Introduction

This creamy chicken noodle soup is a comforting bowl of warmth, featuring tender chicken, tender vegetables, and delicate angel hair pasta. Finished with crispy bacon and homemade mini croutons, it’s a perfect dish for cozy days when you want something hearty yet simple.

Creamy Chicken Noodle Soup with Crispy Bacon and Mini Croutons Recipe - Recipe Image

Ingredients

400g/10oz chicken breast (2 small, cut in half horizontally to form 2 thin steaks; boneless thighs can be used as substitute)
1/4 tsp cooking salt or kosher salt
1/4 tbsp black pepper
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 inch pieces)
1 carrot, chopped (0.5 x 1 cm / 1/5 x 1/2 inch pieces)
3/4 cup corn kernels (frozen thawed or canned drained)
4 tbsp flour
3 cups milk (full fat best but low fat or non-dairy is okay)
2 cups low sodium chicken stock or broth
2 cups water
1 tsp cooking salt
1 1/3 cups (100g) broken angel hair pasta (or broken spaghetti, or other small spoon-able pasta)
3/4 cup frozen peas
1/2 tsp finely chopped parsley (optional)
1 cup bread (crustless, cut into 7mm / 1/4 inch cubes; sourdough for crunchier croutons, sandwich bread also works)
2 tsp olive oil
Pinch cooking salt or kosher salt

Instructions

Step 1: 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 on a baking tray and bake for 8 to 10 minutes, tossing halfway through, until golden and crisp. Cool on the tray and set aside.
Step 2: Sprinkle both sides of the chicken breasts with salt and pepper.
Step 3: Place the bacon strips in a single layer in a cold large pot. Turn heat to medium-high and cook bacon until golden on both sides (about 2-3 minutes the first side, 1 1/2 minutes the second). Remove bacon and drain on paper towels; it will crisp as it cools. Finely chop and set aside for garnish. Leave bacon fat in the pot.
Step 4: In the same pot with bacon fat, cook the chicken for 1 1/2 minutes on each side until lightly golden. Remove and let cool, then chop into small 8 mm (1/3 inch) cubes.
Step 5: Lower heat to medium-high. Melt butter in the pot. Add onion, garlic, celery, carrot, and thyme sprigs. Cook for 5 minutes until the carrot softens, stirring regularly and avoiding browning the onion.
Step 6: Stir in the flour and cook for 1 minute. Slowly pour in the milk while stirring, making sure the flour dissolves smoothly. Add chicken stock, water, and salt, then stir to combine.
Step 7: Increase heat to high and bring the soup to a simmer. Then reduce heat and simmer gently for 5 minutes, stirring occasionally. The soup may look thin but will thicken as the pasta cooks.
Step 8: Turn heat back to high. Add broken angel hair pasta and corn kernels. Cook for about 5 minutes or until pasta is tender, adding frozen peas and chopped chicken (including any juices) in the last 2 minutes.
Step 9: Ladle soup into bowls and garnish generously with chopped crispy bacon, mini croutons, and a sprinkle of parsley if using. Serve immediately.

Tips & Variations

For deeper flavor, substitute chicken breast with boneless thighs which stay juicier.
You can use gluten-free flour and pasta to make this soup gluten-free.
Add a squeeze of lemon juice or a dash of hot sauce to brighten the flavors before serving.
Swap out thyme for rosemary or sage according to your taste preferences.
If you like a thicker soup, add a little more flour or reduce the amount of liquid slightly.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally. Add a little extra water or stock if the soup has thickened too much. Keep croutons separate and add just before serving to maintain their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this soup?

Yes, you can use pre-cooked chicken, but add it during the last few minutes of cooking just to warm through, as it won’t need as much time to cook.

What can I substitute for angel hair pasta?

Any small, quick-cooking pasta works well, such as broken spaghetti, small shells, or ditalini. Adjust cooking times accordingly to ensure the pasta is tender but not mushy.

