If you’re anything like me and crave a bowl of comfort that warms both your heart and soul, you’re going to adore this Creamy Chicken Noodle Soup with Crispy Bacon and Mini Croutons Recipe. It’s that perfect harmony of tender chicken, velvety broth, and cozy noodles, jazzed up with the irresistible crunch of crispy bacon and those little golden mini croutons that add a delightful texture. This soup is easy to make yet feels special enough for any day you want a little delicious indulgence.
Ingredients You’ll Need
Getting together the right ingredients is half the fun, and for this recipe, simplicity is key. Each component plays a vital role, from the smoky bacon fat that blooms flavor to the fresh veggies that give the soup a beautiful color and texture. Ready to dive in? Here’s what you’ll need:
- Chicken breast (400g/10oz): Using thinly sliced chicken ensures quick cooking and tender bites.
- Cooking salt / kosher salt (1¼ tsp total): Essential for seasoning and enhancing all the flavors.
- Black pepper (¼ tbsp): Adds a gentle heat that balances the creaminess.
- Streaky bacon (4 strips): Provides smoky, crispy goodness and a savory base for the soup.
- Unsalted butter (30g/2 tbsp): Creates a rich, luscious foundation for the broth.
- Onion (½, finely diced): Brings a subtle sweetness and aroma.
- Garlic cloves (2, finely minced): Infuses warmth and depth.
- Thyme (2 sprigs or ½ tsp dried): Optional but adds a lovely herbaceous note.
- Celery stalks (2, chopped): Adds crunch and freshness to the broth.
- Carrot (1, chopped): Sweetness and vibrant color brighten each spoonful.
- Corn kernels (¾ cup, thawed or drained): Little pops of sweetness that surprise the palate.
- Flour (4 tbsp): The secret to thickening that creamy base without heaviness.
- Milk (3 cups, full fat preferred): Gives the soup its signature silky texture.
- Chicken stock/broth (2 cups, low sodium): Builds depth and savory richness.
- Water (2 cups): Balances the broth and helps cook the pasta.
- Angel hair pasta (1â…“ cups / 100g, broken): Tender, quick-cooking noodles perfect for spooning.
- Frozen peas (¾ cup): Adds sweet pops of green and subtle freshness.
- Fresh parsley (½ tsp, finely chopped, optional): A bright finishing touch for garnish.
- Bread (1 cup, crustless, cubed): The base for homemade mini croutons with the perfect crunch.
- Olive oil (2 tsp): Helps crisp up the croutons beautifully.
- Pinch of salt: For seasoning the croutons just right.
How to Make Creamy Chicken Noodle Soup with Crispy Bacon and Mini Croutons Recipe
Step 1: Prepare Croutons and Crispy Bacon
Let’s kick things off with the elements that bring texture heaven to this soup. Preheat your oven to 180°C (160°C fan-forced). Toss your cubed bread with olive oil and a pinch of salt, then bake them until gloriously golden and crunchy, about 8 to 10 minutes. Toss halfway through to ensure even crisping. Meanwhile, lay your streaky bacon strips flat in an unheated large pot over medium-high heat. Cook them to a deep golden crisp on both sides—about 2 to 3 minutes for the first side and 1 and a half minutes on the second. Let the bacon drain on paper towels; it will crisp further as it cools. Finely chop and save this crispy treasure for the grand finale.
Step 2: Cook and Season the Chicken
While your croutons bake, season both sides of your thin chicken breast steaks with salt and black pepper. Using the same pot that has all that fabulous bacon fat, sear the chicken over medium-high heat for 1 and a half minutes per side until it develops a lovely light golden crust. Remove the chicken and let it cool just enough to handle. Then chop it into small, bite-sized 8 mm cubes, perfect for spooning throughout the soup later.
