Introduction

This creamy chicken noodle soup is a comforting bowl of goodness, enriched with tender chicken, fresh vegetables, and delicate angel hair pasta. Topped with crispy bacon and homemade mini croutons, it’s a delightful meal perfect for any day when you need warmth and flavor.

Creamy Chicken Noodle Soup with Crispy Bacon and Croutons Recipe - Recipe Image

Ingredients

400g/10oz chicken breast (2 small, cut in half horizontally to form 2 thin steaks; substitute boneless thighs if preferred)
1/4 tsp cooking salt or kosher salt
1/4 tbsp black pepper
4 strips streaky bacon (enough to cover base of 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 (1/5 x 1/2″) pieces
1 carrot, chopped into 0.5 x 1 cm (1/5 x 1/2″) pieces
3/4 cup corn kernels (frozen thawed or canned drained)
4 tbsp flour
3 cups milk (full fat preferred, low fat or non-dairy acceptable)
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, 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 (1/4″) cubes (sourdough for crunch, regular sandwich bread works too)
2 tsp olive oil
Pinch cooking salt or kosher salt for croutons

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, then spread on a baking tray. Bake for 8 to 10 minutes, tossing halfway through, until golden and crisp. Let cool and set aside.
Step 2: Sprinkle both sides of the chicken with 1/4 tsp salt and 1/4 tbsp black pepper to season evenly.
Step 3: Place the bacon strips in a single layer in a large, cold pot. Turn heat to medium-high and cook bacon until golden on both sides, about 2-3 minutes on first side and 1.5 minutes on second. Remove bacon, drain on paper towels, then finely chop. Leave the bacon fat in the pot.
Step 4: In the same pot with bacon fat, cook the seasoned chicken for 1.5 minutes per side until light golden. Remove and chop into small 8mm (1/3″) cubes once cool enough to handle.
Step 5: Lower heat to medium-high and melt the butter in the pot. Add onion, garlic, celery, carrot, and thyme sprigs if using. Cook for about 5 minutes, stirring regularly, until the carrot softens but the onion does not brown.
Step 6: Stir in the flour and cook for 1 minute. Slowly pour in the milk while stirring to dissolve the flour without lumps. Then add chicken stock, water, and 1 tsp salt, stirring to combine.
Step 7: Increase heat to high and bring the soup to a simmer. Reduce heat and let it simmer gently for 5 minutes, stirring occasionally. The soup will seem thin now but will thicken as the pasta cooks.
Step 8: Return heat to high. Add the broken pasta and corn. Cook for 5 minutes, or until pasta is soft. In the last 2 minutes, add frozen peas and chopped chicken with any juices.
Step 9: Ladle the soup into bowls, then sprinkle with the crispy bacon, mini croutons, and a pinch of chopped parsley if desired. Serve warm and enjoy!

Tips & Variations

For a richer soup, use full-fat milk or add a splash of cream at the end.
Substitute boneless chicken thighs for a juicier texture.
Try different small pasta shapes like orzo or small shells if angel hair isn’t available.
Make the croutons ahead and store in an airtight container for up to 3 days to save time.
Add a pinch of smoked paprika or a dash of hot sauce for a flavor twist.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking. Croutons are best stored separately to keep their crunch and can be added just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of fresh?

Yes, but make sure to fully thaw the chicken before cooking to ensure even cooking and food safety.

What can I substitute for angel hair pasta?

Small pasta shapes like orzo, small shells, or broken spaghetti work well as alternatives to angel hair in this soup.

Creamy Chicken Noodle Soup with Crispy Bacon and Croutons Recipe

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4.8 from 73 reviews

A comforting and creamy chicken noodle soup featuring tender chicken breast, crisp bacon, fresh vegetables, and mini homemade croutons. This hearty soup combines the flavors of bacon fat, fresh thyme, and milk with angel hair pasta and sweet corn for a deliciously creamy and satisfying meal.

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

Ingredients

Scale

Chicken and Bacon

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 / kosher salt
1/4 tbsp black pepper
4 strips streaky bacon (enough to cover base of pot)

Vegetables and 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 and Liquids

30g/2 tbsp unsalted butter
4 tbsp flour
3 cups milk (full fat best but low fat or non-dairy acceptable)
2 cups low sodium chicken stock/broth
2 cups water
1 tsp cooking salt

Pasta and Croutons

1 1/3 cups (100g) broken angel hair pasta (or angel hair/spaghetti broken into 6 pieces, or other small spoon-able pasta)
1 cup bread (crustless, cut into 7mm / 1/4″ cubes; sourdough preferred for crunch but regular sandwich bread also works)
2 tsp olive oil
Pinch cooking salt / kosher salt (for croutons)

Instructions

Croutons & crispy bacon: Preheat the oven to 180°C/345°F (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, until the croutons are golden and fully crisp. Let cool on the tray and set aside.
Season chicken: Sprinkle both sides of the chicken breasts with 1/4 tsp cooking salt and 1/4 tbsp black pepper evenly and set aside.
Crispy bacon: Place the bacon strips in a single layer in a cold large pot. Turn heat to medium-high and cook the bacon until golden on both sides, about 2-3 minutes on the first side and 1 1/2 minutes on the second. Remove bacon, drain on paper towels to crisp as it cools, finely chop, and set aside for garnish. Leave bacon fat in the pot.
Cook chicken: In the same pot with bacon fat, cook the seasoned chicken for 1 1/2 minutes on each side until lightly golden. Remove onto a plate and let cool slightly, then chop into small 8 mm / 1/3″ cubes.
Make the broth base: Lower heat to medium-high. Melt butter in the same pot. Add diced onion, minced garlic, celery, carrot, and thyme sprigs (if using). Cook for about 5 minutes until the carrot softens, stirring regularly and avoiding browning the onions. Add flour and stir continuously for 1 minute to form a roux. Slowly pour in the milk while stirring to dissolve the flour. Then add chicken stock, water, and 1 tsp cooking salt; stir to combine.
Simmer the soup: Increase heat to high and bring soup to a simmer. Reduce heat to low and let it simmer gently for 5 minutes, stirring occasionally. The soup will appear thin but will thicken as the pasta cooks.
Add pasta and corn: Turn heat back to high. Add the broken angel hair pasta and corn kernels. Cook for 5 minutes until the pasta is tender, then add frozen peas and the chopped chicken with any juices during the last 2 minutes of cooking.
Serve: Ladle soup into bowls. Garnish with the chopped crispy bacon, homemade mini croutons, and a pinch of chopped parsley if desired. Enjoy hot!

Notes

For a crunchier texture, sourdough bread is preferred for croutons, but regular sandwich bread also works well.
Cooking bacon in a cold pan and gradually increasing heat renders more fat and crisps better.
Use full-fat milk for the creamiest texture; low-fat or non-dairy milk can be used as alternatives but will affect richness.
The soup looks thin before adding pasta but thickens nicely as pasta absorbs liquid.
If boneless thighs are used instead of breast, adjust cooking time slightly to ensure they are fully cooked but remain tender.

Keywords: chicken noodle soup, creamy chicken soup, homemade croutons, comfort food, bacon chicken soup, easy chicken soup