If you’re craving a bowl of comfort that feels like a warm hug from the inside, you’re absolutely going to adore this Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe. Imagine tender chunks of chicken swimming in a velvety, rich broth full of sweet corn, fresh peas, and delicate angel hair pasta, all crowned with crunchy mini croutons and smoky crispy bacon. This soup is a perfect balance of textures and flavors, every spoonful bursting with cozy goodness that’s easy enough for a weeknight but impressive enough for sharing with friends.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this creamy chicken noodle soup sing. Each component plays a crucial role, whether it’s adding depth, crunch, or that irresistible golden color.
- 400g/10oz chicken breast: Thinly sliced to cook quickly and stay tender; boneless thighs can be a juicier substitute.
- 1/4 tsp cooking salt / kosher salt: Essential for seasoning chicken and balancing flavors throughout the soup.
- 1/4 tbsp black pepper: Adds a subtle kick and warmth to the chicken and broth.
- 4 strips streaky bacon: Provides smoky, crispy bites and flavorful fat to cook the chicken and veggies.
- 30g/2 tbsp unsalted butter: Creates a luscious base to soften vegetables and thicken the soup.
- 1/2 onion, finely diced: Brings natural sweetness and aromatic depth.
- 2 garlic cloves, finely minced: Infuses the broth with warm, savory notes.
- 2 sprigs thyme or 1/2 tsp dried thyme (optional): Adds herbaceous nuance without overpowering.
- 2 celery stalks, chopped: Offers a subtle crunch and fresh, green flavor.
- 1 carrot, chopped: Adds natural sweetness and beautiful color.
- 3/4 cup corn kernels: Sweet bursts that brighten every spoonful.
- 4 tbsp flour: For thickening the creamy broth perfectly.
- 3 cups milk: Full fat preferred for creaminess, but low fat or non-dairy works too.
- 2 cups low sodium chicken stock/broth: Builds deep, savory richness.
- 2 cups water: Balances the liquid for just the right soup consistency.
- 1 tsp cooking salt: To season the soup gently as it simmers.
- 1 1/3 cups (100g) broken angel hair pasta: Small and tender, perfect for spooning into every bite.
- 3/4 cup frozen peas: Pops of fresh green sweetness added near the end.
- 1/2 tsp finely chopped parsley (optional): For a fresh, herbal touch when serving.
- 1 cup bread cut into 7mm cubes: For those irresistible mini croutons; sourdough gives extra crunch, regular sandwich bread works great too.
- 2 tsp olive oil: Helps crisp up the croutons gorgeously.
- Pinch cooking salt / kosher salt: Season those croutons just right.
How to Make Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe
Step 1: Prepare the Croutons and Bacon
Start by preheating your oven to 180°C (345°F). Toss those little bread cubes in olive oil and a pinch of salt, spreading them out on a baking tray. They bake for about 8 to 10 minutes, turning halfway, until they’re golden and irresistibly crispy. Meanwhile, place your bacon strips in a cold large pot and cook them over medium-high heat until beautifully browned on both sides. Once removed, let them drain on paper towels; they’ll crisp up perfectly as they cool. Finely chop and set aside your crispy bacon and crunchy mini croutons—they’re the crowning glory of this soup!
Step 2: Season and Cook the Chicken
Sprinkle salt and pepper generously over both sides of the chicken breasts. Using the bacon fat left in the pot, sear the chicken for about one and a half minutes per side until it turns a lovely light golden color. Remove the chicken to rest on a plate, and once it’s cool enough to handle, chop the pieces into small 8 mm cubes. This method keeps the chicken juicy and infused with all that smoky bacon goodness.
Step 3: Build the Soup Base
Lower your heat to medium-high, melt the butter in the same pot, and soften the onion, garlic, celery, carrot, and thyme sprigs for about five minutes. Keep stirring so nothing browns—it’s all about gentle caramelization and flavor building here. Next, sprinkle in the flour and stir for a full minute to cook out the raw taste. Slowly pour in the milk while stirring continuously to keep things smooth. Then add your chicken stock, water, and a teaspoon of salt, stirring everything together carefully. This is where the magic starts to bubble to life.
