Creamy Chicken Noodle Soup with Mini Croutons Recipe

Introduction

This creamy chicken noodle soup with mini croutons is a comforting and hearty meal perfect for any day. Packed with tender chicken, fresh vegetables, and a rich broth, it’s elevated by crispy bacon bits and crunchy homemade croutons. Simple to prepare and deeply satisfying, it’s sure to become a family favorite.

Ingredients

• 400g/10oz chicken breast (2 small, cut in half horizontally to form 2 thin steaks; substitute 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 okay)
• 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 or other small spoon-able 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 regular sandwich bread)
• 2 tsp olive oil
• Pinch cooking salt / kosher salt

Instructions

1. 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 on a baking tray and bake for 8 to 10 minutes, tossing halfway, until golden and crispy. Let cool and set aside.
2. Step 2: Season both sides of the chicken breasts with 1/4 tsp salt and black pepper.
3. Step 3: 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 (about 2-3 minutes first side, 1 1/2 minutes second side). Remove bacon and drain on paper towels; it will crisp as it cools. Finely chop and set aside for garnish. Leave bacon fat in pot.
4. Step 4: In the same pot with hot bacon fat, cook the chicken for 1 1/2 minutes on each side until lightly golden. Remove from pot and once cool enough to handle, chop into small 8 mm (1/3″) cubes.
5. Step 5: Reduce heat to medium-high. Melt butter in the same pot. Add onion, garlic, celery, carrot, and thyme sprigs. Cook for 5 minutes until the carrot softens, stirring regularly but not allowing the onion to brown.
6. Step 6: Stir in flour and cook for 1 minute. Gradually pour in milk while stirring to dissolve the flour.
7. Step 7: Add chicken stock, water, and 1 tsp salt. Stir to combine.
8. Step 8: Bring the soup to a simmer over high heat, then reduce to low and simmer gently for 5 minutes, stirring occasionally. The soup will seem thin but will thicken as the pasta cooks.
9. Step 9: Increase heat to high. Add pasta and corn kernels to the pot and cook for 5 minutes or until pasta is soft. Add frozen peas and chopped chicken with any juices for the last 2 minutes of cooking.
10. Step 10: Ladle soup into bowls. Sprinkle with chopped crispy bacon, mini croutons, and parsley if using. Serve immediately and enjoy!

Tips & Variations

• For a richer flavor, use full-fat milk or substitute half the milk with cream.
• If you prefer gluten-free, use gluten-free flour and pasta alternatives.
• Mini croutons can be seasoned with garlic powder or herbs before baking for extra flavor.
• Swap chicken breast for boneless thighs for juicier meat.
• Add a squeeze of fresh lemon juice before serving to brighten the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The pasta will continue to soak up liquid, so you may need to add a splash of water or stock when reheating. Reheat gently on the stove to prevent curdling. Keep croutons separate until serving to maintain their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, you can substitute the milk with any plant-based milk like almond, soy, or oat milk. Use non-dairy butter or oil instead of unsalted butter for cooking.

Can I use other types of pasta?

Absolutely! Small pasta shapes like elbow macaroni, ditalini, or small shells work well. Just adjust cooking times accordingly to your pasta choice.