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Creamy chicken noodle soup with mini croutons

Creamy Chicken Noodle Soup with Mini Croutons to Warm Your Soul

This Creamy Chicken Noodle Soup with Mini Croutons is the ultimate antidote to a chilly evening, combining tender chicken, vibrant vegetables, and soft noodles in a rich broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 cups chicken breast boneless, cut into bite-sized cubes
  • 4 slices streaky bacon cooked crispy
  • 2 tablespoons unsalted butter for sautéing
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 stalks celery diced
  • 2 medium carrot diced
  • 1 cup frozen corn can use canned, drained
  • 1/4 cup flour for thickening
  • 2 cups milk full-fat or non-dairy
  • 4 cups low sodium chicken stock
  • 1 cup water to adjust consistency
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups angel hair pasta
  • 1 cup frozen peas can be added directly while frozen
For the Croutons
  • 2 slices bread for croutons sourdough, cubed
  • 1 tablespoon olive oil for tossing

Equipment

  • large pot
  • Oven
  • Baking sheet
  • Knife
  • Cutting Board
  • Mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 180°C (350°F). Cut the bread into small cubes and toss with olive oil and salt. Spread on a baking sheet and bake for 8–10 minutes until crispy.
  2. Season chicken with salt and pepper. Cook bacon in a large pot over medium heat until crispy, about 5-7 minutes. Remove bacon, leaving fat in the pot.
  3. In the same pot, add the chicken and sauté for 6–8 minutes until golden. Remove and chop into cubes.
  4. Melt butter in the pot and sauté onion, garlic, celery, and carrot for about 5 minutes until tender.
  5. Sprinkle flour over the vegetables, stir for a minute, then gradually pour in milk, stirring to avoid lumps. Add chicken stock and water, then season with salt.
  6. Once simmering, add pasta and corn, cooking for about 5 minutes until the pasta is tender.
  7. In the last 2 minutes, stir in peas and chicken, combining well.
  8. Serve soup in bowls topped with crispy croutons and crumbled bacon. Optional: garnish with fresh parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 700mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 300IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Keep pasta and broth separate when storing leftovers to prevent sogginess.

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