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Creamy Chicken Noodle Soup with Mini Croutons Recipe

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★★★★★

4.9 from 58 reviews

This creamy chicken noodle soup with mini croutons is a comforting, hearty dish perfect for a cozy meal. Packed with tender chicken, crunchy bacon, sweet corn, and fresh vegetables in a velvety broth, it is enhanced with crunchy homemade croutons for delightful texture. The soup is cooked on the stovetop, combining simple ingredients into a satisfying, rich, and flavorful classic.

Ingredients

Scale

Protein & Meat

  • 400g/10oz chicken breast (2 small, cut in half horizontally to form 2 thin steaks, or substitute with boneless thighs)
  • 4 strips streaky bacon (enough to cover base of pot)

Vegetables & 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)

Dairy & Liquids

  • 30g/2 tbsp unsalted butter
  • 3 cups milk (full fat best but low fat or non-dairy alternatives okay)
  • 2 cups low sodium chicken stock/broth
  • 2 cups water

Pantry

  • 4 tbsp flour
  • 1 1/3 cups (100g) broken angel hair pasta (or angel hair / spaghetti broken into 6 pieces or other small spoon-able pasta)
  • 1 cup crustless bread cut into 7mm / 1/4″ cubes (sourdough or regular sandwich bread works)
  • 2 tsp olive oil
  • 1 1/4 tsp cooking salt / kosher salt (divided use: 1/4 tsp for chicken, 1 tsp for soup, pinch for croutons)
  • 1/4 tbsp black pepper

Instructions

  1. 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 bacon in a single layer in an unheated large pot, then turn heat to medium-high. Cook bacon until golden on both sides (about 2-3 minutes on the first side and 1.5 minutes on the second side). Remove bacon, drain on paper towels, and finely chop once cooled. Reserve bacon fat in the pot and set chopped bacon aside for garnish.
  2. Season chicken: Sprinkle both sides of the chicken breasts with 1/4 tsp salt and 1/4 tbsp black pepper to season evenly.
  3. Cook chicken: Using the same pot with the reserved bacon fat, cook chicken over medium-high heat for 1 1/2 minutes per side until light golden. Remove the chicken onto a plate and allow to cool slightly. Then chop the chicken into small 8 mm / 1/3″ cubes.
  4. Prepare the broth base: Lower heat to medium-high and melt the butter in the pot. Add diced onion, minced garlic, chopped celery, carrot, and thyme sprigs (if using). Cook for 5 minutes, stirring regularly, until the carrot softens but the onion does not brown.
  5. Thicken the soup: Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook the flour. Slowly pour in the milk while stirring to dissolve the flour completely.
  6. Add liquids and seasoning: Pour in the chicken stock, water, and 1 tsp salt, stirring to combine.
  7. Simmer the soup: Increase heat to high and bring the soup to a simmer. Then reduce the heat and let it simmer gently for 5 minutes, stirring occasionally. Though the soup may seem thin at this stage, it will thicken as the pasta cooks.
  8. Cook the pasta and vegetables: Turn heat back to high and add the broken angel hair pasta and corn kernels. Cook for 5 minutes, stirring occasionally. During the last 2 minutes, add the frozen peas and the chopped chicken with any juice that has pooled on the plate.
  9. Serve: Ladle the soup into bowls, then sprinkle with the chopped crispy bacon, homemade mini croutons, and a pinch of finely chopped parsley if desired. Enjoy your creamy, comforting chicken noodle soup!

Notes

  • You can substitute boneless chicken thighs for breasts if preferred; cooking time remains similar.
  • If using sourdough bread for croutons, baking time may be slightly longer to achieve full crispiness.
  • Use full-fat milk for a richer soup, but low-fat or non-dairy milk alternatives like almond or oat milk will also work.
  • The soup thickens as the pasta cooks; trust the process if it seems thin initially.
  • Chopping the chicken into uniform small cubes ensures even distribution and bite-sized pieces in the soup.
  • Leftover croutons can be stored in an airtight container for up to 2 days but are best fresh.
  • Bacon fat adds great flavor; do not discard it before cooking the chicken and vegetables.

Keywords: creamy chicken noodle soup, homemade chicken soup, chicken noodle recipe, mini croutons, comfort food, stovetop soup, easy chicken soup

Find it online: https://kitchenbyclara.com/creamy-chicken-noodle-soup-with-mini-croutons-recipe/