If you have been searching for a cozy, comforting bowl to warm up chilly days, this Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe is absolutely the answer. It combines tender chicken chunks, delicate angel hair pasta, luscious creamy broth, and the perfect crunch of homemade mini croutons paired with irresistible crispy bacon for texture and flavor that hits all the right spots. This soup feels like a big, loving hug in a bowl and is surprisingly easy to whip up on any weeknight when you crave something hearty yet elegant.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role in building layers of flavor, texture, and color that make this soup so special. From the smoky bacon fat that sautés the vegetables to the fresh vegetables that bring brightness, every element counts.
- 400g/10oz chicken breast: Thinly sliced for quick cooking and tender bites throughout the soup.
- 1/4 tsp cooking salt / kosher salt: Enhances all the flavors perfectly without overpowering.
- 1/4 tbsp black pepper: Adds subtle warmth and spice to balance the creaminess.
- 4 strips streaky bacon: Crispy and smoky, provides irresistible flavor and a lovely garnish.
- 30g/2 tbsp unsalted butter: Melts into the base for richness and depth during sautéing.
- 1/2 onion, finely diced: Sweetens the soup gently as it cooks down.
- 2 garlic cloves, finely minced: Lifts the flavor with aromatic warmth.
- 2 sprigs thyme or 1/2 tsp dried thyme (optional): Adds a subtle, herbaceous note that pairs beautifully with chicken.
- 2 celery stalks, chopped: Brings crunch and fresh earthiness in small, tender pieces.
- 1 carrot, chopped: Sweetness and vibrant color brighten the bowl.
- 3/4 cup corn kernels: Adds a pop of natural sweetness and slight texture variation.
- 4 tbsp flour: Key to thickening the creamy broth perfectly.
- 3 cups milk (full fat preferred): Creates that luscious creaminess that feels indulgent but comforting.
- 2 cups low sodium chicken stock/broth: Builds a savory foundation full of depth.
- 2 cups water: Balances the broth to the right consistency without overwhelming flavors.
- 1 tsp cooking salt: For seasoning the soup layer by layer.
- 1 1/3 cups (100g) broken angel hair pasta: Small, delicate pasta cooks quickly and is perfect for spoonfuls of soup.
- 3/4 cup frozen peas: Provides sweet bursts of color and freshness.
- 1/2 tsp finely chopped parsley (optional): Adds a fresh, bright finishing touch.
- 1 cup bread, crustless, cut into 7mm cubes: The base for mini croutons that bring a satisfying crunch.
- 2 tsp olive oil: For tossing the bread cubes to achieve golden crispiness.
- Pinch cooking salt / kosher salt: To season the croutons perfectly.
How to Make Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe
Step 1: Preparing Croutons and Crispy Bacon
Start by preheating your oven to 180°C (160°C fan-forced). Toss the crustless bread cubes with olive oil and a pinch of salt to help them crisp up beautifully while baking. Spread them on a tray and bake for 8 to 10 minutes, turning halfway until golden and crunchy. Meanwhile, lay the bacon strips in a cold large pot without overlapping, then turn the heat to medium-high. Let the bacon slowly crisp on one side for about 2 to 3 minutes, flip and cook for another 1.5 minutes, then remove and drain on paper towels. The rendered bacon fat left in the pot will be your secret weapon for cooking the chicken and vegetables.
Step 2: Seasoning and Cooking the Chicken
Sprinkle both sides of the chicken breasts lightly with salt and black pepper. Using the same pot with the warm bacon fat, cook the chicken for about 1.5 minutes on each side until lightly golden but not overcooked. Set the chicken aside to cool a bit, then chop into small, bite-sized cubes. This step ensures each spoonful has tender, juicy chicken that melts in your mouth.
