There’s something truly comforting about a warm bowl of creamy chicken noodle soup on a chilly day, and this Creamy Chicken Noodle Soup with Mini Croutons Recipe has been my go-to for those moments when I want a hug in a bowl. I first made it on a rainy afternoon when friends popped by unexpectedly, and I was amazed how quickly the cozy aroma filled the kitchen, drawing everyone to the table. The crisp mini croutons and crunchy bacon on top? Absolute game-changers that impressed even the pickiest eaters in my family.
This soup isn’t your ordinary chicken noodle — it’s creamy without any heavy cream, yet rich and full-bodied thanks to a smooth, velvety broth made with butter, milk, and fresh veggies. The tender chicken, delicate angel hair pasta broken into bite-sized bits, and bursts of sweet corn and peas create a beautiful texture and color balance. The mini croutons add that perfect crunch, contrasting delightfully with the silky soup, making every spoonful something to look forward to. Plus, it’s surprisingly easy to pull together, perfect for when you want something hearty but fuss-free.
If you’ve never ventured beyond basic soups, don’t worry — this Creamy Chicken Noodle Soup with Mini Croutons Recipe walks you through each step with tips that’ll help you nail it on your first try. I’ll share shortcuts and little tricks to boost flavor and texture, so you’ll feel confident and maybe even a little proud when you serve it up.
Why This Recipe Shines
- Flavor Harmony: Balances creamy broth with fresh veggies, tender chicken, and savory bacon for a satisfying taste.
- Easy Assembly: Uses common kitchen staples and simple steps—you’ll have it ready in under 45 minutes.
- Texture Play: Silky soup meets crispy mini croutons and bacon—each bite sings with contrast.
- Showstopper Finish: Homemade mini croutons add a personal touch that elevates this humble soup to impressive home comfort food.
Ingredients You’ll Be Working With
I find it easiest to prep all ingredients ahead, measuring carefully for consistent flavor and texture every time. You can find exact quantities and a handy printable recipe card at the bottom of this post.
- Chicken breast: Use thin-cut breasts or boneless thighs for tender chunks; season simply with salt and pepper.
- Streaky bacon: Builds deep flavor and renders fat for cooking—crisps up perfectly for garnish.
- Unsalted butter: Adds richness and helps soften vegetables without overpowering the broth.
- Onion and garlic: Classic aromatics that develop a flavorful base for the soup.
- Thyme sprigs (optional): Adds earthy herbal notes—dried works fine if fresh isn’t available.
- Celery and carrot: For texture and a subtle sweetness that brightens the soup.
- Corn kernels: Frozen or canned then drained, for bursts of sweetness and color.
- Flour: Used to thicken the broth gently without lumps.
- Milk: Whole milk gives creaminess without cream; dairy-free milks can be substituted.
- Chicken stock/broth: Low sodium is best to control salt balance.
- Water: Helps adjust soup consistency.
- Angel hair pasta: Broken into small pieces, it cooks quickly and suits the soup’s delicate texture.
- Frozen peas: Added last to keep their bright color and slight snap.
- Parsley (optional): Freshly chopped for garnish and a pop of green.
- Bread for mini croutons: Crustless sourdough or sandwich bread cubes tossed with olive oil and salt for a crunchy topping.
- Olive oil: To crisp the mini croutons evenly in the oven.
- Salt & black pepper: Fundamental for seasoning chicken and soup base.
Most ingredients are pantry staples, and you can swap veggies for what you have on hand—just stick with similar textures and mild flavors. Using fresh herbs boosts aroma, but dried thyme works just fine.
Chef’s Note
You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.
Tools You’ll Need
- Large heavy-bottomed pot: Ideal for even heat distribution and enough space for sautéing and simmering all components.
- Sharp chef’s knife: For precise cutting of chicken and vegetables.
- Cutting board: Keep raw chicken and veggies separated on different sides for food safety.
- Measuring cups and spoons: Ensures perfect seasoning and thickening balance.
- Wooden spoon or heatproof spatula: For stirring flour into veggies without scraping the pot.
- Colander or strainer (optional): Helpful for draining cooked pasta and veggies if making ahead or storing leftovers.
- Baking tray: Needed to bake mini croutons to crispy perfection.
How to Make Creamy Chicken Noodle Soup with Mini Croutons Recipe
We’ll start with making those irresistible mini croutons and crispy bacon, then cook the chicken and build the broth from there. Everything comes together on the stovetop, and I’ll guide you through each step so you get the perfect creamy, comforting soup every time.
