If you’re craving a soul-warming bowl that feels like a big cozy hug, this Creamy Chicken Noodle Soup with Bacon, Croutons, and Mini Pasta Recipe is an absolute delight. It blends tender chicken, crispy bacon, and homemade crunchy croutons with soft mini pasta all swimming in a luscious, creamy broth. Each spoonful bursts with layers of flavor and texture—from the silky base to the sweet pops of corn and peas, all topped with that irresistible bacon crunch. Whether you’re battling a chilly day or just need a comforting meal, this recipe hits all the right notes and is easy enough to whip up on any weeknight.
Ingredients You’ll Need
This Creamy Chicken Noodle Soup with Bacon, Croutons, and Mini Pasta Recipe relies on simple, wholesome ingredients that combine perfectly to create something truly special. Each one plays a crucial role—seasoning the chicken, building the broth’s deep flavors, or adding a satisfying crunch to every bite.
- 400g/10oz chicken breast: Thinly sliced for quick cooking and tender pieces throughout the soup.
- 1/4 tsp cooking salt / kosher salt: Essential for seasoning and bringing out all the flavors.
- 1/4 tbsp black pepper: Adds gentle warmth and a mild kick to the chicken.
- 4 strips streaky bacon: Gives the soup an irresistible smoky crispness.
- 30g/2 tbsp unsalted butter: Creates a rich, silky base for sautéing veggies and thickening the broth.
- 1/2 onion, finely diced: Unlocks a subtle sweetness and depth to the broth.
- 2 garlic cloves, finely minced: Adds aromatic warmth without overpowering.
- 2 sprigs thyme or 1/2 tsp dried thyme (optional): A delicate herbal note that brightens the soup.
- 2 celery stalks, chopped: Provides a fresh, slightly crisp texture and flavor.
- 1 carrot, chopped: Brings in natural sweetness and vibrant color.
- 3/4 cup corn kernels (frozen thawed or canned drained): Adds pleasant bursts of sweet juiciness.
- 4 tbsp flour: The secret to that creamy texture without heaviness.
- 3 cups milk (full fat best, low fat or non-dairy okay): Ensures the soup is luxuriously smooth.
- 2 cups low sodium chicken stock/broth: Infuses savory depth to every sip.
- 2 cups water: Balances the broth for a lighter finish.
- 1 tsp cooking salt: More seasoning for the broth’s perfection.
- 1 1/3 cups (100g) broken angel hair pasta: Small enough to spoon up easily, offering comforting noodles in every bite.
- 3/4 cup frozen peas: Adds a pop of color and sweetness near the end of cooking.
- 1/2 tsp finely chopped parsley (optional): For a fresh, herby finish at serving.
- 1 cup crustless bread, cut into 7mm cubes: To make your own golden, crunchy croutons.
- 2 tsp olive oil: Helps crisp up those croutons beautifully in the oven.
- Pinch cooking salt/kosher salt: Season the croutons to perfection.
How to Make Creamy Chicken Noodle Soup with Bacon, Croutons, and Mini Pasta Recipe
Step 1: Make the Croutons & Cook the Bacon
Start by preheating your oven to 180°C/350°F (160°C fan). Toss those bread cubes with olive oil and a pinch of salt, then roast them for about 8 to 10 minutes, tossing halfway through so every piece gets beautifully golden and crunchy. While the bread crisps up, lay your streaky bacon in a cold pot and gradually heat it over medium-high until the strips turn golden and crisp on both sides. Remove the bacon and drain it on paper towels—this crispy bacon will add a smoky pop that elevates the entire soup.
Step 2: Season and Cook the Chicken
Season your chicken breasts generously with salt and pepper on both sides. Using the same pot that has all that delicious bacon fat, cook the chicken over medium-high heat for about one and a half minutes per side until just golden. Once cool enough, chop into small, tender cubes that will mingle perfectly within the soup.
