If you’re craving something that hugs you from the inside out, the Creamy Chicken Noodle Soup with Crispy Bacon and Mini Croutons Recipe is just the ticket. This cozy, soulful soup blends tender chicken, rich creamy broth, and the irresistible crunch of crispy bacon and homemade mini croutons to create a comforting bowl of pure deliciousness. Every spoonful bursts with layered flavors and textures—from the silky noodles to the vibrant veggies and sweet corn—making it a real crowd-pleaser any day of the week. It’s the perfect blend of hearty and creamy, with those mini croutons adding that special final touch that keeps you coming back for more.
Ingredients You’ll Need
To whip up this enchanting soup, you’ll be gathering simple, fresh ingredients that each play a vital role in building the depth and character of the dish. From the softness of the chicken breast to the crispness of freshly baked croutons, every item is essential for the perfect balance of taste, texture, and even color.
- 400g chicken breast: Thin steaks for quick, even cooking and tender bites every time.
- 1/4 tsp cooking salt: Enhances all the underlying flavors just right without overpowering.
- 1/4 tbsp black pepper: Adds a gentle warmth and spice to bring the soup alive.
- 4 strips streaky bacon: Crisps up to infuse smoky flavor and provide irresistible crunch.
- 30g unsalted butter: Melts into the base for richness and a silky mouthfeel.
- 1/2 onion, finely diced: Builds a fragrant, slightly sweet foundation.
- 2 garlic cloves, finely minced: Delivers aromatic depth that wakes up every other flavor.
- 2 sprigs thyme (or 1/2 tsp dried): A subtle herbaceous note that complements the chicken beautifully.
- 2 celery stalks, chopped: Adds gentle crunch and fresh earthiness.
- 1 carrot, chopped: Sweetness and color to brighten the soup.
- 3/4 cup corn kernels: Offers bursts of juicy sweetness and texture contrast.
- 4 tbsp flour: Thickens the creamy broth perfectly for a luscious finish.
- 3 cups milk (full fat preferred): The creamy base that lovingly envelops all ingredients.
- 2 cups low sodium chicken stock: Deepens savoriness without too much saltiness.
- 2 cups water: Helps balance the soup’s consistency and lightness.
- 1 tsp cooking salt: Seasoning to tie the whole broth together.
- 1 1/3 cups broken angel hair pasta: Quick-cooking, delicate noodles that soak up flavors.
- 3/4 cup frozen peas: Pops of vibrant green and subtle sweetness.
- 1/2 tsp finely chopped parsley (optional): Fresh herbaceous sprinkle for brightness and garnish.
- 1 cup crustless bread cubes: For the mini croutons—choose sourdough for extra crunch or sandwich bread for softness.
- 2 tsp olive oil: Gives the croutons a perfect golden crisp.
- Pinch of cooking salt: To season the croutons and balance flavors.
How to Make Creamy Chicken Noodle Soup with Crispy Bacon and Mini Croutons Recipe
Step 1: Prepare the Croutons and Crisp the Bacon
This step is all about texture magic. Preheat your oven to 180°C/345°F (160°C fan-assisted). Toss the crustless bread cubes with olive oil and a pinch of salt to ensure they bake up crunchy and flavorful. Spread them out on a baking sheet and pop them in the oven for 8 to 10 minutes, shaking halfway through for even browning. Meanwhile, lay the bacon strips in a cold, large pot to start rendering their fat slowly, then turn the heat to medium-high. Cook the bacon until both sides turn golden and crisp, then transfer to paper towels to drain. This bacon fat left behind? That’s your flavor goldmine for cooking the chicken!
Step 2: Season and Cook the Chicken
Simply season the chicken breasts with salt and pepper on both sides for a subtle yet effective flavor boost. Using the same pot (still warm from the bacon), sear the chicken in that smoky bacon fat for about 1 ½ minutes per side until golden but not overcooked. Once rested, chop into small, bite-sized cubes so the chicken melds perfectly into the soup.
Step 3: Build the Flavorful Broth
Lower the heat to medium-high and melt the butter in the pot with the reserved bacon fat. Add diced onion, garlic, celery, carrot, and thyme and gently cook until the carrot softens and the onion becomes translucent without browning. This slow, fragrant base is critical for a rich soup. Stir in the flour, letting it cook for a minute to eliminate raw taste. Gradually whisk in the milk, then pour in the chicken stock, water, and salt, stirring to create a smooth, creamy broth that will truly make this recipe shine.