Step 4: Simmer and Thicken
Turn the heat up to high until the soup begins to simmer, then lower it to a gentle simmer and let it bubble quietly for five minutes. Don’t worry if it feels a bit thin at this stage—that velvety creaminess develops as the pasta cooks. Keep stirring now and then so nothing sticks and the flavors meld beautifully.
Step 5: Add Pasta, Vegetables, and Chicken
Back on high heat, toss in the broken angel hair pasta and corn kernels. Let everything cook for 5 minutes until the pasta softens perfectly. In the last two minutes, stir in the frozen peas and the chopped chicken with any juices. These last touches add freshness and heartiness, rounding out this wonderful bowl of comfort.
Step 6: Serve Your Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe
Ladle your creamy chicken noodle soup into bowls and then the fun part: sprinkle generously with your crispy bacon and those golden mini croutons. Finish with a pinch of freshly chopped parsley for a welcome burst of color and brightness. Serve immediately and prepare for a soul-satisfying experience you’ll want to recreate again and again.
How to Serve Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe
Garnishes
While the crispy bacon and mini croutons are stars, a little sprinkle of fresh parsley adds the perfect herbal brightness. If you’re feeling adventurous, a light drizzle of good-quality olive oil or a few grinds of fresh black pepper can elevate the soup even more. These finishing touches make every spoonful pop visually and flavor-wise.
Side Dishes
This soup is substantial on its own, but if you want to serve sides, think light and complementary. A crisp garden salad or roasted vegetables pair wonderfully without overwhelming the soup’s delicate creaminess. For bread lovers, a warm crusty baguette or soft dinner rolls are fantastic for soaking up every last drop.
Creative Ways to Present
Make your presentation sparkle by serving the soup in rustic bowls with a scattering of croutons and bacon on top, leaving the garnishes visible for that extra wow factor. You might even try layering your mini croutons and bacon on top just before serving to preserve their crunch. For a cozy touch, serve with a festive napkin or a little sprig of thyme on the side.
Make Ahead and Storage
Storing Leftovers
Your leftover creamy chicken noodle soup keeps beautifully in an airtight container in the refrigerator for 3 to 4 days. Be sure to store the croutons separately to keep them crisp. When you’re ready to enjoy it again, just gently rewarm and add fresh toppings for that just-made taste.
Freezing
This soup freezes well without the croutons and bacon garnish. Store it in a freezer-safe container for up to 2 months. When thawing, do so overnight in the refrigerator and reheat gently on the stove, stirring often to maintain creamy texture.
Reheating
To reheat, warm the soup over medium-low heat, stirring gently and adding a splash of milk or water if it thickens too much. Re-fry or toast fresh mini croutons and crisp some bacon to top off your soup so it feels freshly made and full of texture every time.
FAQs
Can I use different types of pasta?
Absolutely! While broken angel hair is perfect for this soup’s delicate texture, feel free to substitute small pasta shapes like ditalini, orzo, or small shells. Just adjust cooking times so the pasta doesn’t overcook.
Is it possible to make this soup dairy-free?
Yes, you can substitute full-fat milk with your favorite non-dairy milk, like oat or almond milk. For the butter, using a dairy-free spread or olive oil works well. This keeps the soup creamy while accommodating dietary needs.
How can I make the soup more filling?
Adding extra chicken or a handful of cooked beans can boost protein and heartiness. You could also stir in some cooked rice or quinoa as an alternative to pasta for more fiber and texture.
Can I prepare parts of the recipe in advance?
Definitely! You can make the croutons and crisp the bacon a day ahead and store them separately. The broth can be made one day in advance and reheated when ready to add the noodles, veggies, and chicken last.