Step 3: Building the Soup Base
Lower the heat to medium-high and melt the butter in the pot with the bacon fat. Add the finely diced onion, minced garlic, chopped celery, carrot, and optional thyme sprigs. Cook gently for about 5 minutes, stirring regularly until the carrots soften and the onion becomes translucent but does not brown. Sprinkle the flour over the veggies and stir continuously for one minute — this is the magic step to thicken your soup and give it that creamy texture everyone will love.
Step 4: Adding Liquids and Simmering
Slowly pour in the milk while stirring steadily to dissolve the flour into a smooth mixture. Then add the chicken stock, water, and salt, stirring everything together. Increase the heat to high to bring the soup to a gentle simmer, then reduce the heat to a low simmer and let it cook for 5 minutes, stirring occasionally. At this point, the broth may look thinner than you expect, but trust the process, as it will thicken beautifully as the pasta cooks.
Step 5: Cooking Pasta and Final Additions
Turn the heat back to high and add the broken angel hair pasta along with the sweet corn kernels. Let these cook together for about 5 minutes until the pasta is tender. In the last 2 minutes of cooking, stir in the frozen peas and chopped chicken pieces, including any juices from the plate — this brings back all that lovely chicken flavor into the soup. Give it a final stir, then turn off the heat.
Step 6: Assembling the Soup
Ladle the creamy chicken noodle soup into bowls. Generously sprinkle with the finely chopped crispy bacon and mini croutons you prepared earlier. Optionally, finish with a pinch of fresh parsley for a pop of color and brightness. Then grab a spoon and dive in — each bite is a harmonious blend of creamy, meaty, and crunchy textures that keep you coming back for more.
How to Serve Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe
Garnishes
While the crispy bacon and mini croutons add an indispensable crunch and savoriness, you can elevate your presentation with a sprinkle of finely chopped fresh parsley. A light dusting of cracked black pepper right before serving also adds a subtle kick and visual appeal. These small touches make your soup feel truly special and restaurant-quality right at your own table.
Side Dishes
Because this soup is rich and filling, simple side dishes work best here. A crisp green salad with a tangy vinaigrette complements the creamy broth beautifully, cutting through the richness and balancing the meal. Alternatively, serve alongside a warm crusty baguette or garlic bread to soak up every last bit of the delicious soup. For a heartier meal, steamed green beans or roasted vegetables add freshness and extra color on the plate.
Creative Ways to Present
Go beyond the bowl! Serve this Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe in rustic bread bowls for a fun, edible presentation that makes the meal feel special and interactive. You could also layer in clear glass mugs to show off the colorful ingredients in a visually stunning way perfect for casual entertaining. Don’t forget to garnish each cup right before serving for that picture-perfect touch.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the fridge for up to 3 days when stored in an airtight container. The pasta may absorb some liquid over time, so when reheating, add a splash of milk or stock to loosen it up and restore the creamy texture. Always reheat gently on the stove to keep the chicken tender and avoid overcooking.
Freezing
For longer storage, freeze the soup without the mini croutons or crispy bacon, as they can lose their crunch and texture. Place the soup in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating on the stove, adding a little milk or broth if necessary to refresh the consistency.
Reheating
Reheat on the stovetop over medium-low heat, stirring occasionally to prevent sticking or burning. Adding a splash of milk or broth as needed helps maintain that perfect creamy consistency. If you want to keep the mini croutons crisp, add them fresh right before serving, and sprinkle on the reserved crispy bacon at the last minute to preserve texture and flavor.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless chicken thighs work beautifully in this recipe and add a bit more juiciness and flavor. Just slice them thinly as you would chicken breasts, and follow the cooking steps the same way.
Can I make this soup dairy-free?
Yes, swapping regular milk for your favorite non-dairy alternative like almond or oat milk works well. Just choose an unsweetened, neutral-flavored option to keep the creamy, comforting nature without altering the taste.
What pasta can I substitute for angel hair?
Other small, quick-cooking pastas like broken spaghetti, orzo, or small shells are great alternatives. Just adjust cooking times slightly to keep the pasta tender but not mushy, and break larger pasta into smaller pieces for easy spooning.