Step 3: Build the Broth and Vegetables
Lower your heat to medium-high and melt butter in the same pot. Add finely diced onion, garlic, chopped celery, carrots, and the optional thyme sprigs. Cook this mixture gently for about 5 minutes until the carrot softens and the vegetables release their lovely aromas—just be careful not to brown the onion. Stir in the flour and cook for a minute to form a roux. Slowly whisk in the milk to create a creamy base without lumps, followed by the chicken stock, water, and a teaspoon of salt. Stir everything together well.
Step 4: Simmer and Thicken the Soup
Raise the heat and bring the soup to a simmer. Then reduce the heat and gently simmer for 5 minutes, stirring occasionally. At this stage, the soup is still a bit thin, but don’t worry; it will thicken beautifully as the pasta cooks. Patience here really pays off!
Step 5: Cook the Pasta, Corn, Peas, and Chicken
Turn the heat back up to high and add the broken angel hair pasta along with the sweet corn kernels. Let it cook for about 5 minutes until the pasta softens. In the last two minutes of cooking, stir in the frozen peas and those tender pieces of chicken along with any juices resting on the plate. This keeps everything warm and melds all the flavors together in hearty harmony.
Step 6: Serve Hot with Bacon and Croutons
Ladle the soup into warm bowls and generously sprinkle with the chopped crispy bacon and toasted croutons. Finish with a pinch of finely chopped parsley if you like for a fresh, bright touch. Then sit down and dig into one of the most comforting bowls of creamy chicken noodle soup you’ll ever taste!
How to Serve Creamy Chicken Noodle Soup with Bacon, Croutons, and Mini Pasta Recipe
Garnishes
This soup shines when topped with a handful of crispy bacon and golden croutons, providing a wonderful contrast to the smooth broth and tender chicken. A sprinkle of fresh parsley not only amps up the color but adds a subtle herbaceous note that keeps every spoonful exciting.
Side Dishes
Pair this hearty soup with a simple green salad or a crusty baguette for dipping if you want to keep things light. Alternatively, a grilled cheese sandwich complements the creamy texture perfectly, creating a satisfying, lunch-date-worthy combo.
Creative Ways to Present
For a fun twist, serve this in rustic bread bowls instead of regular bowls and let the soup soak into the delicious edible container. Or create mini soup shooters for parties, topped with tiny croutons and bacon bits for a charming appetizer that packs all the charm of this Creamy Chicken Noodle Soup with Bacon, Croutons, and Mini Pasta Recipe into bite-sized servings.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld together, making leftovers even more delicious the next day.
Freezing
If you want to keep this comforting Creamy Chicken Noodle Soup with Bacon, Croutons, and Mini Pasta Recipe ready for busy days, freeze it in individual portions. Just be aware that pasta can sometimes become a bit softer after freezing and reheating, so you might prefer to add freshly cooked pasta when you reheat.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and to revive that creamy texture. If the soup has thickened too much in the fridge, add a splash of milk or broth to loosen it up — it will come back to the perfect consistency quickly.
FAQs
Can I use boneless thighs instead of chicken breasts?
Absolutely! Boneless thighs add extra juiciness and flavor, making the soup even more tender and delicious. Just adjust the cooking time slightly if needed, but thin slices or small cubes work best here.
What can I substitute for angel hair pasta?
If you don’t have angel hair pasta, small spoon-able pasta shapes like ditalini or broken spaghetti pieces work well in this recipe. The goal is to have small pasta that cooks quickly and fits nicely in every spoonful.
Is the soup gluten-free?
This recipe contains flour and bread for thickening and croutons, so it’s not gluten-free as is. However, you can swap the flour for a gluten-free alternative and use gluten-free bread for croutons to make an allergy-friendly version.
Can I make this soup dairy-free?
Yes! Try substituting the milk with your favorite unsweetened non-dairy milk like oat or almond milk, and use dairy-free butter or oil in place of the butter. The soup will still have a lovely creamy texture and rich flavor.
How do I get crispy croutons without an oven?
If you don’t have an oven handy, you can toast your bread cubes in a skillet over medium heat with olive oil and salt, stirring frequently until they are evenly golden and crunchy. It’s a quick alternative that works beautifully.
