Creamy chicken noodle soup is a heartwarming dish that brings comfort and satisfaction with every spoonful. Packed with tender chicken, fresh veggies, and cozy flavors, this soup is perfect for a chilly day or when you need a little pick-me-up. Topped with crunchy mini croutons, it’s a delightful meal that everyone will enjoy!
Why Make This Recipe
This creamy chicken noodle soup is not just delicious; it is also easy to prepare. With simple ingredients and straightforward steps, even novice cooks can whip it up with ease. The comforting flavors and creamy texture make it a family favorite. Plus, making it at home means you can control the ingredients and adjust the flavors to your liking. It’s a perfect choice for quick dinners or meal prep for the week.
How to Make Creamy Chicken Noodle Soup
Ingredients:
- 400g/10oz chicken breast (2 small, cut in half horizontally to form 2 thin steaks; boneless thighs can be used as a substitute)
- 1/4 tsp cooking salt / 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, drained)
- 4 tbsp flour
- 3 cups milk (full fat is best, but low fat is okay; non-dairy is also fine)
- 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 pasta/spaghetti broken into 6 pieces; use other small, spoon-able pasta if preferred)
- 3/4 cup frozen peas
- 1/2 tsp finely chopped parsley (optional)
- 1 cup bread (crustless, cut into 7mm / 1/4″ cubes; sourdough is crunchier but regular sandwich bread works too)
- 2 tsp olive oil
- Pinch cooking salt / kosher salt
Directions:
Croutons & Crispy Bacon: Preheat your oven to 375°F (190°C). In a bowl, mix the bread cubes with olive oil and a pinch of salt. Spread them on a baking sheet and bake until golden brown and crispy, about 10-15 minutes. Meanwhile, cook the bacon in a pot until crispy. Remove and set aside.
The Soup: In the same pot, melt the butter. Add the diced onion, minced garlic, thyme, celery, and carrot. Cook until softened, about 5 minutes. Stir in the corn and flour, cooking for another minute. Gradually add the milk, chicken stock, and water, stirring to combine. Bring to a gentle simmer.
Add the chicken breast, salt, and black pepper. Cook for about 10 minutes until the chicken is fully cooked. Remove the chicken, shred it, and return it to the pot. Add the broken pasta and peas, cooking until the pasta is tender, about 5-7 minutes.
Adjust seasoning as needed, and stir in parsley if using. Serve hot, topped with crispy bacon and mini croutons.
How to Serve Creamy Chicken Noodle Soup
Serve the creamy chicken noodle soup warm in bowls. Top with crispy bacon and mini croutons for an added crunch. You can also sprinkle some extra parsley on top for a fresh touch. It’s great with some crusty bread on the side!
How to Store Creamy Chicken Noodle Soup
To store leftover soup, let it cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, freeze the soup in freezer-safe containers for up to 2 months. Reheat on the stove or in the microwave before serving. If the soup thickens too much in the fridge or freezer, add a little water or broth when reheating.
Tips to Make Creamy Chicken Noodle Soup
- Feel free to add other vegetables such as spinach or mushrooms for extra nutrition.
- For a bit of spice, add some red pepper flakes or cayenne pepper.
- Ensure not to overcook the pasta to keep it from getting mushy in the soup.
Variation
You can switch up the type of noodles used in this recipe. Any small pasta like ditalini or even rice could work well. Additionally, if you prefer a bit of heat, try adding diced jalapeños or your favorite hot sauce.
FAQs
1. Can I use leftover chicken for this soup?
Yes! Using leftover or rotisserie chicken is a great time-saver. Just shred the chicken and add it to the soup towards the end of cooking.
2. Is there a dairy-free option for this recipe?
Absolutely! Substitute the milk with a non-dairy milk alternative, such as almond milk or coconut milk, and ensure the butter is replaced with a dairy-free option.
3. Can I make this soup ahead of time?
Yes, you can prepare the soup in advance. Store it in the refrigerator and reheat it when you’re ready to enjoy. It’s great for meal prep!
With its rich flavors and comforting texture, creamy chicken noodle soup is sure to become a staple in your kitchen. Enjoy the warmth and happiness it brings!
Creamy Chicken Noodle Soup
Ingredients
For the Soup
- 400 g 400g chicken breast Boneless thighs can be used as a substitute.
- 0.25 tsp 1/4 tsp cooking salt
- 0.25 tbsp 1/4 tbsp black pepper
- 4 strips 4 strips streaky bacon Enough to cover the base of the pot.
- 30 g 30g unsalted butter
- 0.5 onion 1/2 onion, finely diced
- 2 cloves 2 garlic cloves, finely minced
- 2 sprigs 2 sprigs thyme or 1/2 tsp dried thyme (optional)
- 2 stalks 2 celery stalks, chopped (~0.5 x 1.2 cm / 1/5 x 1/2″ pieces)
- 1 carrot 1 carrot, chopped (0.5 x 1 cm / 1/5 x 1/2″ pieces)
- 0.75 cup 3/4 cup corn kernels (frozen, thawed, or canned, drained)
- 4 tbsp 4 tbsp flour
- 3 cups 3 cups milk (full fat is best, but low fat is okay; non-dairy is also fine)
- 2 cups 2 cups low sodium chicken stock/broth
- 2 cups 2 cups water
- 1 tsp 1 tsp cooking salt
- 1.33 cups 1 1/3 cups (100g) broken angel hair pasta (or spaghetti broken into 6 pieces; use other small, spoon-able pasta if preferred)
- 0.75 cup 3/4 cup frozen peas
- 0.5 tsp 1/2 tsp finely chopped parsley (optional)
- 1 cup 1 cup bread, crustless (cut into 7mm / 1/4″ cubes; sourdough is crunchier but regular sandwich bread works too)
- 2 tsp 2 tsp olive oil
- 1 pinch Pinch cooking salt (for croutons)
Instructions
Croutons & Crispy Bacon
- Preheat your oven to 375°F (190°C). In a bowl, mix the bread cubes with olive oil and a pinch of salt.
- Spread them on a baking sheet and bake until golden brown and crispy, about 10-15 minutes.
- Meanwhile, cook the bacon in a pot until crispy. Remove and set aside.
The Soup
- In the same pot, melt the butter. Add the diced onion, minced garlic, thyme, celery, and carrot. Cook until softened, about 5 minutes.
- Stir in the corn and flour, cooking for another minute.
- Gradually add the milk, chicken stock, and water, stirring to combine. Bring to a gentle simmer.
- Add the chicken breast, salt, and black pepper. Cook for about 10 minutes until the chicken is fully cooked.
- Remove the chicken, shred it, and return it to the pot.
- Add the broken pasta and peas, cooking until the pasta is tender, about 5-7 minutes.
- Adjust seasoning as needed, and stir in parsley if using.
- Serve hot, topped with crispy bacon and mini croutons.
