Are you searching for a new chicken noodle soup recipe then visit my page, here my best tips for this article. This Creamy Chicken noodle soup with mini croutons is a homemade instant cup soup. Except well it is made with real ingredients.  Plus croutons and crispy bits of bacon. It is cozy and surprisingly healthy. This recipe is amazingly testful. 

Then you will try this recipe can see my tips so you read this post and complete the details,.  stay on this post till the end

Preparation time	Cooking time	Total time
15 minutes	30 minutes	45 minutes

History of chicken noodle soup:

Chicken noodle soup as we know it today has origins traced back to recipes created in Jewish,  Amish and Mennonite communities in Scotland and Poland that immigrated to the USA.

Creamy chicken noodle soup

It is a very nice soup that has everything you need for a complete meal, a good amount of protein, vegetables, starch and a bit of fun crunchy croutons and crispy bacon bits. This recipe has no cream, no preservatives.

It is the instant just adding water powdered soups is a bit undermining. This homemade one is much heartier, filled with lots of chicken, fresh vegetables and well pasta noodles. 

Ingredients in creamy chicken noodle soup

When you need to make this soup then starting with bacon and raw chicken cooked in the pot makes a tastier soup broth because the golden bits left on the base of the pot  add extra free flavour into the soup broth. But in the event of an emergency, you could shortcut this with pre-cooked shredded chicken and store bought cooked bacon bits. You use better than a packet of powdered soup – 

Chicken and Bacon

Chicken – I use chicken breast cut in half to form 2 thin steaks which take just a few minutes to cook. It is then diced into small pieces (easy to eat with a spoon). You could also make this with boneless thighs. It is a bit wonky to split in half horizontally so it is just cooking them whole.

Bacon – You use streaky bacon for a tastier result. It is streaky bacon because it is streaked with fat and has a very fat flavour. The bacon will cook in its own fat then we will use it to cook the chicken. 

I get it, we need to make healthier choices. So if you have lean bacon then you use a smidge of oil to cook the bacon.

The Creamy broth and Pasta

Here is what you need for the creamy chicken soup broth-

Pasta – You use short cut angel hair pasta which is literally just short broken pieces of angel hair pasta (sold alongside regular pasta, the same price). I Like it because it cooks quickly and is easy to scoop up with a spoon. Or you just break angel hair pasta, or other small pasta like risoni, star, ditalini shaped pasta etc. You just have to be prepared to cook a little longer if you use a thicker pasta.

Milk – Use full fat if you can, though low fat works fine too. Neutral flavored milks will work fine too, as long as they do not split when simmered on the stove.

Flour – You can use just plain or all purpose flour. This plus the starch in the pasta, is what thickens the soup to make it a bit creamy. We do not need cream.

Butter – You cook this recipe then you need to cook the vegetables and so there is enough fat to make a roux which is what thickens the soup. If you do not have enough fat then you make a roux, you will end up with this recipe then you add gazillions of pesky little flour lumps in your soup. 

Chicken stock – This recipe is cooking liquid to make the soup stock or broth. We also use some water. You are also surprised by how much liquid is absorbed by the pasta, so we need to start the soup with a lot of liquid to end up with the right amount and this soup thickness at the end.

The vegetables

I use this recipe to make the vegetables the onion, garlic, carrot and celery as these form the flavour base for the broth. But you feel free to switch the corn and peas with diced vegetables of choice. You could also even reduce the pasta and use more vegetables instead here. 

Peas – You can use frozen peas for this recipe and add them into the frozen soup. Because they are already cooked and they  need to be heated through. 

Corn – I Use frozen corn and canned is fine too just drain first. 

Alternatives you can use capsicum/bell peppers, celeriac or other root vegetables, green beans. Or you stir through baby spinach, chopped  spinach at the end. 

Crunchy mini Croutons

You can use any bread for croutons. You take lighter bread such as regular sandwich bread, make croutons that are a little more delicate so they will also crunch faster once sprinkled onto soups than croutons made from sturdier bread. The bread shown below is a stone baked loaf from the grocery store that falls between these two types – The oil is to make the croutons crunchy and just a pinch of salt is essential. 

Ingredients  instruction

• 400g chicken breast.
• 1/4 tbsp black pepper. 
• 1/4 tsp cooking salt.
• Soup making
• 1 or 2 onion
• 4 strips streaky bacon
• 2 tbsp unsalted butter
• 1 or 2 carrot
• 2 garlic cloves
• 1/2 tsp dried thyme
• 2 celery stalks
• 4/5 tbsp flour
• 3/4 cup corn kernels
• 3 cup milk
• 2 or 3 cup water
• 2 cup low sodium chicken stock/broth
• 1 tsp cooking salt
• 3/4 cup frozen peas
• 100g broken hair pasta
• 1/2 tsp finely chopped parsley
• 1 cup bread
• 2 or 3 tsp olive oil
• Kosher salt/ pinch cooking salt

How to make creamy chicken noodle soup?

I start by cooking bacon in the pot then the chicken in the bacon fat when the broth benefits from the fond left on the base of the pot. It is what makes this an extra healthy soup recipe. 

This recipes making instruction below the page – 

1. Crunchy mini Croutons

First I get the croutons in the oven then I start cooking the bacon and chicken while the croutons are baking – 

Croutons- First you toss the bread cubes in a little oil and salt. Then bake for 9-10 minutes at 180 degree celcius until the bread is golden and fully crisp. Sandwich bread will toast faster but chewier breads like sourdough can take a little longer to go fully crisp.  