- Preheat and prepare croutons: Heat your oven to 180°C/345°F (160°C fan). Toss bread cubes with olive oil and a pinch of salt, then spread on a baking tray. Bake 8-10 minutes, tossing halfway, until golden and crisp. Let cool on tray, then set aside.
- Cook bacon: Place bacon strips in a cold large pot in a single layer. Turn heat to medium-high and cook until bacon is golden and crisp, about 2–3 minutes per side. Remove, drain on paper towels, then finely chop for garnish.
- Season and cook chicken: Sprinkle chicken breasts with salt and pepper. In the bacon fat left in the pot, cook chicken for 1½ minutes per side until lightly golden but still juicy inside. Remove to a plate and chop into small 8mm (1/3”) cubes once cooled slightly.
- Sauté vegetables and build broth: Lower heat to medium-high. Melt butter in the same pot. Add diced onion, garlic, celery, carrot, and thyme sprigs. Stir frequently and cook about 5 minutes until veggies soften but don’t brown.
- Thicken broth: Sprinkle flour over softened veggies and stir continuously for 1 minute to cook out raw taste. Gradually pour in milk, whisking gently to avoid lumps. Add chicken stock, water, and 1 tsp salt. Stir to combine smoothly.
- Simmer soup: Bring mixture to a gentle simmer over high heat, then reduce heat and simmer gently for 5 minutes. The broth will seem thin but will thicken when pasta cooks.
- Add pasta and veggies: Increase heat to high. Stir in broken pasta and corn; cook about 5 minutes until pasta is tender. Add peas and chicken cubes plus any juices in the last 2 minutes to warm through and keep colors vibrant.
- Serve: Ladle the creamy chicken noodle soup into bowls. Sprinkle chopped crispy bacon and mini croutons on top, add parsley if using, and enjoy immediately!
Kitchen Wisdom
- Tip 1: Use the rendered bacon fat to cook your chicken for an extra flavor boost and avoid adding extra oil.
- Tip 2: Break angel hair pasta into pieces before cooking—it cooks quickly and blends nicely with soup’s creamy texture.
- Tip 3: Stir flour in well and cook briefly before adding milk to avoid lumps and get a smooth broth.
- Tip 4: Add delicate ingredients like peas and chicken near the end to keep colors bright and textures tender.
How to Serve
Flavor Boosters
You’ll enjoy adding a sprinkle of freshly chopped parsley or chives on top for a fresh herbal note. If you like a little heat, a dusting of red pepper flakes or a drizzle of hot sauce awakens the creaminess. For deeper savoriness, a small splash of soy sauce or drizzle of browned butter curls through the broth beautifully.
Perfect Pairings
Pair this soup with a crisp green salad or simple roasted vegetables to balance richness. For drinks, a light white wine like Sauvignon Blanc or a sparkling water with lemon complements the dish nicely. Crusty bread is always welcome—though with mini croutons in the soup, it’s already got a textural edge.
Presentation Touches
Serve the soup in shallow wide bowls to showcase the colorful mix of veggies, chicken, and croutons. For gatherings, ladle into individual cups for stylish, cozy appetizer portions. To take it up a notch, garnish each bowl with a small sprig of thyme or a twist of lemon zest for that fresh pop.
Creamy Chicken Noodle Soup with Mini Croutons Recipe Variations & Easy Swaps
- Use coconut milk instead of dairy milk for a subtle tropical twist and dairy-free creaminess.
- Swap angel hair pasta for small shell or ditalini pasta for different texture profiles.
- Add mushrooms or spinach for extra veggies; just toss them in last few minutes.
- Use boneless thighs instead of breast for more juicy, rich chicken flavor.
- For extra crunch, sprinkle grated Parmesan over mini croutons before baking.
- Make a vegetarian version by omitting chicken and bacon; boost umami with smoked paprika and mushrooms.
Make-Ahead, Storage & Reheating
- Cook soup through step 7, then drain pasta, chicken, and veggies from the broth to store separately. This prevents pasta from overcooking and soaking up soup.
- Store components in airtight containers in the fridge for 3–4 days or freeze for up to 3 months.
- Reheat broth gently on stovetop, then add pasta, chicken, and veggies back in just to warm through—avoid boiling to keep pasta tender.