Creamy Chicken Noodle Soup with Crispy Bacon and Mini Croutons Recipe

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★★★★★

4.7 from 126 reviews

This creamy chicken noodle soup with mini croutons is a comforting and hearty dish perfect for any season. Tender chicken breast, crispy bacon bits, and crunchy homemade croutons complement a rich, creamy broth loaded with vegetables, pasta, and sweet corn. The soup balances textures and flavors beautifully, making it a delightful meal for family or guests.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

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 the base of the pot)

Vegetables and Herbs

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 inch pieces)
1 carrot, chopped (~0.5 x 1 cm / 1/5 x 1/2 inch pieces)
3/4 cup corn kernels (frozen thawed or canned drained)
3/4 cup frozen peas
1/2 tsp finely chopped parsley (optional)

Dairy and Liquids

30g/2 tbsp unsalted butter
3 cups milk (full fat preferred but low fat or non-dairy acceptable)
2 cups low sodium chicken stock/broth
2 cups water

Pantry

4 tbsp flour
1 1/3 cups (100g) broken angel hair pasta (or angel hair/spaghetti broken into 6 pieces, or other small spoon-able pasta)
1 cup bread, crustless, cut into 7mm / 1/4 inch cubes (sourdough or regular sandwich bread)
2 tsp olive oil
1 1/4 tsp cooking salt / kosher salt (divided: 1/4 tsp for chicken, 1 tsp for soup, pinch for croutons)
1/4 tbsp black pepper

Instructions

Croutons & crispy bacon: Preheat the oven to 180°C/345°F (160°C fan forced). Toss bread cubes with olive oil and a pinch of salt. Bake for 8 to 10 minutes, tossing halfway through, until golden and crisp. Cool on 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.
Crispy bacon: Place bacon strips in a single layer in a cold large pot. Turn heat to medium-high and cook bacon until golden on both sides – about 2-3 minutes for the first side and 1 1/2 minutes for the second. Remove bacon and place on paper towels to drain and crisp up. Finely chop the cooled bacon and set aside for garnish. Leave the bacon fat in the pot.
Cook chicken: In the same pot with the bacon fat still hot, cook chicken breasts for 1 1/2 minutes each side until lightly golden. Remove chicken to a plate. Once cooled, chop into small 8 mm (1/3 inch) cubes.
Make the broth base: Lower heat to medium-high. Melt the butter in the pot. Add diced onion, minced garlic, celery, carrot, and thyme sprigs (if using). Cook for 5 minutes, stirring regularly, until the carrot softens but the onion does not brown. Stir in the flour and cook for 1 minute.
Add liquids and simmer: Slowly pour in the milk while stirring to dissolve the flour. Add chicken stock, water, and 1 tsp salt. Stir well and bring mixture to a simmer over high heat. Then reduce heat and gently simmer for 5 minutes, stirring occasionally. The soup will seem thin but will thicken as the pasta cooks.
Cook pasta and vegetables: Increase the heat to high again. Add broken pasta and corn kernels to the pot and cook for 5 minutes until pasta softens. In the last 2 minutes, add frozen peas and the chopped chicken along with any juices on the plate.
Serve: Ladle the soup into bowls. Sprinkle with the crispy chopped bacon, croutons, and a pinch of parsley if desired. Serve hot and enjoy!

Notes

Using boneless thighs instead of chicken breast will add more flavor and tenderness.
Cooking bacon in a cold pan and gradually heating helps render fat and crisp it well without burning.
Don’t let the onion brown when cooking the vegetables to keep soup color bright and flavor fresh.
The soup will seem thin before pasta fully cooks, but it thickens as pasta absorbs liquid.
Sourdough bread makes crunchier croutons but regular sandwich bread works fine.
You can substitute low-fat milk or even non-dairy milk alternatives if preferred.

Keywords: chicken noodle soup, creamy soup, homemade croutons, comfort food, easy soup