Step 4: Simmer and Thicken the Soup
Turn the heat to high and bring the mixture to a gentle simmer. Then reduce the heat to a gentle bubble and let it cook for 5 minutes—stir occasionally. The soup may appear thin at this point but don’t worry; it will thicken beautifully as the pasta cooks.
Step 5: Add Pasta, Vegetables, and Chicken
Increase the heat back to high and stir in the broken angel hair pasta and sweet corn kernels. Cook for about 5 minutes until the pasta becomes tender. In the last couple of minutes, toss in the frozen peas along with the chopped chicken (including any tasty juices that may have pooled) to warm through without drying.
Step 6: Serve and Enjoy
Ladle your steaming soup into bowls, generously sprinkle with the chopped crispy bacon and your freshly baked mini croutons, and finish with a pinch of finely chopped parsley for a pop of color and freshness. This final flourish transforms the bowl into a beautiful medley of creamy, crunchy, savory, and fresh flavors.
How to Serve Creamy Chicken Noodle Soup with Crispy Bacon and Mini Croutons Recipe
Garnishes
The magic of this Creamy Chicken Noodle Soup with Crispy Bacon and Mini Croutons Recipe lies in the contrasts, so don’t skip your garnishes. Freshly chopped parsley adds a burst of green and herbal brightness, while those crispy bacon bits and golden mini croutons introduce texture and smoky depth that perfectly complement the silky broth.
Side Dishes
Pair this soup with a light, refreshing side like a crisp green salad dressed simply with lemon and olive oil, or a tangy slaw to cut through the richness. For heartier meals, garlic bread or a crusty baguette are delightful companions to soak up every last drop of creamy goodness.
Creative Ways to Present
For a charming twist, ladle the soup into individual mini bread bowls or hollowed-out sourdough loaves for a rustic presentation that’s as fun to serve as it is to eat. Alternatively, top each serving with a few extra freshly cracked black peppercorns and microgreens to elevate the look and flavor complexity.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days in an airtight container. The pasta will soak up some broth over time, so you might want to stir in a splash of stock or milk before reheating to refresh its creamy texture and loosen it right up.
Freezing
The Creamy Chicken Noodle Soup with Crispy Bacon and Mini Croutons Recipe freezes well, but it’s best to freeze it without the croutons and bacon toppings. Store the soup in a freezer-safe container for up to 2 months. When ready to enjoy, thaw overnight in the fridge before gently reheating.
Reheating
Reheat the soup over low to medium heat on the stovetop, stirring frequently to ensure even warming and prevent the milk from scorching. Add extra broth or milk if it’s thicker than you like. Add the crispy bacon and mini croutons fresh at serving to preserve their crunch.
FAQs
Can I use boneless thigh instead of chicken breast?
Absolutely! Boneless thighs can add a bit more flavor and remain juicy. Just adjust cooking time slightly as thighs may take a touch longer to cook through.
What kind of bread works best for mini croutons?
Sourdough is fantastic if you want extra crunch and texture, but any sturdy sandwich bread works perfectly fine and will create lovely golden croutons.
Can I make this recipe dairy-free?
Yes! Substitute the milk and butter with your favorite non-dairy alternatives like almond milk and vegan butter, and you’re good to go without sacrificing creaminess.
How do I prevent the pasta from getting mushy?
Add the pasta towards the end of cooking and watch carefully—angel hair cooks very fast. Also, stirring gently and avoiding overcooking helps maintain texture.
Can I prepare parts of this soup in advance?
You can bake the mini croutons and cook the bacon ahead of time; just keep them separate to retain their crispness. The soup base and chicken can be made a day ahead and stored refrigerated, then reheated with pasta and vegetables added fresh.
Final Thoughts
There’s nothing quite like a warm bowl of the Creamy Chicken Noodle Soup with Crispy Bacon and Mini Croutons Recipe to brighten up your day and satisfy your soul. This recipe brings together the familiar flavors you love with a few fun, crunchy twists that make it stand out. Whether you’re making it on a chilly evening or sharing it with friends, this soup is a guaranteed crowd-pleaser. Give it a try—you’ll find yourself reaching for seconds, and maybe even cooking it again the very next week!
Print
Creamy Chicken Noodle Soup with Crispy Bacon and Mini Croutons Recipe
- Prep Time: 10 minutes
- Cook Time: 30 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 any season. Tender chicken breast and crispy streaky bacon add rich protein, while fresh vegetables like carrots, celery, and peas bring vibrant flavors and texture. The soup boasts a luscious, creamy broth made with milk and thickened with flour, enhanced by subtle notes of thyme and garlic. Crispy homemade croutons provide a delightful crunch to complement the soft angel hair pasta, making this soup both soothing and satisfying. Ready in just 40 minutes, it’s an ideal meal for lunch or dinner and serves 5 generously.
