There is something incredibly comforting about a warm bowl of soup on a chilly day, and the Creamy Chicken Noodle Soup with Mini Croutons Recipe is a heartwarming dish that hits every note. With tender chicken breast, velvety broth, delicate noodles, and crispy mini croutons, this soup feels like a warm hug from the inside out. The creaminess balances perfectly with savory streaky bacon and fresh veggies, making it a satisfying meal whether you’re feeling under the weather or just craving something nourishing and delicious. This recipe not only offers rich textures and flavors but also invites you to experience the joy of simple, homemade soup with just the right touch of gourmet flair.
Ingredients You’ll Need
Gathering straightforward, fresh ingredients is key to achieving the perfect balance of flavors and textures in this soup. Each element plays its unique role, from the richness of butter and bacon to the freshness of thyme and veggies, making the soup truly cozy and wholesome.
- 400g/10oz chicken breast: Thinly sliced for quick cooking and tender bites.
- 1/4 tsp cooking salt / kosher salt: Enhances the natural flavors of the ingredients.
- 1/4 tbsp black pepper: Adds a subtle kick of warmth.
- 4 strips streaky bacon: Provides smoky depth and renders flavorful fat for the base.
- 30g/ 2 tbsp unsalted butter: Creates a silky texture in the soup.
- 1/2 onion, finely diced: Lends sweetness and body to the broth.
- 2 garlic cloves, finely minced: Infuses a fragrant aroma essential for a rich soup.
- 2 sprigs thyme or 1/2 tsp dried thyme (optional): Adds herbal brightness for balance.
- 2 celery stalks, chopped: Brings crunch and freshness in each spoonful.
- 1 carrot, chopped: Contributes natural sweetness and vibrant color.
- 3/4 cup corn kernels: Offers a pop of sweetness and texture contrast.
- 4 tbsp flour: Used to thicken the soup gently, creating creamy consistency.
- 3 cups milk (full fat best): The creamy base that envelops all the flavors lovingly.
- 2 cups low sodium chicken stock/broth: Deepens savory notes without overpowering.
- 2 cups water: Balances and lightens the broth just right.
- 1 tsp cooking salt: For seasoning the broth perfectly.
- 1 1/3 cups (100g) broken angel hair pasta: Small, tender noodles that carry the soup beautifully.
- 3/4 cup frozen peas: Pops of color and sweetness to brighten every bite.
- 1/2 tsp finely chopped parsley (optional): Fresh green notes for garnish.
- 1 cup crustless bread cubes: Ideal for crunchy mini croutons; sourdough yields extra flavor and crunch.
- 2 tsp olive oil: For toasting the croutons to golden perfection.
- Pinch cooking salt / kosher salt: To season the croutons lightly.)
How to Make Creamy Chicken Noodle Soup with Mini Croutons Recipe
Step 1: Prepare and Cook the Chicken and Bacon
Start by seasoning the thin chicken breast slices with salt and black pepper. In a large pot, fry the strips of streaky bacon over medium heat until crispy and the fat has rendered generously. Remove the bacon and set it aside on paper towels to drain, then add the chicken breasts to the same pot, cooking them gently in the bacon fat until browned on both sides and cooked through. This layering of flavors forms the heart of your soup.
Step 2: Sauté the Aromatics and Vegetables
Add the unsalted butter to the pot along with the finely diced onion and minced garlic, sautéing until soft and fragrant. Toss in the chopped celery and carrot, stirring through to release their sweetness. If you’re using thyme, add it now to infuse an herbal touch. This trio of aromatics and veggies is where the soup begins to build its depth.
Step 3: Create the Creamy Base
Sprinkle the flour evenly over the vegetables and stir vigorously to cook out the raw taste. Slowly whisk in the milk, chicken stock, and water to avoid lumps, creating a smooth and creamy broth. Season with salt to taste. Let the soup simmer gently until it thickens slightly, the creaminess coming to life in the pot.
