When the air is crisp and my kitchen fills with fragrant steam, nothing comforts like Creamy chicken noodle soup with mini croutons. After four rounds of tweaks—thinly slicing carrots, adjusting thyme, testing different stocks—I settled on this version that wows every time. The golden edges of the roux, the soft bubbling of milk melding with broth, and the crackling mini croutons atop each bowl tell me it’s worth every stir.
Why You’ll Love Creamy chicken noodle soup with mini croutons
- Silky‐smooth broth enriched by a homemade roux, no grainy flour bits.
- Tender egg noodles with a slight bite, enveloped in creamy goodness.
- Mini croutons add a crispy contrast—each spoonful offers texture.
- Rooted in classic European comfort soup traditions.
A Little Background
My first run was on a rainy afternoon, and I remember my kids peeking over the counter, drawn by that rich buttery smell. Through testing in spring and again in winter, I discovered uniform vegetable dice and a gentle simmer keep flavors bright without splitting the milk.
Key Ingredients for Creamy chicken noodle soup with mini croutons
- Olive oil: Softens mirepoix; swap for unsalted butter for a richer base.
- Onion, celery & carrots: Classic flavor trio; finely dice for even cooking.
- Chicken stock: Use low‐sodium or homemade; builds the savory backbone.
- Milk: Whole milk creates a glossy surface; light cream ups the indulgence.
- Egg noodles: Tender with slight bite; any shape works—just watch cook time.
- Cooked chicken: Shredded from roast or poached; dark meat stays juicier.
How to Make Creamy chicken noodle soup with mini croutons
- Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 diced onion, 2 sliced celery stalks, 3 sliced carrots; sauté 3–4 minutes until edges glisten and veggies soften. Stir in 2 tsp garlic and 1 tsp thyme, cook 30 seconds until fragrant.
- Add 3 tbsp butter; once melted, whisk in 3 tbsp flour. Stir continuously for 1 minute until mixture bubbles gently and raw flour aroma vanishes.
- Slowly pour in 4 cups chicken stock, whisking to a smooth consistency. Tuck in 1 bay leaf, bring to a simmer, and cook 5 minutes until the broth slightly thickens.
- Stir in 2 cups milk and 1½ cups egg noodles. Simmer until noodles are tender, about 6 minutes. Fold in 2 cups shredded chicken, heat 2 minutes. Season with salt and pepper, remove bay leaf, ladle into bowls.
Pro Tips & Troubleshooting
- Tip: Add cold vegetables straight from prep; they’ll sweat gently and release sweetness evenly.
- Problem: Grainy soup? Solution: Whisk flour and melted butter thoroughly before adding liquid.
- Variation: Swap thyme for fresh rosemary and finish with a pinch of nutmeg for autumn flair.
- Scaling: To double, use a stockpot; maintain the 1:1 ratio of flour to butter for the roux.
Storage & Make-Ahead Guide
Let soup cool at room temperature, stirring occasionally to prevent a film, then refrigerate in airtight containers for up to 3 days or freeze for 3 months. Reheat gently over low heat until steaming—165 °F internal—to keep the milk from curdling. Always discard if left out more than 2 hours.
Serving Suggestions
Top with a handful of mini croutons for extra crunch. Serve with a crisp green salad, a grating of Parmesan, or a drizzle of chili oil for heat. A wedge of lemon on the side brightens the creamy broth.
Frequently Asked Questions
- Can I use different noodles in chicken noodle soup? Yes—just adjust cook time: small shapes like shells take 5–7 minutes, while wider noodles need closer to 8 minutes.
- How do I make chicken noodle soup creamier? Stir in milk at a gentle simmer—avoid high heat to prevent separation. A splash of cream or Greek yogurt off-heat also works.
- How long can I store chicken noodle soup in the fridge? Properly cooled and sealed, it stays fresh for up to 3 days. Stir before reheating to redistribute any settled ingredients.
- Can I freeze creamy chicken noodle soup? Yes—freeze in portioned containers for up to 3 months. Thaw overnight in the fridge and reheat slowly over medium-low heat.
- What can I substitute for milk in creamy soup? Use half-and-half for extra richness, or unsweetened almond milk for a lighter profile—both blend well when gently heated.
- How long should I cook egg noodles in soup? Usually 6–8 minutes in simmering broth. Test a strand for slight bite to avoid overcooking.
Final Thoughts
Whether you’re winding down on a chilly evening or craving cozy comfort, this Creamy chicken noodle soup with mini croutons is my go-to. I love serving it with extra croutons for that satisfying crackle. Give it a try, then share your tweaks and triumphs—I can’t wait to hear how it turns out!
More Recipes You’ll Love
- Classic Chicken Soup – comforting broth with tender noodles and chicken
- Chicken Pot Pie Soup – creamy base with flaky crust bits for extra texture
- Chicken Tortilla Soup – a zesty spin on chicken soup with tortilla strips and spice
- Outback-Style Potato Soup – velvety potato soup rich in flavor and perfect for dipping
Creamy chicken noodle soup with mini croutons
Ingredients
olive oil
onion
celery
carrots
garlic
dried thyme
plain flour
chicken stock
bay leaf
milk
egg noodles
cooked chicken
salt and pepper
Instructions
- Heat oil in a large saucepan over medium heat. Add onion, celery and carrots; sauté 3–4 minutes until vegetables soften and edges turn golden.
- Stir in garlic and thyme; cook 30 seconds until fragrant.
- Add flour to the pan; whisk continuously for 1 minute to form a pale roux.
- Slowly whisk in chicken stock until smooth. Add bay leaf, bring to a gentle simmer and cook 5 minutes to thicken.
- Pour in milk and add egg noodles; simmer 6 minutes until noodles are tender.
- Fold in shredded chicken and heat through for 2 minutes. Season with salt and pepper, discard bay leaf, then ladle into bowls.