If you are craving a cozy, satisfying meal that feels like a warm hug on a chilly day, look no further than this Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe. It combines tender chicken, silky broth, and perfectly cooked noodles with the irresistible crunch of homemade mini croutons and the smoky pop of crispy bacon. Every spoonful is a delightful mix of textures and flavors, making it an ideal dish to share with family or curl up with on your own. Trust me, this recipe will become your go-to comfort food in no time!
Ingredients You’ll Need
What makes this soup so phenomenal is how each simple ingredient plays a vital role. From the fresh vegetables adding layers of flavor and vibrant color to the crispy bacon and irresistible croutons bringing unmatched texture, every part contributes to a memorable bowl of warmth and goodness.
- 400g/10oz chicken breast: Thinly sliced for quick cooking and tender bites throughout the soup.
- 1/4 tsp cooking salt / kosher salt: Enhances the natural flavors of the chicken and vegetables.
- 1/4 tbsp black pepper: Adds a subtle kick and depth to the broth.
- 4 strips streaky bacon: Provides smoky richness and forms the delicious crispy garnish.
- 30g / 2 tbsp unsalted butter: Creates a luscious base for sautéing the vegetables and thickening the soup.
- 1/2 onion, finely diced: Brings sweetness and aromatic depth.
- 2 garlic cloves, finely minced: Infuses warmth and a touch of pungency.
- 2 sprigs thyme or 1/2 tsp dried thyme (optional): Adds an herbal note that elevates the soup’s flavor complexity.
- 2 celery stalks, chopped: Offers crisp texture and earthiness.
- 1 carrot, chopped: Brings sweetness and vibrant color.
- 3/4 cup corn kernels: Adds bursts of natural sweetness and pop of texture.
- 4 tbsp flour: Thickens the soup to a creamy consistency.
- 3 cups milk (full fat preferred): Creates a silky, creamy broth that’s utterly comforting.
- 2 cups low sodium chicken stock/broth: Provides depth and savory backbone.
- 2 cups water: Balances the liquid content perfectly.
- 1 tsp cooking salt: Ensures every ingredient shines through.
- 1 1/3 cups (100g) broken angel hair pasta: Small enough to spoon easily but hearty for satisfying slurps.
- 3/4 cup frozen peas: Adds burst of green freshness and subtle sweetness.
- 1/2 tsp finely chopped parsley (optional): Brightens the finished dish with fresh herbal notes.
- 1 cup bread, crustless and cubed: The base for crunchy mini croutons that make each bite extra special.
- 2 tsp olive oil: Helps crisp the croutons to golden perfection.
- Pinch cooking salt: Season the croutons just right for maximum flavor.
How to Make Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe
Step 1: Prepare the Croutons & Crisp the Bacon
First things first, get your oven ready at 180°C (or 345°F). Toss those cubed bread pieces with olive oil and a pinch of salt, then bake them until they turn golden brown and crispy—usually 8 to 10 minutes. This little sidekick adds an amazing textural contrast to the silky soup. Meanwhile, layer your bacon strips in a cold pot, slowly heating them until they’re beautifully crisp on each side. Scoop the bacon out but leave that smoky, flavorful fat behind—it’s liquid gold for your soup base!
Step 2: Season and Cook the Chicken
Sprinkle the chicken breasts with salt and black pepper to season them evenly. In the pot with the tempting bacon fat, cook the chicken quickly—around 1 1/2 minutes per side—just until they turn a lovely golden color. Remove the chicken, let it cool slightly, then chop it into bite-sized cubes ready to join the soup later. Cooking chicken this way locks in juiciness and layers more savory flavor into every spoonful.
Step 3: Build the Flavorful Broth
Keep that pot on medium-high heat and melt the butter into the bacon fat. Toss in your diced onion, garlic, celery, carrot, and fresh thyme if you’re using it. Sauté gently for about five minutes until the veggies are softened and fragrant but not brown—that’s key for a smooth, mellow base. Sprinkle the flour over the mix and stir briskly for one minute, which works its magic to thicken the soup. Slowly add your milk while stirring, making sure the mixture stays silky smooth. Pour in the chicken stock, water, and salt, then stir to combine everything into a luscious broth.
Step 4: Simmer and Develop the Soup
Bring the pot to a simmer on high, then lower the heat and let it gently bubble for a solid five minutes. You might notice the soup feels a bit thin now, but don’t worry—that broth is just getting ready to embrace the pasta and thicken nicely. Stir occasionally and trust the process because the creaminess will come together beautifully.
Step 5: Add Pasta, Corn, Peas, and Chicken
Turn up the heat again and add your broken angel hair pasta and sweet corn kernels. Cook for about five minutes until the pasta is tender enough to enjoy but not mushy. In the final two minutes, toss in the frozen peas and the chopped chicken along with any juices caught on the plate. This step warms everything through and melds the flavors, making the soup a hearty, truly well-rounded meal.
Step 6: Serve with Croutons and Bacon
Ladle that dreamy, creamy goodness into bowls and shower the top with crispy bacon bits and those homemade mini croutons you baked earlier. A sprinkle of finely chopped parsley adds a fresh pop of color and subtle herbiness that finishes the dish perfectly. Now dig in and enjoy every comforting, mouthwatering spoonful!
How to Serve Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe
Garnishes
Aside from the essential crispy bacon and mini croutons, don’t hesitate to add a little fresh parsley or even a delicate grating of Parmesan cheese on top for an extra layer of indulgence. A drizzle of good olive oil or a squeeze of lemon juice can brighten the flavors even more if you like a subtle twist.
Side Dishes
This soup is a complete meal, but pairing it with rustic garlic bread or a simple green salad transforms it into a delightful spread perfect for lunch or dinner. Crunchy vegetables or a light slaw can add fresh texture that complements the creamy, savory soup perfectly.
