Creamy Chicken Noodle Soup with Mini Croutons
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Creamy Chicken Noodle Soup with Mini Croutons: A Comforting Classic
There’s something truly heartwarming about a bowl of creamy chicken noodle soup, especially on a chilly day. This particular recipe not only warms you from the inside out but also makes the kitchen smell heavenly. I’ll never forget the first time I prepared this dish; the combination of tender chicken, hearty vegetables, and crispy mini croutons left my family begging for seconds. It’s the ideal meal for a weeknight dinner, a cozy lunch, or even a gathering of friends.
Why make this recipe
Reasons to try it
This creamy chicken noodle soup stands out for several reasons. First and foremost, it’s a one-pot wonder! Everything comes together seamlessly, allowing for easy cleanup—a win for any busy cook. It’s also budget-friendly, making it a great option for families. With flavors that appeal to both adults and kids, it’s the perfect way to gather everyone at the table. Not to mention, this soup can serve as comfort food during cold winter nights or act as a remedy when you’re feeling under the weather.
“This soup is an absolute game changer! The flavors are so comforting, and the croutons add the perfect crunch. My kids devoured it!” – Happy Family Cook
How to make Creamy Chicken Noodle Soup with Mini Croutons
The cooking process explained
Making this creamy chicken noodle soup is a delightful journey. You’ll start by sautéing bacon to create a base of flavor, then build layers with fresh vegetables before adding in your creamy broth and pasta. The entire process takes about 45 minutes, allowing you to whip up a nourishing meal fast. Don’t forget the crispy mini croutons that elevate this dish to the next level!
What you’ll need
Here’s a handy list of ingredients for your soup masterpiece:
- 400g/10oz chicken breast (two small, cut in half horizontally)
- 1/4 tsp cooking salt / kosher salt
- 1/4 tbsp black pepper
- 4 strips streaky bacon (enough to cover the bottom of your 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 into ~0.5 x 1.2 cm pieces)
- 1 carrot (chopped into 0.5 x 1 cm pieces)
- 3/4 cup corn kernels (frozen, thawed, or canned and drained)
- 4 tbsp flour
- 3 cups milk (full-fat or low-fat; non-dairy options work too)
- 2 cups low-sodium chicken stock/broth
- 2 cups water
- 1 tsp cooking salt
- 1 1/3 cups (100g) broken angel hair pasta (or other small, spoon-able pasta)
- 3/4 cup frozen peas
- 1/2 tsp finely chopped parsley (optional)
- 1 cup crustless bread (cut into 7mm cubes; sourdough for crunch, or regular sandwich bread)
- 2 tsp olive oil
- Pinch of cooking salt (for croutons & crispy bacon)
This ingredient list flexibly accommodates substitutions—like using boneless thighs instead of chicken breast or adding your favorite veggies for a personal touch.
Step-by-step instructions
How to prepare it
Crispy Bacon Base: Start by adding the streaky bacon to a large pot over medium heat. Let it cook until crispy, then remove and set aside, keeping the rendered fat in the pot.
Sauté Aromatics: In the same pot, melt the butter. Add the diced onion and minced garlic, stirring until they soften and become fragrant.
Add Vegetables: Next, toss in the chopped celery, carrot, and corn. Sauté for about five minutes to get the veggies tender.
Thickening Agent: Sprinkle in the flour, stirring well to coat the vegetables and cook off the raw flour taste.
Creamy Broth: Gradually pour in the milk, chicken stock, and water, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.
Cook Pasta: Add the broken angel hair pasta, and let it cook according to package instructions until al dente.
Finish It Off: Just before serving, stir in frozen peas, season with cooking salt, and garnish with parsley if desired.
Crispy Bites: For the croutons, toss the bread cubes in olive oil along with a pinch of salt. Bake in a 350°F (175°C) oven until golden brown and crispy, about 10-12 minutes.
Best ways to enjoy it
Serving suggestions
To serve this creamy chicken noodle soup, ladle generous portions into bowls and top with the crispy mini croutons for that delightful crunch. Pair it with a simple green salad for a light meal or some garlic bread if you’re feeling indulgent. A sprinkling of extra parsley or a dash of chili flakes can offer a burst of color and flavor that makes your soup pop visually and tastefully!
Storage and reheating tips
Keeping leftovers fresh
If you find yourself with leftovers (which is likely, given how satisfying this soup is), store them in an airtight container in the refrigerator for up to three days. When reheating, add a splash of milk or water to restore its creamy consistency. If you want to freeze portions for later, be mindful to store them without the croutons, as they tend to lose their crispy texture when thawed.
Helpful cooking tips
Pro chef tips
- For even more flavor, try incorporating fresh herbs like dill or basil for a herby twist.
- If you’re pressed for time, use rotisserie chicken instead of raw chicken breast to speed up the cooking.
- If you prefer a thicker soup, add a bit more flour when cooking the vegetables or reduce the amount of stock.
Creative twists
Recipe variations
Want to switch things up? Consider adding diced potatoes for extra heartiness or using different pasta shapes like shells or elbow macaroni. You could make it a creamy veggie soup by leaving out the chicken entirely and adding seasonal vegetables like spinach, zucchini, or bell peppers.
Your questions answered
How long does this soup take to prepare?
Expect to spend about 45 minutes from start to finish, making it an excellent option for weeknight dinners!Can I make this soup in advance?
Absolutely! It keeps well in the fridge for about three days, or you can freeze it for up to three months without the croutons.What can I substitute for chicken?
Feel free to use boneless chicken thighs or even tofu for a vegetarian alternative!
This creamy chicken noodle soup, with its crispy mini croutons, is bound to become a staple in your home. Not only does it deliver on flavor, but it also warms up the whole spirit of your family gatherings. Enjoy cooking!
Creamy Chicken Noodle Soup with Mini Croutons
Ingredients
Method
- Start by adding the streaky bacon to a large pot over medium heat. Let it cook until crispy, then remove and set aside, keeping the rendered fat in the pot.
- In the same pot, melt the butter. Add the diced onion and minced garlic, stirring until they soften and become fragrant.
- Next, toss in the chopped celery, carrot, and corn. Sauté for about five minutes to get the veggies tender.
- Sprinkle in the flour, stirring well to coat the vegetables and cook off the raw flour taste.
- Gradually pour in the milk, chicken stock, and water, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.
- Add the broken angel hair pasta, and let it cook according to package instructions until al dente.
- Just before serving, stir in frozen peas, season with cooking salt, and garnish with parsley if desired.
- For the croutons, toss the bread cubes in olive oil along with a pinch of salt. Bake in a 350°F (175°C) oven until golden brown and crispy, about 10-12 minutes.
Nutrition
Notes