Step 4: Add Noodles, Peas, Corn, and Chicken
Break the angel hair pasta into bite-sized pieces and add them to the simmering broth, allowing them to cook until al dente. Add the frozen peas and corn kernels to toast up their bright colors and sweet flavors. Chop the cooked chicken into cubes and return it to the pot, stirring everything together to meld those comforting flavors beautifully.
Step 5: Make the Mini Croutons
Toss the crustless bread cubes with olive oil and a pinch of salt, then spread them on a baking sheet. Toast in a preheated oven at 180°C (350°F) for about 10 minutes until golden and crispy. These mini croutons are the perfect finishing touch, bringing crunch and texture that contrast delightfully with the creamy soup.
How to Serve Creamy Chicken Noodle Soup with Mini Croutons Recipe
Garnishes
Sprinkle finely chopped fresh parsley over your soup for a vibrant green pop and a hint of fresh flavor. Crumble some of the crispy bacon back into the bowl for a smoky, salty bite. And of course, crown each bowl with a generous handful of the homemade mini croutons to add irresistible crunch.
Side Dishes
This soup pairs beautifully with a simple side salad dressed lightly with lemon vinaigrette or a crusty baguette for dipping. For a heartier meal, serve alongside roasted vegetables or a grilled cheese sandwich to complement the creamy texture.
Creative Ways to Present
Serve the soup in rustic bread bowls to delight guests visually and add extra flavor with the absorbing bread. Layer mini croutons on top just before serving to maintain their crunch, or arrange them neatly on the side for dipping. For a special touch, drizzle a little extra virgin olive oil or crispy herb oil on top for an elegant finish.
Make Ahead and Storage
Storing Leftovers
Let any leftover creamy chicken noodle soup cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to three days. Keep the mini croutons stored separately in a sealed container to maintain their crispness until ready to serve again.
Freezing
This soup freezes well if you want to keep it for a longer time. Pour the cooled soup into freezer-safe containers, leaving some room for expansion. Freeze for up to three months. However, note that the noodles may absorb some liquid and soften during freezing, so you may want to cook fresh pasta when reheating for best texture.
Reheating
Reheat the soup gently on the stove over medium-low heat, stirring frequently to prevent scorching. If the soup thickens too much, feel free to add a splash of milk or stock to loosen it back up. Reheat the mini croutons separately in the oven or toaster oven to bring back their crunch. Avoid microwaving croutons as they tend to go soggy quickly.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and provide even more juiciness and flavor to your creamy chicken noodle soup with mini croutons recipe. Just be sure to adjust cooking time accordingly as thighs may take slightly longer to cook through.
Is it necessary to use full-fat milk?
Full-fat milk gives the soup a richer, creamier texture, but you can use low-fat or even non-dairy milk alternatives like oat or almond milk for a lighter or dairy-free version. Just keep in mind the flavor and texture might be a bit different but still delicious.
Can I make the mini croutons ahead of time?
Yes! Mini croutons can be prepared days in advance and stored in an airtight container. Just reheat them briefly before serving to regain their delightful crunch that perfectly complements the creamy chicken noodle soup with mini croutons recipe.
What type of pasta works best in this soup?
Angel hair pasta broken into small pieces is ideal because it cooks quickly and blends seamlessly into the soup. However, small spoon-able pastas such as orzo or small shells also work beautifully if angel hair isn’t available.
Can I add other vegetables to the soup?
Definitely! Feel free to include extras like mushrooms, green beans, or zucchini depending on what you have on hand. Just add them during the sauté step or simmer longer if needed to ensure they’re tender.
Final Thoughts
If you’re looking for a soul-satisfying soup that feels like a warm embrace, don’t hesitate to try this Creamy Chicken Noodle Soup with Mini Croutons Recipe. It’s a delightful blend of creamy texture, tender chicken, fresh vegetables, and crunchy croutons that will quickly become a favorite in your household. Perfect for cozy nights in and easy to customize, this recipe invites you to enjoy the simple pleasure of homemade comfort food at its finest.
