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Creamy Chicken Noodle Soup with Mini Croutons

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A heartwarming one-pot creamy chicken noodle soup, perfect for chilly days, featuring tender chicken, hearty vegetables, and crispy mini croutons.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the soup
  • 400 g 400g/10oz chicken breast, cut in half horizontally Two small pieces
  • 1/4 tsp 1/4 tsp cooking salt / kosher salt
  • 1/4 tbsp 1/4 tbsp black pepper
  • 4 strips 4 strips streaky bacon Enough to cover the bottom of your pot
  • 30 g 30g/2 tbsp unsalted butter
  • 1/2 1/2 onion, finely diced
  • 2 cloves 2 garlic cloves, finely minced
  • 2 sprigs 2 sprigs thyme (or 1/2 tsp dried thyme, optional)
  • 2 stalks 2 celery stalks, chopped into ~0.5 x 1.2 cm pieces
  • 1 1 carrot, chopped into 0.5 x 1 cm pieces
  • 3/4 cup 3/4 cup corn kernels, frozen, thawed, or canned and drained
  • 4 tbsp 4 tbsp flour
  • 3 cups 3 cups milk, full-fat or low-fat; non-dairy options work too
  • 2 cups 2 cups low-sodium chicken stock/broth
  • 2 cups 2 cups water
  • 1 tsp 1 tsp cooking salt
  • 1 1/3 cups 1 1/3 cups (100g) broken angel hair pasta (or other small, spoon-able pasta)
  • 3/4 cup 3/4 cup frozen peas
  • 1/2 tsp 1/2 tsp finely chopped parsley (optional)
For the croutons
  • 1 cup 1 cup crustless bread, cut into 7mm cubes Sourdough for crunch, or regular sandwich bread
  • 2 tsp 2 tsp olive oil
  • 1 pinch Pinch of cooking salt (for croutons & crispy bacon)

Method
 

Preparation
  1. 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.
  2. In the same pot, melt the butter. Add the diced onion and minced garlic, stirring until they soften and become fragrant.
  3. Next, toss in the chopped celery, carrot, and corn. Sauté for about five minutes to get the veggies tender.
  4. Sprinkle in the flour, stirring well to coat the vegetables and cook off the raw flour taste.
  5. Gradually pour in the milk, chicken stock, and water, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.
  6. Add the broken angel hair pasta, and let it cook according to package instructions until al dente.
  7. Just before serving, stir in frozen peas, season with cooking salt, and garnish with parsley if desired.
Making Croutons
  1. 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

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 4gSodium: 800mgFiber: 4gSugar: 5g

Notes

If you have leftovers, 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. For freezing, store portions without croutons to preserve their texture.
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