What’s the best way to chop the chicken for this soup?
Once cooked and cooled slightly, cutting the chicken into small, evenly sized cubes about 8 mm (1/3 inch) ensures every bite has tender chicken distributed evenly throughout your creamy chicken noodle soup with mini croutons and crispy bacon recipe.
Final Thoughts
I can’t recommend this Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe enough—it’s one of those dishes that instantly feels like home. Whether you’re battling chilly weather or just want a soul-warming meal, this soup hits every mark. The creamy broth, tender chicken, sweet veggies, and crunchy toppings come together so beautifully, it’s sure to become a beloved staple in your recipe rotation. Go ahead, dive in, and savor every spoonful—you’ll be glad you did!
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 cooked in bacon fat, fresh vegetables, and angel hair pasta simmered in a rich, creamy broth, topped with crispy bacon and homemade golden croutons for added texture and flavor.
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 Butter
- 4 strips streaky bacon (enough to cover base of pot)
- 30g/2 tbsp unsalted butter
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
Flour and Liquids
- 4 tbsp flour
- 3 cups milk (full fat best 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)
Garnishes and Croutons
- 1 cup bread (crustless, cut into 7mm / 1/4″ cubes; sourdough preferred for crunchiness but regular sandwich bread works)
- 2 tsp olive oil
- Pinch cooking salt / kosher salt
- 1/2 tsp finely chopped parsley (optional)
Instructions
- 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. Spread on a baking tray and bake for 8 to 10 minutes, tossing halfway through, until golden and crisp. Let the croutons cool on the tray and set aside.
- Season Chicken – Sprinkle both sides of the chicken breasts evenly with salt and black pepper to season.
- 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 on both sides, about 2 to 3 minutes on the first side and 1 1/2 minutes on the second. Remove the bacon from the pot and drain on paper towels; leave the bacon fat in the pot. Once cooled, finely chop the bacon and set aside for garnish.
- Cook Chicken – In the same pot with the bacon fat, cook the chicken for 1 1/2 minutes on each side until lightly golden. Remove the chicken to a plate and once cool enough to handle, chop into small 8 mm / 1/3″ cubes.
- Make Broth – Lower the heat to medium-high. Add the butter to the pot and melt it. Add finely diced onion, minced garlic, chopped celery, carrot pieces, and thyme sprigs if using. Cook for about 5 minutes until the carrot softens, stirring regularly to prevent browning the onion. Sprinkle in the flour and stir continuously for 1 minute. Gradually pour in the milk while stirring to dissolve the flour completely. Then add the chicken stock, water, and salt. Stir well to combine.
- Simmer Soup – Raise the heat to high and bring the soup to a gentle simmer. Reduce the heat to low and let it simmer gently for 5 minutes, stirring occasionally. The soup may seem thin at this stage but will thicken as the pasta cooks.
- Cook Pasta and Add Vegetables – Increase heat to high, add the broken angel hair pasta and corn kernels to the pot. Cook for 5 minutes or until the pasta is tender. In the last 2 minutes, add the frozen peas and the chopped chicken including any juices pooled on the plate, stirring gently to heat through.
- Serve – Ladle the soup into bowls and garnish with chopped crispy bacon, freshly baked croutons, and a pinch of chopped parsley if desired. Enjoy immediately for best texture and flavor.
Notes
- Use sourdough bread for croutons if you prefer a crunchier texture; regular sandwich bread also works well and may crisp faster.
- Keeping the bacon fat in the pot adds a rich smoky flavor to the soup, so avoid draining it out.
- If you prefer, substitute chicken breast with boneless thighs for more juiciness.
- For a dairy-free version, use non-dairy milk alternatives such as almond or oat milk and ensure the chicken stock is also dairy-free.
- Adding the peas near the end of cooking keeps them vibrant and firm.
- The soup will thicken as it simmers and the pasta cooks, so resist the urge to add extra thickener.
