If you’re craving a heartwarming bowl that feels like a big, cozy hug on a chilly day, this Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe is exactly what you need. It’s the perfect blend of tender chicken, silky broth, and delicate noodles, all elevated by those irresistible mini croutons and a sprinkle of crispy bacon that adds just the right amount of crunch and smoky goodness. Each spoonful wraps you in comfort, combining creamy richness with fresh veggies and playful textures, making it a fast favorite for any season.
Ingredients You’ll Need
This recipe uses simple, straightforward ingredients, each chosen for how they build layers of flavor, texture, and color. From the richness of the butter and milk to the fresh crunch of celery and carrots, these essentials work together seamlessly to create that unforgettable bowl of soup.
- 400g chicken breast: Thin-cut to cook quickly and stay tender within the soup’s creamy base.
- 1/4 tsp cooking salt / kosher salt: Enhances all the flavors perfectly without overpowering.
- 1/4 tbsp black pepper: Adds just a hint of warmth and spice for balanced seasoning.
- 4 strips streaky bacon: Brings smoky crispiness that beautifully contrasts the creamy soup.
- 30g unsalted butter: Creates a silky sauté base and depth of richness throughout.
- 1/2 onion: Finely diced to melt gently into the broth, providing sweetness.
- 2 garlic cloves: Minced finely for subtle fragrant warmth that ties flavors together.
- 2 sprigs thyme or 1/2 tsp dried thyme: Optional but adds a lovely herbaceous note.
- 2 celery stalks: Chopped into small pieces for crisp freshness and mild bitterness.
- 1 carrot: Adds sweetness and vibrant color with a tender bite.
- 3/4 cup corn kernels: Frozen, thawed, or canned—sweet bursts that play well with the creamy broth.
- 4 tbsp flour: Thickens the soup, giving it that luscious creamy texture.
- 3 cups milk: Full fat works best for creaminess, but low fat or non-dairy alternatives are fine.
- 2 cups low sodium chicken stock/broth: Provides the savory foundation without being too salty.
- 2 cups water: Balances the soup’s consistency perfectly.
- 1 tsp cooking salt: To season the broth and bring the flavors alive.
- 1 1/3 cups broken angel hair pasta: Or spaghetti or small spoon-able pasta—provides tender noodles to nestle in the soup.
- 3/4 cup frozen peas: Added near the end for a pop of texture and fresh green color.
- 1/2 tsp finely chopped parsley: Optional garnish for a touch of brightness.
- 1 cup crustless bread cubes: Cut into mini 7mm/1/4″ pieces for homemade mini croutons that add crunch.
- 2 tsp olive oil: To toast the croutons to golden perfection.
- Pinch cooking salt: To season the croutons just right.
How to Make Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe
Step 1: Prepare the Mini Croutons and Crispy Bacon
Start by preheating your oven to 180°C/345°F (160°C fan-forced). Toss those crustless bread cubes with olive oil and a pinch of salt, then spread them out evenly on a baking tray. After 8 to 10 minutes of baking—tossing them halfway through—you’ll have crisp golden mini croutons ready to add a delightful crunch later. While that’s baking, place the bacon strips in a cold large pot in a single layer. Turn the heat to medium-high and cook until golden on both sides, about 2 to 3 minutes on the first side and 1 1/2 minutes on the second. Remove and drain on paper towels. As they cool, they’ll crisp up beautifully. Finely chop the bacon and set aside for garnishing your soup.
Step 2: Season and Cook the Chicken
Next, sprinkle both sides of the chicken breasts with salt and black pepper. Using the same pot still warm from the bacon fat, cook the chicken for about 1 1/2 minutes on each side until it’s lightly golden. Then transfer to a plate and let it cool just enough to handle. Chop into small, bite-sized 8 mm (about 1/3 inch) cubes so it’s ready to go back into the soup later.
Step 3: Build the Flavorful Soup Base
Lower the heat to medium-high in your pot and add the butter, letting it melt to a glossy puddle. Toss in the diced onion, minced garlic, chopped celery and carrot, and if you’re using, the thyme sprigs. Sauté gently for about 5 minutes until the carrot softens and everything smells fragrant—just be sure not to let the onion brown. Sprinkle the flour evenly over the veggies and stir for 1 minute to cook the raw flavor out. Then, while stirring continuously, slowly pour in the milk to form a smooth mixture. Add the chicken stock, water, and 1 teaspoon of salt, stirring everything to combine.
Step 4: Simmer and Thicken the Soup
Turn the heat up to high to bring the soup to a slow simmer, then reduce the heat to low and let it gently bubble for 5 minutes. You might notice the soup looks a bit thin at this point, but don’t worry: the pasta’s about to work its magic by thickening everything as it cooks.
Step 5: Add Pasta, Corn, Peas, and Chicken
Turn the heat back to high and stir in the broken angel hair pasta along with the corn kernels. Let everything cook for 5 minutes until the pasta is tender. In the last 2 minutes, add the frozen peas and chopped chicken chunks, plus any juices that have collected on the plate—you want all that flavor in your soup. Give it a gentle stir and let it finish cooking until everything is hot and perfectly tender.
Step 6: Serve with a Crunch
Divide the soup into bowls and generously sprinkle with the crispy chopped bacon and those homemade mini croutons. A little pinch of fresh parsley adds a lovely touch of color and brightness. There you have it—comfort in a bowl that everyone will be eager to dive into!
