Introduction

This creamy chicken noodle soup is a comforting classic, elevated with crispy bacon and crunchy mini croutons. Perfect for cozy evenings, it combines tender chicken, sweet vegetables, and delicate pasta in a rich, flavorful broth.

Creamy Chicken Noodle Soup with Mini Croutons Recipe - Recipe Image

Ingredients

400g/10oz chicken breast (2 small, cut in half horizontally to form 2 thin steaks; or boneless thighs)
1/4 tsp cooking salt / kosher salt
1/4 tbsp black pepper
4 strips streaky bacon (enough to cover base of pot)
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)
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
1 1/3 cups (100g) broken angel hair pasta (or angel hair/spaghetti broken into 6 pieces, or other small pasta)
3/4 cup frozen peas
1/2 tsp finely chopped parsley (optional)
1 cup bread (crustless, cut into 7mm / 1/4″ cubes; sourdough or sandwich bread)
2 tsp olive oil
Pinch cooking salt / kosher salt

Instructions

Step 1: 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 and crunchy. Let cool and set aside.
Step 2: Season both sides of the chicken steaks with 1/4 tsp salt and black pepper.
Step 3: Place the bacon strips in a single layer in a cold large pot. Heat over medium-high and cook bacon until golden and crispy on both sides (about 2-3 minutes first side, 1½ minutes second). Remove bacon, drain on paper towels and finely chop. Leave bacon fat in the pot.
Step 4: In the same pot with hot bacon fat, cook the chicken for 1½ minutes per side until light golden. Remove onto a plate. Once cool, chop chicken into small 8mm / 1/3″ cubes.
Step 5: Reduce heat to medium-high. Melt butter in the pot. Add onion, garlic, celery, carrot, and thyme sprigs. Cook for 5 minutes, stirring often, until carrot softens but onion doesn’t brown.
Step 6: Stir in flour and cook for 1 minute. Gradually pour in milk while stirring to dissolve flour. Add chicken stock, water, and 1 tsp salt. Stir to combine.
Step 7: Bring mixture to a simmer on high heat, then reduce heat to low and simmer gently for 5 minutes, stirring occasionally. The soup will seem thin but will thicken as pasta cooks.
Step 8: Increase heat to high and add broken pasta and corn. Cook for 5 minutes or until pasta is tender. Add peas and chopped chicken (with any juices) during the last 2 minutes.
Step 9: Serve hot in bowls, garnished with chopped bacon, mini croutons, and a pinch of chopped parsley if using. Enjoy!

Tips & Variations

Use boneless chicken thighs instead of breast for a juicier soup.
For gluten-free, substitute flour with a gluten-free blend and use gluten-free pasta and bread.
Add a squeeze of lemon juice at the end to brighten flavors.
Swap frozen peas for fresh snap peas for extra crunch.
Make extra croutons in advance and store in an airtight container to keep them crispy.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of water or milk if it thickens too much. Keep croutons separate and add just before serving to maintain their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any small, quick-cooking pasta like orzo, ditalini, or small shells works well. Just adjust cooking time as needed.

What can I substitute for streaky bacon?

If you prefer, use pancetta or smoked ham. For a vegetarian option, omit the bacon and use olive oil or butter to cook the chicken and vegetables.

Creamy Chicken Noodle Soup with Mini Croutons Recipe

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★★★★★

4.5 from 146 reviews

This creamy chicken noodle soup recipe is a comforting and flavorful dish featuring tender chicken, crisp bacon, hearty angel hair pasta, sweet corn, and vibrant vegetables in a rich, creamy broth. Finished with crunchy homemade mini croutons, it’s a perfect warm meal for any day.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

Meat and Seasonings

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
4 strips streaky bacon (enough to cover base of pot)

Sauté and Soup Base

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 pieces)
1 carrot, chopped (~0.5 x 1 cm pieces)
3/4 cup corn kernels (frozen thawed or canned drained)
4 tbsp flour
3 cups milk (full fat preferred, low fat or non-dairy acceptable)
2 cups low sodium chicken stock/broth
2 cups water
1 tsp cooking salt

Pasta and Vegetables

1 1/3 cups (100g) broken angel hair pasta (or angel hair/spaghetti broken into 6 pieces or other small spoon-able pasta)
3/4 cup frozen peas
1/2 tsp finely chopped parsley (optional)

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

Make Croutons: Preheat oven to 180°C/345°F (160°C fan). Toss bread cubes with olive oil and a pinch of salt. Spread on a baking tray and bake for 8-10 minutes, tossing halfway through, until golden and crisp. Cool on tray and set aside.
Season Chicken: Sprinkle both sides of the chicken breasts with 1/4 tsp salt and 1/4 tbsp black pepper evenly.
Cook Bacon: Place bacon strips in a single layer in a large unheated pot. Turn heat to medium-high and cook bacon until golden on both sides (approximately 2-3 minutes first side, 1 1/2 minute second side). Remove bacon and drain on paper towels to crisp as it cools. Finely chop bacon and set aside for garnish, leaving bacon fat in pot.
Cook Chicken: Using the same pot with bacon fat, cook chicken for 1 1/2 minutes per side until light golden. Remove to a plate and let cool. Chop chicken into small 8 mm (1/3″) cubes once cool enough to handle.
Prepare Soup Base: Lower heat to medium-high. Melt butter in the same pot. Add onion, garlic, celery, carrot, and thyme sprigs. Cook for 5 minutes, stirring regularly, until the carrot is softened and onion is translucent but not browned. Add flour and stir constantly for 1 minute to form a roux.
Add Liquids: Gradually pour in milk while stirring to dissolve the flour. Add chicken stock, water, and 1 tsp salt, then stir to combine thoroughly.
Simmer Soup: Increase heat to high and bring mixture to a gentle simmer. Then reduce heat to low and simmer gently for 5 minutes, stirring occasionally. The soup will still be thin at this point but will thicken as pasta cooks.
Cook Pasta and Vegetables: Turn heat back to high. Add broken pasta and corn kernels. Cook for 5 minutes until pasta is soft. For the last 2 minutes of cooking, add frozen peas and chopped chicken with any accumulated juices.
Serve: Ladle soup into bowls and garnish with reserved crispy bacon, homemade croutons, and a sprinkle of finely chopped parsley if desired. Serve hot and enjoy!

Notes

For a crunchier crouton, sourdough bread works best, though regular sandwich bread is fine as well.
Bacon fat is used to add flavor when cooking chicken and vegetables; do not discard.
The soup thickens as the pasta cooks; if it seems thin initially, trust the process.
Non-dairy milk alternatives can be used but full fat milk gives the creamiest texture.
Chicken thighs can substitute chicken breast for a juicier outcome.

Keywords: chicken noodle soup, creamy soup, homemade croutons, bacon, comforting soup, easy dinner recipe