Step 3: Build Your Broth
Lower the heat to medium-high and melt your unsalted butter right in that pot, mixing into all those wonderful bacon flavors. Toss in your diced onion, minced garlic, celery, carrot, and thyme sprigs if you’re using them. Sauté gently for about 5 minutes, stirring regularly, just until the carrots soften and the onion turns translucent—avoid browning to keep the broth silky and sweet. Sprinkle in the flour and stir for a full minute to cook out any raw taste. Then, while stirring constantly, slowly pour in the milk so it blends smoothly. After the milk is fully incorporated, add your chicken stock, water, and a teaspoon of salt, stirring everything together.
Step 4: Simmer the Soup
Bring the mix up to a lively simmer over high heat, then reduce to a gentle simmer for 5 minutes, stirring occasionally. It may look on the thinner side now, but don’t worry—it will thicken beautifully once we add the pasta. This is the magic moment when all the creamy flavors meld together.
Step 5: Cook Pasta, Peas, Corn, and Chicken
Now for the final cooking burst! Crank the heat back up and add your broken angel hair pasta along with the corn kernels. Let them cook for about 5 minutes until the pasta is tender. During the last 2 minutes, stir in the frozen peas and the chopped chicken with any juices that have collected on the plate—you want every bit of flavor going into the soup. This timing keeps everything perfectly tender and vibrant.
Step 6: Finishing Touches and Serving
Once the pasta is cooked through, ladle your soup into cozy bowls. Sprinkle generously with the finely chopped crispy bacon and those irresistibly crunchy mini croutons. Add a pinch of fresh parsley if you like that burst of green freshness. Take a moment to breathe in those comforting aromas, then dive into this bowl of creamy, crispy, chicken noodle bliss.
How to Serve Creamy Chicken Noodle Soup with Crispy Bacon and Mini Croutons Recipe
Garnishes
The crispy bacon and mini croutons are the stars for adding a textural contrast that elevates every spoonful. I also love a light sprinkle of finely chopped parsley for a fresh, colorful finish that pops against the creamy soup. A few cracks of black pepper on top kick it up another notch. These little touches make your soup feel like a true comfort food celebration.
Side Dishes
This soup shines as a meal on its own but pairs beautifully with a simple green salad tossed in a lemon vinaigrette to cut through the richness. For a heartier spread, serve with a crusty baguette or garlic bread to soak up every last drop. The versatility of this Creamy Chicken Noodle Soup with Crispy Bacon and Mini Croutons Recipe means you can keep it casual or dress it up for guests.
Creative Ways to Present
If you want to wow your guests, serve the soup in individual bread bowls — sturdy sourdough works wonderfully. A dollop of crème fraîche or a swirl of chili oil can add another layer of flavor and visual appeal. Even simple mini mason jars or rustic bowls make for charming, cozy presentations that invite everyone to relax and savor.
Make Ahead and Storage
Storing Leftovers
This soup keeps exceptionally well in the fridge, thanks to its hearty ingredients. Store leftovers in an airtight container for up to 3 days. The flavors deepen as it rests, making those leftover spoonfuls even more satisfying. Just be sure to keep the croutons and bacon garnish separate and add them fresh when you reheat.
Freezing
If you want to save some for a rainy day, freeze the soup without the crispy bacon and mini croutons, as they lose their texture in the freezer. Use freezer-safe bags or containers, leaving some headroom for expansion. The soup will keep for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
When reheating, do so over low to medium heat to prevent the milk from splitting. Stir frequently and add a splash of milk or broth if the soup has thickened too much. Add your crispy bacon and freshly baked mini croutons just before serving to keep their irresistible crunch intact.
FAQs
Can I use boneless chicken thighs instead of chicken breast?
Absolutely! Boneless thigh meat will add a bit more richness and tenderness. Just adjust the cooking time slightly to ensure they’re cooked through but not dry.
What type of bread is best for making the mini croutons?
For the crispiest croutons, sourdough is my go-to because of its sturdy texture and tangy flavor. But everyday sandwich bread works perfectly well for a softer crunch and quicker cooking time.
Can I make this soup dairy-free?
Yes! Substitute the cow’s milk with your favorite non-dairy milk like oat or almond milk, and use a dairy-free butter alternative. The soup will still be creamy and delicious.