How to Serve Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe
Garnishes
Garnishing is where the soup really shines. The crispy bacon pieces bring a perfect salty crunch, while the mini croutons offer a toasty texture that contrasts beautifully with the silky soup. Parsley adds a fresh pop of green and a mild herbal note that brightens every spoonful, making your presentation both inviting and tasty.
Side Dishes
For a balanced meal, pair this soup with a simple green salad tossed in a light vinaigrette. Crusty bread or a warm baguette complements the creamy soup wonderfully if you want a bit more hearty satisfaction. A side of roasted vegetables like Brussels sprouts or asparagus also works well, offering extra color on the plate and nutritional balance.
Creative Ways to Present
Try serving this Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe in bread bowls for a fun twist that doubles as an edible container. Another idea is layering the soup and toppings in clear glass mugs or jars for an Instagram-worthy presentation. If you’re hosting a casual gathering, set up a soup bar where guests can ladle soup and add their own croutons, bacon, and herbs to customize their bowls.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps beautifully in an airtight container in the fridge for 3 to 4 days. Make sure to store the croutons and bacon separately so they stay crisp and fresh. Just add them on when reheating your soup for the best texture.
Freezing
This soup freezes well without the croutons and bacon, which do not freeze nicely. Freeze the soup in portions in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating, then add your toppings fresh for that perfect crunch.
Reheating
Reheat soup gently on the stove over medium heat, stirring occasionally until warmed through. If it’s too thick after refrigeration, stir in a splash of milk or water to loosen it up. Finish by sprinkling with fresh croutons and bacon so each bowl is as satisfying as the first.
FAQs
Can I use boneless chicken thighs instead of breast?
Absolutely! Boneless thighs add a richer flavor and stay juicy. Just be sure to cut them thinly to match the cooking time of the recipe. It’s a great way to customize the soup to your taste.
What kind of bread works best for mini croutons?
Sourdough bread is a fantastic choice because it crisps up well and has a lovely tang. However, regular sandwich bread works just fine if you want croutons that are softer and more neutral in flavor. Both give you that crunch you’re after.
Can I make this soup dairy-free?
Yes! Use your favorite non-dairy milk like almond or oat milk instead of regular milk and check that your chicken stock is dairy-free. The soup will still be creamy and delicious without any of the dairy.
Is it okay to use dried thyme instead of fresh?
Dried thyme works perfectly in this recipe and can be added a little earlier as it takes longer to release its flavor. Use about half the amount of dried thyme as fresh to keep the balance right.
How long does it take to make this recipe from start to finish?
The entire Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe can be made in about 40 minutes, making it a fantastic option for a comforting homemade meal even on busy days.
Final Thoughts
Cooking this Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe is one of those kitchen wins that feels special but is totally doable. Every bowl is a delightful mix of creamy, crunchy, and savory all at once, making it a reliable comfort food that your family and friends will love again and again. Give it a try—you might just find your new go-to soup that brings everyone to the table with smiles!
Print
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, featuring tender chicken breast, crispy bacon, and delicate angel hair pasta in a rich, flavorful broth. Perfect for a cozy meal, the homemade croutons add an irresistible crunch to every spoonful.
Ingredients
Chicken and Bacon
- 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)
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 recommended, low fat or non-dairy acceptable)
- 2 cups low sodium chicken stock/broth
- 2 cups water
- 1 tsp cooking salt
Pasta and Garnish
- 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)
- 1 cup bread (crustless, cut into 7mm / 1/4″ cubes – sourdough or sandwich bread)
- 2 tsp olive oil
- Pinch cooking salt / kosher salt
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. Cool on the tray and set aside. Place bacon in a cold large pot in a single layer. Turn heat to medium-high and cook bacon until golden on both sides, approximately 2-3 minutes on the first side and 1 1/2 minutes on the second. Remove bacon and drain on paper towels; it will crisp as it cools. Finely chop bacon 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.
- Cook chicken: Using the same pot with the bacon fat still hot, cook the chicken over medium-high heat for 1 1/2 minutes per side until light golden. Remove chicken and let cool slightly, then chop into small 8mm (1/3 inch) cubes.
- Prepare the soup base: Reduce heat to medium-high. Melt butter in the same pot. Add diced onion, minced garlic, chopped celery, carrot, and thyme sprigs. Cook for 5 minutes, stirring regularly, until the carrot softens but the onion does not brown. Stir in the flour and cook for 1 minute to form a roux.
- Add liquids and simmer: Gradually pour in the milk while stirring continuously to dissolve the flour. Add chicken stock, water, and 1 tsp salt. Stir well. Increase heat to high and bring the mixture to a simmer, then reduce to low and simmer gently for 5 minutes, stirring occasionally. The soup will seem thin but will thicken as pasta cooks.
- Add pasta and vegetables: Raise heat to high, add broken angel hair pasta and corn kernels. Cook for 5 minutes or until pasta is tender. Add frozen peas and chopped chicken along with any juices for the last 2 minutes of cooking to heat through.
- Serve: Ladle soup into bowls and sprinkle with chopped crispy bacon, mini croutons, and a pinch of parsley if using. Serve immediately and enjoy the creamy, comforting flavors.
Notes
- For a crunchier crouton, use sourdough bread, though regular sandwich bread works well too.
- Keep the bacon fat in the pot for cooking chicken and vegetables to add extra flavor.
- You can substitute boneless chicken thighs for breasts if preferred.
- If the soup seems too thick after cooking, add a splash of water or stock to loosen.
- Non-dairy milk alternatives like almond or oat milk can be used but may slightly affect flavor and creaminess.
