There is nothing quite as comforting and satisfying as a bowl of homemade soup, and this Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe truly takes it to the next level. With tender chicken, silky noodles, and a rich, velvety broth punctuated by bursts of sweet corn and peas, every spoonful warms your soul. The crowning glory, of course, is the crunchy mini croutons and crispy bacon that add texture and that irresistible savory punch. This is the kind of soup you’ll want to make again and again, perfect for cozy nights or when you need a little culinary hug.
Ingredients You’ll Need
This recipe is wonderfully approachable, relying on simple, fresh ingredients that come together for maximum flavor and texture. Each component plays its part—from the aromatic vegetables to the creamy broth base, and the crispy croutons and bacon that elevate it all with their crunch.
- 400g/10oz chicken breast: Thinly sliced to cook quickly and stay tender in the soup.
- 1/4 tsp cooking salt / kosher salt: Essential for seasoning the chicken and soup just right.
- 1/4 tbsp black pepper: Adds a gentle warmth and depth to the flavor.
- 4 strips streaky bacon: Crisps beautifully and renders flavorful fat for cooking.
- 30g/2 tbsp unsalted butter: Enriches the broth with delicious creaminess.
- 1/2 onion, finely diced: Brings sweetness and aroma as it softens.
- 2 garlic cloves, finely minced: Offers just the right hint of savory punch.
- 2 sprigs thyme or 1/2 tsp dried thyme (optional): Adds herbal nuance that brightens the soup.
- 2 celery stalks, chopped: Provides subtle crunch and freshness.
- 1 carrot, chopped: Brings natural sweetness and vibrant color.
- 3/4 cup corn kernels (frozen thawed or canned drained): Bursts of sweetness for textural contrast.
- 4 tbsp flour: Creates the roux base to thicken the soup beautifully.
- 3 cups milk (full fat preferred): Makes the broth creamy and indulgent.
- 2 cups low sodium chicken stock/broth: Adds depth without overwhelming saltiness.
- 2 cups water: Balances the broth consistency perfectly.
- 1 tsp cooking salt: For seasoning the broth to perfection.
- 1 1/3 cups (100g) broken angel hair pasta: Delicate noodles that cook quickly and soak up flavor.
- 3/4 cup frozen peas: Sweetness and vibrant green color.
- 1/2 tsp finely chopped parsley (optional): Fresh finish and a pop of brightness.
- 1 cup bread, crustless, cut into 7mm cubes: The base for perfectly crisp mini croutons.
- 2 tsp olive oil: Helps the croutons achieve golden crunch.
- Pinch of cooking salt / kosher salt: To season the croutons for balanced flavor.
How to Make Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe
Step 1: Prepare the Croutons and Cook the Bacon
Start by preheating your oven to 180°C/345°F (160°C fan-forced). Toss your cut bread cubes with olive oil and a pinch of salt, then spread them on a baking tray. Bake for about 8 to 10 minutes, tossing halfway through, until these mini croutons are gloriously golden and crunchy—sourdough might need a bit longer, but patience here pays off. Meanwhile, place the strips of streaky bacon in a cold large pot in a single layer. Turn the heat to medium-high and cook the bacon until crispy and golden on both sides, roughly 2 to 3 minutes on the first side and 1.5 minutes on the second. Remove the bacon to drain on paper towels, letting it crisp fully as it cools, then finely chop it for garnish later. Don’t toss out the flavorful bacon fat left in the pot—that’s where your soup’s magic begins!
Step 2: Season and Cook the Chicken
Sprinkle both sides of your thin chicken slices with salt and pepper to give every bite that pop of flavor. Using the same pot still warm with the bacon fat, sear the chicken for about 1.5 minutes per side until the surface is lightly golden but juicy inside. Once done, set the chicken aside to cool briefly, then chop it into small 8mm cubes—perfect for spooning up with noodles in every bite.
Step 3: Build the Flavorful Broth
Lower the heat to medium-high and stir in the butter to melt gently. Add the finely diced onion, minced garlic, chopped celery and carrot, and thyme sprigs if you’re using them. Gently cook, stirring regularly, for about 5 minutes until the carrots soften and the onions become translucent but not browned—that’s key to a smooth, sweet base. Sprinkle in the flour and stir constantly for a minute to cook out the raw taste, then slowly whisk in the milk to dissolve the roux, creating a creamy velvety base. Next, pour in the chicken stock, water, and add salt, stirring it all together. Bring to a gentle simmer by turning up the heat, then reduce again to simmer for 5 minutes, stirring occasionally. The soup may seem a little thin now, but patience pays off when it thickens beautifully as the pasta cooks.
Step 4: Cook the Pasta and Finish the Soup
Time to add the broken angel hair pasta and corn kernels to the simmering broth. Cook for about 5 minutes or until the pasta is tender but not mushy. During the final two minutes, toss in the frozen peas and the chopped chicken, including any juices on the plate—this gives the soup heaps of fresh flavor and an attractive mix of textures. Stir gently to combine, letting the peas thaw and the chicken warm through perfectly just before serving.
Step 5: Serve and Enjoy
Ladle the steaming hot soup into bowls and generously sprinkle with the chopped crispy bacon and your golden mini croutons. If you like, finish with a pinch of fresh parsley for a herbaceous lift. This is soup done right—creamy, hearty, and bursting with those delightful crunchy bits that keep you coming back for more!
How to Serve Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe
Garnishes
While crispy bacon and mini croutons are the stars here, you can also add a sprinkle of freshly chopped parsley or a few twists of freshly cracked black pepper for extra aroma. A light drizzle of good-quality olive oil or a few shreds of Parmesan can add an extra touch of indulgence if you’re feeling fancy.