 Baked- Then you baked the crunchy.

2. Crispy Bacon Bits

At first you do not need oil to cook bacon. If you use streaky bacon then you can use the fat to cook the chicken of free flavour.

Cook Bacon- First you place the bacon in an unheated pot over medium high heat. When the pot heats up then it will melt the bacon fat. The bacon may get a bit stuck to the pot but once golden it will self release.

Chop Bacon- Then you let the bacon drain on paper towels. It will crisp up as it cools. When chopping it up then set a side.

3. Bacon-Fat Seared Chicken

If the chicken is a bit undercooked when you chop it up. Then you small pieces of chicken will finish cooking in a flash when it is added back into the hot soup broth.

Cook the chicken- Then you cook the chicken in the bacon fat for 2 or 3 minutes on each side.

Chop- Then you remove the chicken and cool for a few minutes then chop into small cubes.

4.The Creamy Noodle Soup

Now you get croutons, chicken and bacon on the side. Then you onto the soup making-

Soup broth flavour base- Then you melt the butter and cook the onion, carrot, celery and thyme springs for 5 minutes until the carrot is soft and sweet. Then these vegetables form the flavour base for this soup broth so do not skip this step.

Creamy broth- Then you add the flour and cook for 1-2 minutes. Then while stirring you slowly pour the milk. Now add the chicken stock, water, corn and salt. Then you simmer for 5 minutes to let the flavours meld.

Pasta- Then you add the broken angel hair pasta and cook for 5-6 minutes. The packet will likely say the cook time is 3 minutes but it takes longer in this creamy broth. Also it does not seem like much pasta but do not be tempted to add more else you will end up with a soup that is too thick. 

If you are using another type of pasta just simmer for the time it takes for the pasta to cook whether it is 5 minutes or 15 minutes. If you lose too much soup broth or it thickens too much, just add a splash of extra milk or water towards the end of these recipes.

Then you add the corn in with the pasta, when the chopped chicken and peas are about halfway through the pasta cooking time (including any chicken juices pooled in the bowl). Then peas and corn are pre cooked so they just need to be reheated. 

Serve– At last the pasta is soft, ladle the soup into the bowl then sprinkle with the croutons and bacon and plus a pinch of parsley if you are feeling fancy. Enjoying this soup for lunch. 

It is logistically challenging to keep the pasta separated from the broth in a single container, as well as having little sachets for the bacon and croutons. Most of the meals we make are delivered cold intended for reheating at home. 

Notes:

Short cut angel hair pasta – Angel hair pasta cut into 3 cm because it is cooked fast and ideal soup scooping size. Find it in the pasta aisle of regular Australian grocery stores. Break angel hair, spaghetti etc by hand it will take longer to cook. Other small pasta like risoni, ditalini. Star shaped pasta, alphabet pasta etc are also ideal. 

Cooking bacon – If you are using streaky bacon you would not need oil. The pot heats up and the fat will melt so it cooks in its own fat. If you are using lean bacon you will need a bit of oil. 

Other Vegetables – Feel free to substitute the corn and peas with other vegetables. 

Storing Leftovers – You use a colander to separate pasta, chicken and vegetables from the broth. Then separate, keep 3-4 days in the fridge , 3 months in the freezer. Do not be tempted to cook pasta separately. 

Nutrition

• Calories: 462 kcal
• Protein: 25g
• Carbohydrates: 40g
• Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 78mg
• Monounsaturated Fat: 7g
• Sodium: 955 mg
• Potassium: 772 mg
• Sugar: 12g
• Fiber: 5g
• Iron: 3 mg
• Vitamin A: 2625 IU
• Vitamin C: 12 mg
• Calcium: 225 mg

FAQ

Can I make this recipe at home? 

Yes, you can make this recipe at home and it is a healthy, spicy soup for lunch.

Can I use another protein?

Yes, any protein that is fairly thin and can be pan fried like the chicken can be used. Beef and lamb will also work but they would not be my first choice for a creamy white sauce like in this soup. Chicken mince would also cook it up after cooking the bacon then remove before proceeding with the recipe, adding it back later at the end (so it does not over cook). 

What other vegetables could I use?

Yes, I recommend you take the garlic, onion, carrot and celery as they are aromatic that form the flavour base for the soup broth. You can add other vegetables such as corn and peas or you add other diced cook-able vegetables – broccoli, cauliflower, capsicum, bell peppers, zucchini, celeriac or other root vegetables and green beans come to mind. Or you can use frozen diced vegetable mix in these recipes. You could also stir through baby spinach, chopped  spinach at the end. 

How long will leftovers keep?

They can be stored in the fridge for 3 to 4 days, or even in your freezer for 3 months. 

Why can’t we cook the pasta separately?

Cooking the pasta in the flavour soup broth is something that makes this soup so tasty, because- the pasta absorbs the flavour of the broth and the starch released by the pasta as it cooks thickens the soup broth to the perfect creamy flavour. If you cook the pasta separately the broth will be thinner than ideal and the pasta itself would not have flavour. 

Broccoli Chicken Fritters Recipes – baked cheesy

Conclusion: 

So it is spicy, delicious chicken soup for lunch. With full transparency I have never had a packet of chicken soup- it is creamy or otherwise I can not think it would have been anywhere as delightful as this recipe. This recipe base was the vegetables retained some of their crunch. This recipe was so easy and before I knew it, I had a fabulous pot of soup.

I recommended short cut hair pasta but you will try any pasta using this recipe. So you will try these recipes at home very fast. This recipe completes the details here in this article so go on and make this recipe immediately.