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Creamy chicken noodle soup with mini croutons

Creamy Chicken Noodle Soup with Mini Croutons for Cozy Nights

This creamy chicken noodle soup with mini croutons is a delightful comfort that's perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 cups Chicken Breast Can be substituted with boneless thighs.
  • 4 slices Streaky Bacon Use leaner bacon for a healthier twist.
  • 2 tablespoons Unsalted Butter For sautéing vegetables and creating a roux.
  • 1 medium Onion Finely diced.
  • 2 cloves Garlic Minced.
  • 1 teaspoon Thyme Optional; dried thyme works well too.
  • 2 stalks Celery Chopped finely.
  • 1 medium Carrot Chopped evenly.
  • 1 cup Corn Kernels Can use frozen or canned.
  • 1 third cup Flour
  • 3 cups Milk Full-fat preferred, but low-fat or non-dairy is fine.
  • 4 cups Low Sodium Chicken Stock/Broth Choose low sodium to control salt levels.
  • 1 cup Water Adjust as needed.
  • 1 teaspoon Cooking Salt Taste and adjust based on stock's saltiness.
  • 2 cups Angel Hair Pasta Can substitute with broken spaghetti.
  • 1 cup Frozen Peas Add straight from the freezer.
  • 1 tablespoon Parsley Optional, for garnish.
  • 4 slices Bread Cut into cubes for croutons.
For the Croutons
  • 2 cups Bread Cubes Use sourdough or your favorite bread.
  • 2 tablespoons Olive Oil Can substitute with melted butter.
  • 1 teaspoon Salt Lightly sprinkle before baking.

Equipment

  • Large Pot
  • Baking sheet
  • Oven
  • cutting board
  • knife

Method
 

Prepare Croutons
  1. Preheat your oven to 180°C (345°F). Cut your favorite bread into cubes and toss them with olive oil and a pinch of salt. Spread the cubes on a baking sheet and bake for about 8-10 minutes or until golden.
Cook Bacon
  1. In a large pot, add streaky bacon and cook until golden brown and crispy, about 5-7 minutes. Remove bacon and let drain, leaving fat in pot.
Cook Chicken
  1. In the same pot, add seasoned chicken breasts and cook for about 5-6 minutes on each side until golden. Remove and chop into small cubes.
Make Broth
  1. Melt unsalted butter in pot. Add onion, garlic, celery, carrot, and thyme. Sauté for about 5 minutes until softened. Sprinkle in flour, stir for 1 minute, then whisk in milk, broth, water, and salt.
Simmer Soup
  1. Raise heat to boil the soup mixture; reduce to a simmer for about 5 minutes.
Cook Pasta
  1. Stir in pasta and corn kernels, cooking for about 5 minutes, then add peas and chopped chicken for the final 2 minutes.
Serve
  1. Ladle soup into bowls and top with croutons, bacon bits, and parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 700IUVitamin C: 15mgCalcium: 150mgIron: 2.5mg

Notes

For leftovers, separate the broth from the pasta and chicken to prevent sogginess.

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