Creative Ways to Present
Serve the soup in individual rustic bowls topped with croutons and bacon, or go for a charming communal-style pot in the center of the table to encourage everyone to serve themselves. You might even hollow out small bread rolls and use them as edible bowls for a fun, Instagram-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover creamy chicken noodle soup in an airtight container in the refrigerator. It will keep well for up to three days. Make sure to keep the croutons and bacon separate so they stay crunchy instead of going soggy.
Freezing
This soup freezes beautifully without the croutons and bacon garnish. You can portion it into freezer-safe containers and freeze for up to two months. When you’re ready to enjoy, thaw overnight in the fridge before reheating gently on the stovetop.
Reheating
Reheat the soup slowly over medium heat, stirring occasionally to keep it from sticking or curdling. Add your croutons and crispy bacon only after warming, ensuring they hold that irresistible crunch and texture that make this Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe so wonderful.
FAQs
Can I use other types of chicken instead of breast?
Absolutely! Boneless, skinless thighs work wonderfully here if you prefer a bit more flavor and tenderness. Just adjust cooking time slightly if needed, but the recipe remains the same.
Is it okay to use store-bought croutons?
You can, but homemade mini croutons fresh from the oven bring a crispness and fresh flavor that store-bought versions usually lack. Plus, it’s easy and quick to make your own!
Can I make this soup dairy-free?
Yes! Swap the milk and butter for non-dairy alternatives like oat milk and plant-based butter or oil. The soup will still be creamy and delicious, just tailored to your dietary preferences.
What pasta can I substitute for angel hair?
Small, short pasta shapes like ditalini, or even broken up spaghetti, make excellent substitutes. Choose something small enough to scoop easily with a spoon for the best experience.
How can I make the soup thicker?
If you prefer an even creamier and thicker soup, add a little extra flour or reduce the liquid slightly. Just be sure to whisk thoroughly after adding flour to avoid lumps!
Final Thoughts
This Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe is the kind of meal that fills your kitchen with irresistible aromas and your heart with cozy happiness. It’s perfect for weeknights or weekend treats when you want something both nourishing and downright delicious. I encourage you to dive in, make it your own, and savor every comforting spoonful—because moments like this soup deserve to be enjoyed fully and often!
Print
Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon 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. It features tender chicken breast cooked in flavorful bacon fat, combined with fresh vegetables, broken angel hair pasta, and a rich, creamy broth thickened with butter and flour. Crispy bacon bits and homemade mini croutons add delightful texture and a burst of flavor. This soup is perfect for a cozy family meal, offering a blend of classic ingredients with a creamy twist.
Ingredients
Chicken and Seasoning
- 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
Bacon and Butter
- 4 strips streaky bacon (enough to cover base of pot)
- 30g/2 tbsp unsalted butter
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)
Thickening and Liquids
- 4 tbsp flour
- 3 cups milk (full fat recommended, but low fat or non-dairy okay)
- 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 or regular sandwich bread)
- 2 tsp olive oil
- Pinch cooking salt / kosher salt
Instructions
- Prepare Croutons: Preheat the oven to 180°C/345°F (160°C fan-forced). Toss the bread cubes with olive oil and a pinch of salt. Arrange them in a single layer on a baking tray and bake for 8 to 10 minutes, tossing halfway through, until golden brown and fully crisp. Remove from the oven and let cool on the tray. Set aside.
- Season Chicken: Sprinkle both sides of the chicken breasts evenly with 1/4 tsp salt and 1/4 tbsp black pepper to season.
- Cook 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 on both sides, about 2 to 3 minutes on the first side and 1 1/2 minutes on the second. Remove bacon and drain on paper towels. It will crisp more as it cools. Finely chop and set aside for garnish. Leave the bacon fat in the pot.
- Cook Chicken: Using the same pot and hot bacon fat, cook the seasoned chicken for 1 1/2 minutes on each side until lightly golden. Remove chicken to a plate and let cool until manageable. Chop into small 8 mm / 1/3″ cubes.
- Make Broth Base: Reduce heat to medium-high. Melt the butter in the same pot. Add the diced onion, minced garlic, chopped celery, carrot pieces, and thyme sprigs if using. Cook, stirring regularly, for 5 minutes until the carrot softens but without browning the onion. Stir in the flour and cook for 1 minute to form a roux.
- Add Liquids: While stirring, slowly pour in the milk, ensuring the flour dissolves smoothly. Then add the chicken stock, water, and 1 tsp salt. Stir to combine thoroughly.
- Simmer Soup: Increase heat to high and bring the mixture to a simmer. Then lower the heat to gently simmer for 5 minutes, stirring occasionally. The soup will appear thin initially but will thicken as the pasta cooks.
- Cook Pasta and Vegetables: Turn heat back to high and add the broken angel hair pasta and corn kernels. Cook for about 5 minutes or until the pasta is tender, adding the frozen peas and chopped chicken (including any juices on the plate) for the last 2 minutes of cooking to warm through.
- Serve: Ladle the soup into bowls and garnish with the chopped crispy bacon, homemade mini croutons, and a sprinkle of finely chopped parsley if desired. Serve immediately and enjoy your creamy chicken noodle soup.
Notes
- For crispier croutons, sourdough bread works best though regular sandwich bread is fine as well.
- Use low sodium chicken stock to control the salt content in the soup better.
- Substitute boneless, skinless chicken thighs for a juicier chicken option.
- Do not let the onion brown when cooking the vegetables to maintain a delicate flavor.
- The soup thickens as the pasta cooks; don’t be alarmed if it seems thin initially.
- Adding peas towards the end preserves their bright color and texture.
