Creamy bacon chicken noodle soup is a thick, milky soup loaded with tender shredded chicken, crisp bacon, corn, peas, and broken angel hair pasta. It is finished with a handful of golden mini croutons that add crunch to every spoonful.
A roux of butter and flour gives the broth its body, and a mix of milk and chicken broth keeps the flavor balanced. The chicken poaches right in the pot, so everything cooks in one pot except the croutons.
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Why This Creamy Bacon Chicken Noodle Soup Recipe Works
A roux of butter and flour thickens the soup without cream, so the texture is silky but not heavy.
Cooking the bacon first leaves flavorful fat in the pot, which the butter and vegetables build on.
Homemade croutons baked in a hot oven stay crisp on top of the soup and add contrast to the soft noodles.
Ingredients for Creamy Bacon Chicken Noodle Soup
- 14 ounces boneless chicken breast (2 small, sliced in half horizontally)
- 1/4 teaspoon kosher salt, for the chicken
- 1/4 teaspoon black pepper
- 4 slices bacon
- 2 tablespoons unsalted butter
- 1/2 onion, finely diced
- 2 cloves garlic, finely minced
- 2 sprigs fresh thyme
- 2 celery stalks, chopped
- 1 carrot, chopped
- 3/4 cup corn kernels, frozen and thawed or canned and drained
- 1/4 cup all purpose flour
- 3 cups whole milk
- 2 cups low sodium chicken broth
- 2 cups water
- 1/4 teaspoon kosher salt, for the soup
- 3 1/2 ounces angel hair pasta, broken into pieces
- 3/4 cup frozen peas
- 1 tablespoon chopped fresh parsley
- 1 cup crustless bread cubes, cut 1/4 inch, for the croutons
- 2 teaspoons olive oil, for the croutons
- 1 pinch kosher salt, for the croutons
Chicken breast. Slicing it in half horizontally makes thin steaks that cook quickly and evenly.
Bacon. Cook it until crisp, then crumble it over the soup.
Flour roux. Cooking the flour for a minute removes the raw taste and thickens the soup.
Pasta. Broken angel hair is easy to eat with a spoon. Small shapes also work.
Croutons. Small bread cubes bake crisp and stay crunchy on the hot soup.
How to Make Creamy Bacon Chicken Noodle Soup
1. Bake the croutons Heat the oven to 375 degrees F. Toss the bread cubes with the olive oil and pinch of salt, spread them on a baking sheet, and bake 10 to 15 minutes, until golden and crisp.
2. Cook the bacon Meanwhile, cook the bacon in a large pot until crisp. Move it to a plate and leave the rendered fat in the pot.
3. Soften the vegetables Melt the butter in the same pot. Cook the onion, garlic, thyme, celery, and carrot for about 5 minutes, until soft.
4. Make the base Stir in the corn and flour and cook for 1 minute. Gradually add the milk, broth, and water, stirring to blend, and bring to a gentle simmer.
5. Cook the chicken Season the chicken with 1/4 teaspoon salt and the pepper and lower it into the soup. Simmer about 10 minutes, until it reaches 165 degrees F. Move it to a board and shred it.
6. Add the pasta Return the chicken to the pot with the soup salt, pasta, and peas, and cook 5 to 7 minutes, until the pasta is tender. Stir in the parsley and adjust the seasoning.
How to Serve Creamy Bacon Chicken Noodle Soup
Ladle the soup into wide bowls and top with crumbled bacon and croutons. Warm fluffy homemade dinner rolls and Roasted chile cheese cornbread go well with it, and an Italian house salad adds crunch. For another bowl on the table, try creamy pumpkin soup.
How to Store and Reheat Creamy Bacon Chicken Noodle Soup
Cool the soup and refrigerate within 2 hours for up to 3 days. Freezing is not recommended because the milk may separate and the pasta softens. Store croutons and bacon separately at room temperature, and reheat the soup gently on the stove until it reaches 165 degrees F, adding milk or broth if it has thickened.
Tips and Variations for Creamy Bacon Chicken Noodle Soup
Poach gently. A gentle simmer keeps the chicken tender. A hard boil makes it tough.
Whisk in the milk. Add liquid gradually while stirring so the roux stays smooth.
Thaw the corn. Thawed corn does not cool the soup as it cooks.
Do not overcook pasta. Pasta keeps softening in the hot soup, so pull it when just tender.
Use thighs. Boneless thighs also work and cook a little longer.
Add spice. A pinch of red pepper flakes or cayenne adds warmth.
Choose the bread. Sourdough croutons are crunchier, while sandwich bread is softer.
Dairy safety. Chill milk based soups quickly and reheat to steaming. Storage guidance in the Purdue Extension guide to storing leftovers helps with leftover soup.
Frequently Asked Questions About Creamy Bacon Chicken Noodle Soup
Can I make creamy bacon chicken noodle soup ahead?
Yes, but stir the pasta in just before serving, since it keeps absorbing liquid. Make the croutons fresh.
How do I thicken creamy bacon chicken noodle soup?
Simmer a few minutes longer without the lid so the liquid reduces.
Can I freeze creamy bacon chicken noodle soup?
Freezing is not recommended since the milk can separate. Refrigerate leftovers for up to 3 days.
Can I use low fat milk?
Yes. The soup will be a bit thinner but still good.
Can I skip the bacon?
Yes. Use 1 extra tablespoon of butter to cook the vegetables.
Creamy Bacon Chicken Noodle Soup with Mini Croutons
Equipment
- Large pot
- Baking sheet
- Cutting board
- Wooden spoon
Ingredients
Main Ingredients
- 14 oz boneless chicken breast sliced in half horizontally
- ¼ tsp kosher salt for the chicken
- ¼ tsp black pepper
- 4 slices bacon
- 2 tbsp unsalted butter
- ½ onion finely diced
- 2 cloves garlic finely minced
- 2 fresh thyme sprigs
- 2 celery stalks chopped
- 1 carrot chopped
- ¾ cup corn kernels frozen and thawed or canned and drained
- ¼ cup all purpose flour
- 3 cup whole milk
- 2 cup low sodium chicken broth
- 2 cup water
- ¼ tsp kosher salt for the soup
- 3 ½ oz angel hair pasta broken into pieces
- ¾ cup frozen peas
- 1 tbsp chopped fresh parsley
- 1 cup crustless bread cubes 1/4 inch, for the croutons
- 2 tsp olive oil for the croutons
- 1 pinch kosher salt for the croutons
Instructions
Cooking
- Bake croutons. Toss bread cubes with oil and salt and bake at 375 degrees F for 10 to 15 minutes until golden.
- Cook the bacon. Crisp the bacon in a pot, set it aside, and keep the fat.
- Build the base. Cook the butter, onion, garlic, thyme, celery, and carrot for 5 minutes, then stir in the corn and flour. Add the milk, broth, and water and simmer gently.
- Poach the chicken. Season and simmer the chicken about 10 minutes until 165 degrees F, then shred it.
- Finish. Return the chicken with the pasta, peas, and parsley and cook 5 to 7 minutes until tender. Top with bacon and croutons.
