this recipe dairy-free?
Yes! Use your favorite non-dairy milk like almond or oat milk and opt for dairy-free butter. The soup will still be creamy and delicious.
Can I add other vegetables to this soup?
Definitely, feel free to toss in diced potatoes, green beans, or even spinach for extra nutrition and color. Just add them at the appropriate time so they cook through properly.
How do I keep the croutons from getting soggy?
The key is to bake and cool them completely before storing separately, then add them just before serving. This keeps them crispy and an exciting textural contrast to the creamy soup.
Final Thoughts
If you’re looking for a comforting, crowd-pleasing dish that feels like a warm hug, the Creamy Chicken Noodle Soup with Mini Croutons Recipe is your answer. It’s a wonderful blend of creamy richness, fresh veggies, tender chicken, and those addictive little croutons that bring everything to life. Whip this up when you want something nourishing, flavorful, and just downright delicious — I promise it’ll become a favorite fast!
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 hearty meal perfect for any day. Tender chicken breast, crispy bacon, fresh vegetables, angel hair pasta, and a velvety milk-based broth come together to create a rich and flavorful soup topped with crunchy homemade croutons.
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 bread (crustless, cut into 7mm / 1/4″ cubes; sourdough or 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 best but low fat or non-dairy milk 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 broken spaghetti or other small spoon-able pasta)
- 3/4 cup frozen peas
- 1/2 tsp finely chopped parsley (optional)
Instructions
- Croutons & crispy bacon: Preheat the oven to 180°C/345°F (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 golden and crispy. Remove and cool on the tray, then set aside.
- Season chicken: Sprinkle both sides of the chicken breast pieces with 1/4 tsp salt and 1/4 tbsp black pepper evenly for flavor.
- Crispy bacon: Place the bacon strips in a single layer in a cold large pot. Turn heat to medium-high and cook bacon until golden and crispy 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. Finely chop once cooled and set aside for garnish, leaving the rendered bacon fat in the pot.
- Cook chicken: Using the same pot with bacon fat still hot, cook chicken pieces for 1 1/2 minutes per side until lightly golden. Remove the chicken onto a plate and, once cool enough to handle, chop into small 8 mm (1/3″) cubes.
- Prepare broth base: Lower heat to medium-high. Melt butter in the pot. Add diced onion, minced garlic, chopped celery and carrot, and thyme sprigs if using. Cook for 5 minutes until vegetables soften, stirring regularly to avoid browning the onion.
- Thicken soup base: Add flour to the pot and stir continuously for 1 minute to cook out the raw flour taste. Slowly pour in the milk while stirring to dissolve the flour. Add chicken stock, water, and 1 tsp salt, then stir to combine.
- Simmer soup: Increase heat to high to bring the soup to a gentle simmer, then reduce heat and let simmer gently for 5 minutes, stirring occasionally. The soup will appear thin at this stage but will thicken as the pasta cooks.
- Cook pasta and vegetables: Turn heat back to high and add broken angel hair pasta and corn kernels. Cook for 5 minutes or until the pasta is tender. For the last 2 minutes, add frozen peas and chopped chicken along with any juices that have pooled on the plate. Stir well to combine and heat through.
- Serve: Ladle the creamy chicken noodle soup into bowls. Top each serving with crispy bacon bits, mini croutons, and a sprinkle of finely chopped parsley if desired. Serve immediately and enjoy!
Notes
- The soup thickens as the pasta cooks, so although it seems thin initially, trust the process for the perfect creamy texture.
- Bacon crispness improves as it cools, so don’t worry if it feels slightly soft immediately after cooking.
- Sourdough bread produces crunchier croutons but regular sandwich bread works fine as well.
- Non-dairy milk alternatives can be used, though full-fat milk provides the creamiest result.
- You can substitute chicken breast with boneless thighs for a juicier texture.