Is it okay to skip the bacon?
Of course! The bacon adds a wonderful smoky punch, but if you prefer to keep it vegetarian-friendly, you can omit it or try adding smoked paprika to the broth for a subtle smoky flavor.
How should I adjust the soup if I want to make it spicier?
Adding a pinch of cayenne pepper when you add the flour, or stirring in some chili flakes during the simmer stage, will give your soup a gentle heat without overwhelming the other flavors.
Final Thoughts
This Creamy Chicken Noodle Soup with Crispy Bacon and Mini Croutons Recipe has quickly become one of my absolute favorites for when I want a hearty, comforting meal that feels like a warm hug in a bowl. It’s approachable enough for weeknights yet special enough to impress family and friends. I’m so excited for you to try it and create delicious memories one spoonful at a time!
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Creamy Chicken Noodle Soup with Crispy Bacon and 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 features tender chicken breast, crispy bacon, and mini homemade croutons in a rich, flavorful broth with angel hair pasta and fresh vegetables. With a balance of textures and comforting flavors, it’s a perfect hearty meal ready in just 40 minutes.
Ingredients
Chicken & 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 & 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 preferred, but low fat or non-dairy alternatives are 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 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)
Croutons
- 1 cup bread (crustless, cut into 7mm / 1/4″ cubes – sourdough type is crunchier, regular sandwich bread is fine too)
- 2 tsp olive oil
- Pinch cooking salt / kosher salt
Instructions
- Prepare Croutons: Preheat the oven to 180°C/350°F (160°C fan-forced). Toss the bread cubes with olive oil and a pinch of salt. Spread them on a baking tray and bake for 8 to 10 minutes, tossing halfway through, until golden and fully crisp. Cool on the tray and set aside.
- Season Chicken: Sprinkle both sides of the chicken breasts with 1/4 tsp salt and 1/4 tbsp black pepper evenly.
- Cook Crispy Bacon: Place the bacon strips in a single layer in an unheated large pot. Turn the heat to medium-high and cook the bacon until golden and crisp, about 2-3 minutes on the first side and 1 1/2 minutes on the second. Remove bacon from pot, draining excess fat but leaving it in the pot. Drain bacon on paper towels, then finely chop for garnish.
- Cook Chicken: In the same pot with hot bacon fat, cook chicken for 1 1/2 minutes on each side until light golden. Remove chicken to a plate. When cool enough to handle, chop into small 8 mm (1/3″) cubes.
- Make Soup Base: Lower heat to medium-high and melt butter in the same pot. Add diced onion, minced garlic, chopped celery, chopped carrot, and thyme sprigs. Cook for 5 minutes, stirring regularly until carrots are softened but onions do not brown.
- Add Flour and Liquids: Stir in flour and cook for 1 minute. Slowly pour in the milk while stirring continuously to avoid lumps. After the flour is dissolved, add chicken stock, water, and 1 tsp salt, stirring to combine.
- Simmer Soup: Increase heat to high and bring the mixture to a simmer. Then reduce heat to gently simmer for 5 minutes, stirring occasionally. The soup will appear thin initially but will thicken as pasta cooks.
- Cook Pasta and Vegetables: Turn heat back to high. Add broken angel hair pasta and corn kernels; cook for 5 minutes until pasta is tender. Add frozen peas and chopped chicken with any collected juices during the last 2 minutes of cooking.
- Serve: Ladle soup into bowls and garnish with chopped crispy bacon, homemade croutons, and a sprinkle of finely chopped parsley if desired. Enjoy warm.
Notes
- Using full-fat milk will create a creamier soup, but low-fat or non-dairy milks like oat or almond can be used as alternatives.
- Cooking bacon in a cold pan helps render fat more evenly and produce crispier strips.
- Sourdough bread tends to make crunchier croutons but any bread is fine depending on preference.
- Angel hair pasta cooks quickly; breaking it into pieces makes it spoon-friendly in soups.
- If you prefer more vegetables, feel free to add extra carrots, celery, or frozen peas.