- Reheat mini croutons separately in oven or toaster to maintain crispness before serving.
FAQs
Can I use pre-cooked chicken? Absolutely! Just add diced pre-cooked chicken in the last few minutes of simmering to warm through without drying out.What if I don’t have angel hair pasta? No worries! Break any thin pasta like spaghetti or use small pasta shapes; cooking time may vary slightly.
Can I make this soup dairy-free? Yes! Use unsweetened almond, oat, or coconut milk in place of dairy milk, and opt for olive oil instead of butter.
How do I prevent the soup from becoming too thick? Keep an eye on the simmer and adjust with a splash of water or broth if the soup gets too thick as it rests or cooks.
Can I freeze this soup? You sure can! Freeze broth and solids separately when possible. Thaw overnight in fridge and reheat gently for best texture. Print
Creamy Chicken Noodle Soup with Mini Croutons Recipe
This creamy chicken noodle soup offers a wholesome and hearty twist on instant cup-a-noodle soup. Made without cream, it combines tender chicken, delicate broken angel hair pasta, fresh vegetables like celery, carrot, corn, and peas, with crispy bacon and crunchy mini croutons, delivering a cozy and flavorful meal perfect for any day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Western
Ingredients
Chicken
- 400g/10oz chicken breast (2 small), cut in half horizontally to form 2 thin steaks (substitute boneless thighs if desired)
- 1/4 tsp cooking salt / kosher salt
- 1/4 tbsp black pepper
Soup
- 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 preferred but low fat or non-dairy alternatives 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/other small 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 or regular 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 salt. Spread them evenly on a baking tray and bake for 8 to 10 minutes, tossing halfway through, until they are golden brown and crisp. Remove and allow to cool on the tray. Set aside. Place the bacon strips in a cold large pot in a single layer. Turn the heat to medium-high and cook the bacon until golden on both sides, about 2–3 minutes on the first side and 1 1/2 minutes on the second. Remove bacon and drain on paper towels to crisp as they cool. Finely chop the bacon for garnish.
- Season chicken: Sprinkle both sides of the chicken breasts evenly with salt and black pepper for a simple, effective seasoning.
- Cook chicken: In the same hot pot with the rendered bacon fat, cook the chicken breasts for 1 1/2 minutes on each side until lightly golden. Remove the chicken to a plate and allow it to cool slightly before chopping into small 8 mm (1/3″) cubes to add back to the soup later.
- Make the broth: Lower the heat to medium-high. In the same pot, melt the unsalted butter. Add the diced onion, minced garlic, chopped celery, carrot, and thyme sprigs if using. Cook this mixture for about 5 minutes until the carrot softens, stirring regularly to prevent the onion from browning. Add the flour and stir continuously for 1 minute to cook out the raw flour taste. Gradually pour in the milk while stirring constantly to fully dissolve the flour creating a roux-based creamy broth. Add the chicken stock, water, and 1 teaspoon of salt, stirring to combine all ingredients.
- Simmer: Increase heat to high and bring the soup to a gentle simmer. Once simmering, reduce the heat and let it simmer gently for 5 minutes, stirring occasionally. The soup will appear thin initially but will thicken as the pasta cooks.
- Cook pasta and vegetables: Raise the heat to high again, add the broken pasta pieces and corn kernels. Cook for 5 minutes or until the pasta becomes tender. Add the frozen peas and chopped chicken with any accumulated juices in the last 2 minutes of cooking to heat through without overcooking the peas or chicken.
- Serve: Ladle the creamy chicken noodle soup into bowls. Garnish generously with the chopped crispy bacon, crunchy mini croutons, and a sprinkle of fresh parsley if desired. Serve immediately for the best flavor and texture experience.
Notes
- Short cut angel hair pasta is available pre-cut in some stores, which cooks faster and is perfect for soup. If unavailable, break regular angel hair or spaghetti into small pieces by hand; they will take slightly longer to cook.
- When cooking bacon, if using streaky bacon with fat, no added oil is needed as it cooks in its own fat. For lean bacon, a little olive oil may be required.
- Feel free to substitute corn and peas with other vegetables according to your preference to customize the soup.
- To make ahead or store leftovers, strain the pasta, chicken, and vegetables from the broth using a colander to prevent pasta from swelling excessively while stored. Keep components separately in the fridge for 3–4 days or freeze for up to 3 months for maximum freshness.
