Introduction

This creamy chicken noodle soup is a comforting bowl of tender chicken, delicate pasta, and fresh vegetables in a rich, velvety broth. Topped with crispy bacon and crunchy mini croutons, it’s perfect for a cozy lunch or dinner.

Creamy Chicken Noodle Soup with Bacon, Croutons, and Veggies Recipe - Recipe Image

Ingredients

400g (10oz) chicken breast (2 small, cut in half horizontally to form 2 thin steaks; boneless thighs can be substituted)
1/4 tsp cooking salt or kosher salt
1/4 tbsp black pepper
4 strips streaky bacon (enough to cover the base of the 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″ pieces)
1 carrot, chopped (0.5 x 1 cm / 1/5 x 1/2″ pieces)
3/4 cup corn kernels (frozen thawed or canned and drained)
4 tbsp flour
3 cups milk (full fat preferred, low fat or non-dairy OK)
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 angel hair/spaghetti broken into 6 pieces; other small spoon-able pasta works)
3/4 cup frozen peas
1/2 tsp finely chopped parsley (optional)
1 cup crustless bread cut into 7mm (1/4″) cubes (sourdough recommended for crunch but sandwich bread 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 them on a baking tray and bake for 8 to 10 minutes, tossing halfway through, until golden and crisp. Let cool and set aside.
Step 2: Season the chicken breasts evenly with salt and black pepper on both sides.
Step 3: Place the bacon in a single layer in a cold large pot. Turn the heat to medium-high. Cook the bacon until golden and crispy, about 2-3 minutes on the first side and 1 1/2 minutes on the second. Remove bacon and drain on paper towels. Finely chop and set aside for garnish, leaving the bacon fat in the pot.
Step 4: In the same hot pot with bacon fat, cook the chicken for 1 1/2 minutes on each side until lightly golden. Remove the chicken to a plate. When cool enough to handle, chop into small 8mm (1/3″) cubes.
Step 5: Lower heat to medium-high. Melt the butter in the pot. Add onion, garlic, celery, carrot, and thyme sprigs (if using). Cook for about 5 minutes until the carrot softens, stirring regularly and making sure the onions don’t brown.
Step 6: Stir in the flour and cook for 1 minute. Slowly pour in the milk while stirring to dissolve the flour. Add the chicken stock, water, and 1 tsp salt. Stir well 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 will seem thin but will thicken as the pasta cooks.
Step 8: Turn heat back to high and add the broken pasta and corn. Cook for about 5 minutes or until the pasta is soft. Add the peas and chopped chicken (including any juices) for the last 2 minutes of cooking.
Step 9: Ladle the soup into bowls. Sprinkle with the chopped crispy bacon, mini croutons, and a pinch of parsley if desired. Serve immediately and enjoy!

Tips & Variations

Using sourdough bread for croutons adds extra crunch and flavor, but regular sandwich bread works well too.
For a dairy-free version, substitute milk with your preferred plant-based milk.
Boneless chicken thighs can be used instead of breast for a juicier texture.
If you don’t have angel hair pasta, small shapes like orzo or ditalini can be substituted.
Remove thyme sprigs before serving to keep the soup smooth and pleasant.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, adding a splash of water or stock if it has thickened too much. Keep croutons separate and add them just before serving to maintain their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this chicken noodle soup?

Yes, this soup freezes well. Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove, stirring occasionally.

What can I use instead of angel hair pasta?

If you don’t have angel hair pasta, small pasta shapes such as orzo, ditalini, or broken spaghetti pieces work well. Just adjust cooking time so the pasta becomes tender.

Creamy Chicken Noodle Soup with Bacon, Croutons, and Veggies Recipe

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4.9 from 68 reviews

A comforting and creamy chicken noodle soup featuring tender chicken breast, crispy streaky bacon, and homemade mini croutons. This hearty soup combines delicate angel hair pasta, fresh vegetables, and a rich, creamy broth perfect for warming up on cool days.

Author: Bella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Low Salt

Ingredients

Scale

Chicken & Bacon

400g/10oz chicken breast (2 small, halved horizontally to form thin steaks; can substitute with boneless thighs)
1/4 tsp cooking salt / kosher salt
1/4 tbsp black pepper
4 strips streaky bacon (enough to cover base of pot)

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

Soup Base & Pasta

30g/2 tbsp unsalted butter
4 tbsp flour
3 cups milk (full fat preferred but low fat or non-dairy acceptable)
2 cups low sodium chicken stock/broth
2 cups water
1 tsp cooking salt
1 1/3 cups (100g) broken angel hair pasta (or angel hair/spaghetti broken into 6 pieces, or other small spoon-able pasta)

Croutons

1 cup crustless bread, cut into 7mm (1/4″) cubes (sourdough or regular sandwich bread)
2 tsp olive oil
Pinch cooking salt / kosher salt

Instructions

Croutons & Crispy Bacon: Preheat the oven to 180°C (345°F) conventional or 160°C fan-forced. Toss the cubed bread 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. For the bacon, place the strips in a single layer in a cold large pot. Heat over medium-high heat and cook bacon until golden on both sides—about 2-3 minutes on the first side and 1.5 minutes on the second. Remove bacon and drain on paper towels. When cool, finely chop and set aside for garnish.
Season Chicken: Sprinkle both sides of the chicken breasts with salt and black pepper evenly.
Cook Chicken: In the same pot with the reserved bacon fat still hot, cook the chicken pieces for 1.5 minutes per side until lightly golden. Remove from pot and let cool enough to handle, then chop into small 8mm (1/3 inch) cubes.
Prepare Broth: Lower heat to medium-high. Melt butter in the same pot. Add diced onion, minced garlic, chopped celery, carrot pieces, and thyme sprigs if using. Cook for about 5 minutes until the carrot softens and the onion is translucent, stirring regularly to prevent browning. Sprinkle flour over and stir for 1 minute to cook out raw flavor. Slowly pour in the milk while stirring constantly until the flour dissolves smoothly. Add chicken stock, water, and salt, stirring to combine.
Simmer Soup: Increase heat to high and bring the mixture to a gentle simmer. Then lower heat and simmer gently for 5 minutes, stirring occasionally. The broth will seem thin but will thicken as pasta cooks.
Cook Pasta & Vegetables: Turn heat back up to high. Add the broken angel hair pasta and corn kernels. Cook for 5 minutes until pasta becomes tender. Add frozen peas and the chopped chicken (including any juices) for the last 2 minutes to heat through.
Serve: Ladle the hot soup into bowls. Garnish with the crispy chopped bacon, homemade mini croutons, and a pinch of chopped parsley if desired. Enjoy immediately for the best texture and flavor.

Notes

Bacon fat adds wonderful flavor to the soup; do not discard it after cooking the bacon.
Using thinner chicken pieces helps them cook quickly and evenly in the pot.
Angel hair pasta or broken spaghetti works best as it cooks quickly and fits nicely into a spoon.
Allow the soup to simmer gently after adding milk and flour to avoid curdling and help thicken the broth.
Croutons can be adjusted in crunchiness by slightly altering baking time based on bread type.
Frozen peas and corn add color and sweetness—feel free to substitute with fresh when available.
For dairy-free option, use non-dairy milk like oat or almond milk and ensure stock is suitable.

Keywords: Creamy chicken noodle soup, homemade croutons, chicken soup recipe, quick chicken noodle soup, comfort food soup