Ingredients
Chicken and Meat
- 400g/10oz chicken breast (2 small, cut in half horizontally to form 2 thin steaks; boneless thighs can be substituted)
- 4 strips streaky bacon (enough to cover base of pot)
Seasonings & Herbs
- 1/4 tsp cooking salt / kosher salt (for chicken)
- 1/4 tbsp black pepper
- 1 tsp cooking salt (for soup)
- Pinch cooking salt / kosher salt (for croutons)
- 2 sprigs thyme or 1/2 tsp dried thyme (optional)
- 1/2 tsp finely chopped parsley (optional, for garnish)
Vegetables
- 1/2 onion, finely diced
- 2 garlic cloves, finely minced
- 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
Dairy & Fats
- 30g/2 tbsp unsalted butter
- 3 cups milk (full fat preferred, but low fat or non-dairy alternatives are fine)
- 2 tsp olive oil (for croutons)
Pantry Staples
- 4 tbsp flour
- 2 cups low sodium chicken stock/broth
- 2 cups water
- 1 1/3 cups (100g) broken angel hair pasta (or broken angel hair spaghetti or similar small pasta)
- 1 cup bread (crustless, cut into 7mm / 1/4″ cubes; sourdough or sandwich bread works)
Instructions
- Prepare croutons and preheat oven: 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 evenly on a baking tray and bake for 8 to 10 minutes, tossing halfway through, until golden and fully crisp. Remove from oven and let cool on the tray; set aside.
- Season chicken: Sprinkle both sides of the chicken breasts with 1/4 tsp salt and 1/4 tbsp black pepper evenly. Set aside.
- Cook crispy bacon: Place bacon strips in a single layer in an unheated large pot. Turn heat to medium-high and cook bacon until golden brown on both sides (approximately 2–3 minutes on the first side and 1.5 minutes on the second side). Remove bacon strips from the pot, leaving rendered fat inside, and drain on paper towels. Once cooled, finely chop the bacon and set aside for garnish.
- Cook chicken: Using the same pot with bacon fat still hot, add the seasoned chicken pieces. Cook for about 1.5 minutes on each side until they turn light golden and are cooked through. Remove chicken onto a plate and allow to cool enough to handle. Chop into small 8 mm / 1/3″ cubes.
- Prepare soup base: Lower heat to medium-high. In the same pot, melt the butter. Add diced onion, minced garlic, chopped celery, chopped carrot, and thyme sprigs (if using). Sauté for approximately 5 minutes until the carrots soften, stirring regularly. Avoid browning the onions to maintain sweetness.
- Add flour and milk: Sprinkle flour over the cooked vegetables and stir continuously for 1 minute to cook the flour and form a roux. Gradually pour the milk in while stirring to avoid lumps. Once the flour is fully dissolved, pour in the chicken stock, water, and add 1 tsp salt. Stir well to combine all ingredients.
- Simmer soup: Increase heat to high and bring the mixture to a gentle simmer. Then reduce the heat to low and let it simmer gently for 5 minutes, stirring occasionally. The soup will start thin but will thicken as pasta cooks—be patient and trust the process.
- Cook pasta and vegetables: Increase heat back to high. Add the broken angel hair pasta and corn kernels to the soup. Cook for about 5 minutes or until the pasta becomes tender. During the last 2 minutes, add frozen peas and the chopped chicken pieces, including any juices collected on the plate, allowing them to heat through.
- Serve: Ladle the hot soup into bowls. Sprinkle with the crispy chopped bacon, homemade croutons, and a pinch of finely chopped parsley if desired. Serve immediately and enjoy a hearty, creamy chicken noodle soup with delightful crunchy accents.
Notes
- You can substitute boneless chicken thighs for chicken breast if preferred; they tend to stay moister.
- Bacon is cooked in the pot to render flavorful fat for cooking the chicken and vegetables.
- Do not brown the onions during sauté—this maintains a mild sweetness important for the soup’s flavor balance.
- The soup broth will seem thin before pasta is added; it thickens naturally as the pasta cooks.
- If using sourdough bread for croutons, they may take slightly longer to crisp due to density.
- Non-dairy milk such as oat or almond milk can be used, but full-fat dairy milk gives the creamiest texture.
- Angel hair pasta can be substituted with broken spaghetti or other small pasta shapes if preferred.
