Description

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

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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.

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 8 g
Sodium: 620 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 95 mg