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Creamy Chicken Noodle Soup with Mini Croutons 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 chilly days. Tender chicken breast is cooked with crispy bacon, fresh vegetables, and delicate angel hair pasta in a rich, flavorful broth made creamy with butter, flour, and milk. The soup is finished with sweet peas and sprinkled with fresh parsley for brightness. Homemade mini croutons add a delightful crunch to each spoonful, making this soup both satisfying and delicious.
Ingredients
Protein and Seasonings
- 400g / 10oz chicken breast (2 small, cut in half horizontally to form 2 thin steaks; can substitute boneless thighs)
- 1/4 tsp cooking salt / kosher salt
- 1/4 tbsp black pepper
Base and Vegetables
- 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)
Thickening and Liquids
- 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
Pasta and Vegetables
- 1 1/3 cups (100g) broken angel hair pasta (or angel hair pasta/spaghetti broken into 6 pieces, or other small, spoon-able pasta)
- 3/4 cup frozen peas
- 1/2 tsp finely chopped parsley (optional)
Mini Croutons
- 1 cup bread (crustless, cut into 7mm / 1/4″ cubes; sourdough for crunchier, regular sandwich bread also fine)
- 2 tsp olive oil
- Pinch cooking salt / kosher salt
Instructions
- Prepare the chicken and seasoning: Season the chicken breast halves with 1/4 tsp cooking salt and 1/4 tbsp black pepper on both sides. This initial seasoning helps infuse flavor into the meat as it cooks.
- Cook the bacon and set aside: In a large heavy-based pot, cook the streaky bacon strips over medium heat until crispy. Once crisped, remove bacon from the pot and set aside on paper towels, leaving the rendered fat in the pot as a flavorful base for the soup.
- Sauté the aromatics and vegetables: Add the unsalted butter to the bacon fat in the pot and melt over medium heat. Add finely diced onion, minced garlic, chopped celery, and carrot along with the optional thyme sprigs. Cook gently until the vegetables soften and the onions become translucent, about 5-7 minutes, stirring frequently to avoid browning.
- Add flour to make a roux: Sprinkle the 4 tablespoons of flour over the softened vegetables. Stir continuously for 2-3 minutes until the flour cooks and forms a smooth roux, which will thicken the soup later. This step is crucial for a creamy texture.
- Incorporate liquids and bring to simmer: Gradually whisk in the milk, low sodium chicken stock, and water into the roux mixture to avoid lumps. Add 1 tsp cooking salt. Continue whisking until fully combined and smooth. Increase heat slightly and bring the mixture to a gentle simmer, allowing it to thicken, about 5 minutes.
- Cook the chicken: Nestle the seasoned chicken breasts into the simmering soup. Cover and cook for about 10-12 minutes or until the chicken is fully cooked through and tender. Remove chicken from the pot and let it rest briefly before shredding or slicing thinly.
- Add pasta and corn: While chicken rests, add the broken angel hair pasta and corn kernels to the pot. Stir and simmer gently until the pasta is tender, about 5-7 minutes. Stir regularly to prevent sticking.
- Finish with peas and chicken: Add the frozen peas and shredded or sliced chicken back into the soup. Stir well and cook for an additional 2-3 minutes until peas are heated through and chicken is warmed. Adjust seasoning with salt if needed. Sprinkle with finely chopped parsley for freshness.
- Make the mini croutons: While soup simmers, preheat a small skillet over medium heat. Toss the bread cubes with olive oil and a pinch of salt. Toast bread cubes in the skillet, stirring frequently, until golden brown and crisp on all sides. Remove from heat and let cool slightly.
- Serve: Ladle the creamy chicken noodle soup into bowls, then generously top with the homemade mini croutons for a satisfying crunch. Enjoy immediately for best texture and flavor.
Notes
- For a dairy-free option, substitute milk with unsweetened almond or oat milk.
- Use boneless, skinless chicken thighs instead of breasts for juicier meat.
- If you prefer a spicier soup, add a pinch of red pepper flakes when sautéing the vegetables.
- The soup thickens as it cools; thin with extra stock or water if reheating.
- Mini croutons can be made ahead and stored in an airtight container for up to 2 days.
- You can substitute angel hair pasta with small shapes like ditalini or small shells.
