I like this soup because it feels indulgent yet light. The combination of tender chicken and silky broth gives that satisfying richness without being heavy, and the mini croutons add a delightful crunch. It’s also flexible — I can swap the vegetables based on what’s in the fridge, and it reheats beautifully.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Chicken: 400g (10 oz) chicken breast (2 small), halved horizontally to form thin fillets (or use boneless thighs) 1/4 tsp salt 1/4 tsp black pepper
For the Soup: 2 tbsp butter (30g) 1/2 onion, finely diced 2 garlic cloves, minced 2 celery stalks, chopped 1 carrot, chopped 3/4 cup corn kernels (fresh, canned, or thawed from frozen) 4 tbsp flour 3 cups milk (whole milk preferred; low-fat or dairy-free alternatives work too) 2 cups low-sodium chicken stock or broth 2 cups water 1 tsp salt 1 1/3 cups (100g) broken angel hair pasta or other small pasta (like risoni or ditalini) 3/4 cup frozen peas 1/2 tsp chopped parsley (optional)
For the Mini Croutons: 1 cup crustless bread, cut into 7mm cubes (sourdough or sandwich bread both work) 2 tsp olive oil Pinch of salt
Directions
1. Make the Croutons
I preheat the oven to 180°C (350°F). I toss the bread cubes with olive oil and a pinch of salt, then bake them for about 8–10 minutes, tossing halfway through, until golden and crisp. I let them cool on the tray — they’ll continue to crisp as they cool.
2. Cook the Chicken
I season the chicken with salt and pepper. In a large pot, I melt a little butter and cook the chicken for about 1 1/2 minutes per side until light golden. I remove it from the pot and set it aside to cool slightly before cutting it into small cubes.
3. Make the Soup Base
In the same pot, I melt the rest of the butter. I add the onion, garlic, celery, and carrot, and cook for about 5 minutes until softened (but not browned). Then I stir in the flour and cook for 1 minute to remove the raw taste.
While stirring, I slowly pour in the milk, ensuring no lumps remain. Once smooth, I add the chicken stock, water, and salt. I bring it to a gentle simmer — the soup will seem thin at first, but it thickens as the noodles cook.
4. Add Noodles and Veggies
I turn the heat to medium-high and add the broken noodles and corn. I cook for about 5 minutes, then add the peas and diced chicken, simmering for another 2 minutes until the pasta is tender and the soup has thickened.
5. Serve
I ladle the soup into bowls, top each with mini croutons, a sprinkle of parsley, and an optional touch of black pepper.
Add more veggies: Swap or add diced zucchini, green beans, or spinach.
Herb lovers: Add thyme, rosemary, or a bay leaf for a deeper aroma.
Richer flavor: Use a splash of cream or evaporated milk for extra richness.
Cheesy version: Stir in a handful of grated Parmesan right before serving.
Dairy-free: Use olive oil instead of butter and a plant-based milk (like oat or almond milk).
Storage and Reheating
I store leftovers by separating the pasta and vegetables from the broth (this prevents the noodles from soaking up all the liquid). I keep both parts in the fridge for up to 4 days or freeze for up to 3 months.
When ready to eat, I reheat the broth on the stove, then add the pasta and veggies back in to warm through.
FAQs
Can I use rotisserie chicken?
Yes, I can use cooked shredded chicken and add it at the end instead of cooking raw chicken.
Can I skip the flour?
The flour thickens the broth, but for a lighter version, I omit it and use an extra splash of milk.
Can I make it gluten-free?
Yes, I use gluten-free pasta and flour.
Can I freeze it?
Yes, but it’s best to freeze the soup without the pasta — add fresh pasta when reheating.
How can I make it extra flavorful?
Adding a small dash of soy sauce or a teaspoon of Dijon mustard deepens the flavor without making it salty.
Conclusion
I find this Creamy Chicken Noodle Soup to be everything I want in a comforting bowl — creamy, filling, and wholesome. It’s the kind of meal that warms you from the inside out, especially on cool days. The mini croutons give it just the right crunch, turning an everyday soup into something special and satisfying.
This Creamy Chicken Noodle Soup with Mini Croutons is a cozy, comforting meal made from scratch with tender chicken, silky noodles, and colorful vegetables in a creamy broth—topped with golden, crunchy mini croutons for the perfect finishing touch.
Ingredients
For the Chicken:
400 g (10 oz) Chicken breast (2 small), halved horizontally or boneless thighs
¼ tsp Salt
¼ tsp Black pepper
For the Soup:
2 tbsp Butter (30 g)
½ Onion, finely diced
2 Garlic cloves, minced
2 Celery stalks, chopped
1 Carrot, chopped
¾ cup Corn kernels (fresh, canned, or thawed from frozen)
4 tbsp Flour
3 cups Milk (whole or plant-based alternative)
2 cups Chicken stock (low sodium)
2 cups Water
1 tsp Salt
1⅓ cups (100 g) Broken angel hair pasta or small pasta (risoni, ditalini, etc.)
¾ cup Frozen peas
½ tsp Chopped parsley (optional)
For the Mini Croutons:
1 cup Bread, crusts removed and cut into 7 mm cubes (sourdough or sandwich bread)
2 tsp Olive oil
Pinch of Salt
Instructions
Make the Croutons: Preheat oven to 180°C (350°F). Toss bread cubes with olive oil and salt, spread on a tray, and bake for 8–10 minutes, tossing halfway, until golden. Cool on tray.
Cook the Chicken: Season chicken with salt and pepper. Melt a little butter in a large pot and cook chicken for 1½ minutes per side until light golden. Remove and set aside to cool, then dice into small cubes.
Make the Soup Base: Melt remaining butter in the same pot. Add onion, garlic, celery, and carrot; cook for 5 minutes until softened. Stir in flour and cook 1 minute. Gradually add milk, stirring constantly until smooth. Add chicken stock, water, and salt. Bring to a gentle simmer.
Add Noodles and Veggies: Add broken noodles and corn. Cook for 5 minutes, then add peas and diced chicken. Simmer 2 more minutes until noodles are tender and soup thickens.
Serve: Ladle soup into bowls. Top with mini croutons, parsley, and a sprinkle of pepper if desired.
Notes
For a richer flavor, stir in a splash of cream or evaporated milk before serving.
Add extra vegetables such as zucchini, green beans, or spinach for more color and nutrients.
To make it dairy-free, use olive oil instead of butter and a plant-based milk alternative.
For extra depth, add a dash of soy sauce or Dijon mustard to the broth.
Keep pasta separate when storing to prevent it from absorbing too much liquid.