Final Thoughts
This Creamy Chicken Noodle Soup with Bacon, Croutons, and Mini Pasta Recipe is a true weeknight champion, bringing together simple ingredients into one unforgettable bowl of comfort. With its creamy broth, tender chicken, crispy bacon, and that satisfying crunch of homemade croutons, it’s a recipe you’ll want in your regular rotation. Trust me, once you try this cozy classic, you’ll be making it again and again to share with those you love.
Print
Creamy Chicken Noodle Soup with Bacon, Croutons, and Mini Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and creamy chicken noodle soup featuring tender chicken breast, crispy bacon, fresh vegetables, and mini homemade croutons. This hearty soup is perfect for a cozy meal, combining a rich broth thickened with milk and flour, angel hair pasta, sweet corn, and peas for a delightful texture and flavor balance.
Ingredients
Chicken & 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 base of pot)
- 1/4 tsp cooking salt / kosher salt (for seasoning chicken)
- 1/4 tbsp black pepper
Vegetables & 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″ 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)
- 3/4 cup frozen peas
- 1/2 tsp finely chopped parsley (optional)
Dairy & Liquids
- 30g / 2 tbsp unsalted butter
- 3 cups milk (full fat preferred, low fat or non-dairy alternatives acceptable)
- 2 cups low sodium chicken stock or broth
- 2 cups water
Dry Ingredients
- 4 tbsp flour
- 1 1/3 cups (100g) broken angel hair pasta (or angel hair pasta/spaghetti broken into 6 pieces, or other small, spoon-able pasta)
- 1 tsp cooking salt
Croutons
- 1 cup bread (crustless, cut into 7mm / 1/4″ cubes – sourdough or regular sandwich bread)
- 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 evenly 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.
- Season Chicken: Sprinkle both sides of the chicken breasts with 1/4 tsp cooking salt and black pepper to season evenly.
- Cook Crispy Bacon: Place bacon strips in a single layer in an unheated large pot. Turn the heat to medium-high and cook the bacon until golden on both sides, approximately 2-3 minutes on the first side and 1 1/2 minutes on the second. Remove the bacon, leaving the fat in the pot, and drain on paper towels to crisp. Finely chop bacon and set aside for garnish.
- Cook Chicken: Using the same pot with bacon fat, cook the chicken steaks over medium-high heat for 1 1/2 minutes per side until lightly golden. Remove from the pot and let cool slightly. Chop into small 8 mm (1/3″) cubes.
- Make Broth Base: Lower heat to medium-high. Melt unsalted butter in the pot. Add diced onion, minced garlic, chopped celery, carrot pieces, and thyme sprigs (if using). Cook for 5 minutes, stirring regularly, until the carrot softens and onion is translucent but not browned.
- Thicken Soup: Stir in the flour and cook for 1 minute to eliminate the raw flour taste. Gradually pour in the milk while stirring continuously to dissolve the flour mixture smoothly. Then add chicken stock, water, and 1 tsp salt. Stir to combine all ingredients.
- Simmer: Increase heat to high and bring the mixture to a simmer. Reduce heat to maintain a gentle simmer and cook for 5 minutes, stirring occasionally. The soup will appear thin but will thicken as pasta cooks.
- Cook Pasta and Add Vegetables: Turn heat back to high, add broken angel hair pasta and corn kernels to the pot. Cook for 5 minutes or until the pasta softens. Add frozen peas and chopped chicken (including any accumulated juices) during the last 2 minutes of cooking to warm through.
- Serve: Ladle the creamy chicken noodle soup into bowls. Garnish with chopped crispy bacon, homemade croutons, and a sprinkle of finely chopped parsley. Serve hot and enjoy!
Notes
- Using full-fat milk enhances creaminess, but low-fat or non-dairy alternatives work if needed.
- The bacon fat adds depth of flavor when cooking the chicken and vegetables — do not discard it.
- Sourdough bread makes crunchier croutons but regular sandwich bread works fine.
- Be careful not to brown the onion when sautéing; it should soften and become translucent.
- The soup thickens as the pasta cooks; don’t worry if it seems thin at the simmer stage.
- Chicken thighs can be substituted for breast if preferred.
- For a gluten-free option, use gluten-free flour and suitable pasta and bread.