Side Dishes
This dreamy soup pairs beautifully with a crisp green salad tossed in a light vinaigrette to cut through the richness. For a heartier meal, try serving it alongside garlic bread or a warm focaccia—perfect for dipping into all that luscious broth.
Creative Ways to Present
For a fun twist, serve the soup in cozy bread bowls that soak up all the creamy goodness. You could also sprinkle some crumbled feta or goat cheese over the top for tangy contrast, or add extra herbs like chives or tarragon to change up the flavor profile week to week.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. For best texture, keep the croutons and crispy bacon separate and add them just before serving so they stay crunchy.
Freezing
This Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe freezes well if you leave out the bacon and croutons until reheating. Portion the soup into freezer-safe containers and freeze for up to 2 months. Defrost overnight in the fridge before reheating gently on the stove.
Reheating
Warm the soup slowly over medium heat, stirring occasionally so it doesn’t stick or scorch. Add a splash of milk if it has thickened too much. Reintroduce the crispy bacon and freshly toasted mini croutons just before serving to keep the contrast of textures you love.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs can add extra juiciness and flavor; just make sure they’re boneless and cut thinly to cook evenly in the soup.
What can I substitute for angel hair pasta?
If you don’t have angel hair, small pasta shapes like orzo, ditalini, or broken spaghetti work wonderfully. Just watch the cooking time as it may vary slightly.
Is this soup suitable for dairy-free diets?
You can use non-dairy milk such as almond or oat milk to keep the creaminess without dairy. Use a dairy-free butter substitute as well, and your soup will still taste fantastic.
Can I add other vegetables to the soup?
Yes! Feel free to experiment by adding green beans, zucchini, or mushrooms, but keep the pieces small so they cook quickly and blend well with the soup’s texture.
How do I make the croutons extra crunchy?
Using day-old sourdough bread helps, as it’s denser and crisps beautifully. Toss them thoroughly in olive oil, spread in a single layer with space between cubes, and bake until deeply golden. Toss halfway through baking for even crispness.
Final Thoughts
This Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe is a shining example of nurturing comfort food made simple and extraordinary all at once. The creamy broth, tender chicken, sweet veggies, and irresistible crunchy toppings combine to create a dish that feels like a warm hug in a bowl. I can’t encourage you enough to try making this at home—it’s bound to become your go-to soup for any chilly day or when you simply need that cozy, soul-satisfying meal.
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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 features tender chunks of chicken, crispy bacon, freshly baked mini croutons, and a medley of vegetables in a rich, comforting broth. Perfect for a hearty lunch or dinner, this recipe balances creamy texture with fresh flavors and a satisfying crunch.
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 recommended but sandwich bread works too)
- 2 tsp olive oil
- Pinch cooking salt / kosher salt
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)
Liquids and Thickening
- 30g / 2 tbsp unsalted butter
- 4 tbsp flour
- 3 cups milk (full fat preferred; low fat or non-dairy alternatives 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)
Instructions
- Make 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. Bake for 8 to 10 minutes, tossing halfway through, until golden brown and fully crisp. Cooling on the tray, then set aside.
- Season Chicken: Sprinkle both sides of the chicken breasts with 1/4 tsp cooking salt and 1/4 tbsp black pepper evenly.
- Cook Bacon: Place bacon strips in a single layer in a cold, large pot. Turn heat to medium-high and cook bacon until golden on both sides, approximately 2-3 minutes on the first side and 1.5 minutes on the second. Remove bacon, leaving rendered fat in the pot. Drain bacon on paper towels and finely chop once cooled; set aside for garnishing.
- Cook Chicken: Using the same pot with bacon fat, cook chicken for about 1.5 minutes on each side until lightly golden. Transfer to a plate and when cool enough, chop into small 8mm / 1/3″ cubes.
- Prepare Broth Base: Reduce heat to medium-high. Melt butter in the same pot. Add diced onion, minced garlic, celery, carrot, and thyme sprigs if using. Cook for about 5 minutes until vegetables soften, stirring regularly to prevent browning. Stir in flour and cook for 1 minute more.
- Add Liquids: While stirring constantly, slowly pour in the milk, dissolving the flour into it. Then add chicken stock, water, and 1 tsp salt. Stir to combine thoroughly.
- Simmer Soup: Increase heat to high and bring the soup to a simmer. Then reduce heat to low and simmer gently for 5 minutes, stirring occasionally. The soup will seem thin but will thicken as the pasta cooks.
- Cook Pasta and Vegetables: Turn heat back up to high. Add broken angel hair pasta and corn kernels to the soup. Cook for about 5 minutes or until the pasta is tender. In the last 2 minutes, add frozen peas and chicken cubes along with any juices that have accumulated on the plate. Stir to combine and heat through.
- Serve: Ladle the soup into bowls, then sprinkle with chopped crispy bacon, freshly baked croutons, and a pinch of finely chopped parsley if desired. Enjoy immediately!
Notes
- Using boneless, skinless chicken thighs instead of breast will provide a richer flavor and juicier texture.
- Bacon fat adds wonderful flavor to the soup base, so do not discard it after cooking bacon.
- The flour and milk create a creamy roux base, making the soup rich without using cream.
- Angel hair pasta cooks quickly and breaks down to a great texture for spoon-able soup.
- Croutons can be stored separately and added just before serving to preserve their crunch.
- The soup thickens as pasta cooks; if it becomes too thick, add a splash of water or stock to adjust consistency.
- Optional thyme and parsley add fresh herbal notes, enhancing overall flavor.
