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Creamy Chicken Noodle Soup with Mini Croutons Recipe

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4.7 from 64 reviews

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.

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

  1. 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.
  2. Season chicken: Sprinkle both sides of the chicken breasts evenly with salt and black pepper for a simple, effective seasoning.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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