Introduction

This creamy chicken noodle soup is a comforting and hearty meal, perfect for chilly days. Tender chicken, delicate pasta, and crisp mini croutons come together in a flavorful broth that’s both satisfying and easy to make at home.

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 substitute boneless thighs)
1/4 tsp cooking salt or 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 okay)
2 cups low sodium chicken stock or 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; other small spoon-able pasta works)
3/4 cup frozen peas
1/2 tsp finely chopped parsley (optional)
1 cup crustless bread cut into 7mm / 1/4″ cubes (sourdough for crunchier croutons or regular sandwich bread)
2 tsp olive oil
Pinch cooking salt or 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. Spread evenly on a baking tray and bake for 8 to 10 minutes, tossing halfway, until golden and crisp. Remove and let cool. Set aside.
Step 2: Season both sides of the chicken breasts with 1/4 tsp salt and 1/4 tbsp black pepper.
Step 3: Place the bacon strips in a single layer in a cold large pot. Turn heat to medium-high and cook until golden on both sides (about 2-3 minutes first side, 1 1/2 minutes second). Remove bacon to paper towels to drain and crisp as it cools. Finely chop and set aside for garnish. Leave bacon fat in the pot.
Step 4: In the same pot with bacon fat, cook the chicken for 1 1/2 minutes per side until lightly golden. Transfer to a plate and let cool slightly. Chop into small 8mm (1/3″) cubes.
Step 5: Lower 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 the flour and cook for 1 minute. Gradually pour in the milk while stirring to dissolve flour. Then add chicken stock, water, and 1 tsp salt. Stir to combine.
Step 7: Increase heat to high to bring soup to a simmer. Once simmering, reduce heat to gently simmer for 5 minutes, stirring occasionally. The soup will seem thin but will thicken as the pasta cooks.
Step 8: Turn heat back to high and add pasta and corn kernels. Cook for 5 minutes or until pasta is soft. Add peas and chopped chicken with any juices for the last 2 minutes of cooking.
Step 9: Ladle soup into bowls. Sprinkle with crispy bacon, mini croutons, and chopped parsley if using. Serve immediately and enjoy!

Tips & Variations

Using sourdough bread for croutons adds extra crunch and flavor, but any bread will work well.
Substitute boneless chicken thighs for breast for a juicier texture.
Fresh herbs like thyme really brighten the soup, but dried herbs work fine too.
For a dairy-free version, use your favorite plant-based milk and ensure the butter is replaced with a non-dairy alternative.
Feel free to swap angel hair pasta with small pasta shapes like orzo or ditalini.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat so the pasta doesn’t overcook. Croutons are best kept separately and added just before serving to keep their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this soup?

Yes, you can use pre-cooked chicken. Add it during the last few minutes of cooking to warm it through without drying it out.

How do I make this soup thicker?

If you prefer a thicker soup, increase the flour to 5 tablespoons or reduce the liquid slightly. Letting the soup simmer gently also helps thicken it as the starch from the pasta releases.

Creamy Chicken Noodle Soup with Mini Croutons Recipe

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4.8 from 111 reviews

A comforting and creamy chicken noodle soup featuring tender chicken breast, fresh vegetables, and angel hair pasta, enhanced with crispy bacon and crunchy homemade mini croutons for added texture and flavor. This soup is perfect for a cozy meal that’s hearty yet wholesome.

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

Ingredients

Scale

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 type preferred for crunchier texture, sandwich bread also works)
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)
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
1 1/3 cups (100g) broken angel hair pasta (or broken spaghetti/small spoon-able pasta)
3/4 cup frozen peas
1/2 tsp finely chopped parsley (optional, for garnish)

Instructions

Croutons & Crispy Bacon: 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 cool on the tray and set aside. Meanwhile, place the bacon strips in a cold large pot in a single layer. 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 and set aside for garnish.
Season Chicken: Sprinkle both sides of the chicken breasts with 1/4 tsp salt and 1/4 tbsp black pepper evenly.
Cook Chicken: In the same pot with bacon fat heated, cook chicken steaks for 1 1/2 minutes per side until lightly golden. Remove chicken to a plate and once cooled, chop into roughly 8 mm (1/3 inch) cubes.
Prepare Soup Base: Lower heat to medium-high. Melt unsalted butter in the pot. Add diced onion, minced garlic, chopped celery, carrot, and thyme sprigs. Sauté for about 5 minutes until the carrots soften, stirring regularly and ensuring onions do not brown.
Add Flour and Liquids: Stir in flour and cook for 1 minute to remove raw taste. While stirring continuously, slowly pour in the milk to create a smooth sauce. Then add chicken stock, water, and 1 tsp salt. Stir to combine.
Simmer Soup: Increase heat to high and bring the mixture to a gentle simmer. Reduce heat to low and let it simmer gently for 5 minutes, stirring occasionally. The soup will seem thin at this stage but will thicken once pasta is added and cooked.
Cook Pasta and Vegetables: Turn heat back to high and add broken angel hair pasta and corn kernels. Cook for about 5 minutes or until pasta is al dente. In the last 2 minutes of cooking, add frozen peas and the cooked chicken cubes along with any accumulated juices to warm through.
Serve: Ladle soup into bowls, then sprinkle with chopped crispy bacon, homemade croutons, and a pinch of chopped parsley if desired. Serve immediately and enjoy your creamy chicken noodle soup with mini croutons!

Notes

Using streaky bacon fat adds depth of flavor to the soup base.
Full-fat milk creates a richer broth, but low-fat or non-dairy milk alternatives work fine for lighter versions.
Angel hair pasta or broken spaghetti work best for easy spooning and quicker cooking.
Croutons can be made ahead and stored in an airtight container for up to 2 days.
Adjust salt to taste, especially if using salted broth or bacon.

Keywords: chicken noodle soup, creamy soup, homemade croutons, bacon, easy soup recipe, angel hair pasta soup, comforting soup