Can I prepare parts of this soup ahead of time?
Definitely! You can make the mini croutons and cook the bacon a day ahead and store them separately. Chop your vegetables and chicken too, so all you have to do is assemble and cook the soup base quickly when ready to eat.
How can I make the soup thicker if I prefer it creamier?
If you like your soup extra creamy and thick, add an extra tablespoon of flour during the sauté step before pouring in the milk. Alternatively, simmer a bit longer uncovered to reduce the liquid slightly. Just keep stirring to avoid burning!
Final Thoughts
There is something so comforting and satisfying about a warm bowl of Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe that feels like a little celebration of simple, delicious ingredients coming together. Whether you’re feeding your family or treating yourself after a long day, this recipe is a wonderful addition to your kitchen repertoire. I can’t wait for you to make it and discover how those crunchy croutons and smoky bacon add so much joy to every spoonful. Happy cooking and even happier eating!
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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 with mini croutons is a comforting and hearty dish perfect for any season. Featuring tender chicken breast cooked in flavorful bacon fat, fresh vegetables, sweet corn, and angel hair pasta, all simmered in a rich milk-based broth. Crispy bacon bits and homemade mini croutons add delightful texture and savory flavor, making this soup both satisfying and delicious.
Ingredients
Chicken
- 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 or regular sandwich bread)
- 2 tsp olive oil
- Pinch cooking salt / kosher salt
Vegetables and Herbs
- 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)
Soup Base and Pasta
- 30g / 2 tbsp unsalted butter
- 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 angel hair pasta / spaghetti broken into 6 pieces, or other small, spoon-able pasta)
Instructions
- Prepare Croutons and Bacon: Preheat your 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 crispy. Remove and cool on the tray. For the bacon, place 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 on the first side and around 1.5 minutes on the second side). Remove bacon, leaving the fat in the pot, drain on paper towels, let crisp while cooling, then finely chop for garnish.
- Season Chicken: Sprinkle both sides of the chicken breasts with salt and black pepper evenly.
- Cook Chicken: Using the same pot with reserved bacon fat over medium-high heat, cook chicken for 1.5 minutes on each side until light golden. Remove chicken to a plate and allow to cool slightly, then chop into small 8 mm (1/3 inch) cubes.
- Make Soup Base: Lower heat to medium-high and melt butter in the same pot. Add diced onion, minced garlic, chopped celery, chopped carrot, and thyme sprigs. Cook for 5 minutes, stirring regularly until vegetables are softened but onion hasn’t browned. Stir in the flour and cook for 1 minute to form a roux. Slowly pour in milk while stirring continuously to dissolve flour without lumps. Then add chicken stock, water, and 1 tsp salt, stirring to combine.
- Simmer Soup: Increase heat to high and bring the soup to a gentle simmer. Then reduce heat to low and let it simmer gently for 5 minutes, stirring occasionally. The soup may appear thin at this stage but will thicken as pasta cooks.
- Cook Pasta and Finish Soup: Turn heat back to high, add broken angel hair pasta and corn kernels. Cook for about 5 minutes until pasta is tender. Add frozen peas and chopped chicken (including any juices) during the last 2 minutes of cooking to heat through.
- Serve: Ladle hot soup into bowls. Garnish with chopped crispy bacon, freshly baked mini croutons, and a sprinkle of chopped parsley if using. Enjoy immediately.
Notes
- For croutons, sourdough bread may take a bit longer to crisp fully compared to regular sandwich bread.
- Leaving bacon fat in the pot after cooking adds deep flavor to the soup base.
- Make sure not to brown the onions when cooking the vegetables to keep soup flavor delicate.
- The soup thickens naturally as the pasta cooks, so don’t worry if it seems thin initially.
- Substitute boneless chicken thighs for breast if preferred; cook times remain similar.
- Non-dairy milk can be used to accommodate dietary preferences, but it affects creaminess slightly.
