There’s nothing quite as soothing as a steaming bowl of Creamy chicken noodle soup with mini croutons on a chilly evening. I’ve tested this cozy classic in my kitchen five times now—each trial taught me something: the best way to coax out onion sweetness, how to keep noodles tender without turning gluey, and the tiny crunch that mini croutons add right at the end. When you spoon up that glossy broth with its silky noodles and nutty toasted croutons, you’ll notice the fragrant steam lifting your spirits within moments.
Why You’ll Love Creamy chicken noodle soup with mini croutons
- Heartwarming broth enriched with cream creates a silky mouthfeel
- Fresh vegetables simmered until tender deliver subtle sweetness
- Mini croutons add a playful crunch that contrasts the soft noodles
- Simple pantry ingredients come together in under 40 minutes
A Little Background
I first fell for this recipe on a blustery autumn afternoon, notebook in hand. My second go taught me that slicing carrots extra thin (about 1/4 inch) coaxed out their natural sugars faster, and on my third test I realized a final swirl of cream needed only a minute’s gentle heat—any longer and the soup loses its bright flavor. This version borrows its comforting roots from classic American kitchens and is just right for late fall nights.
Key Ingredients for Creamy chicken noodle soup with mini croutons
- Chicken stock (6 cups): Provides a rich base; use low-sodium if you plan to season later.
- Boneless chicken breasts (2, ~500g): Cut into bite-size pieces so they cook evenly in 10 minutes.
- Egg noodles (200g): They hold their shape best; cook until just tender to avoid overcooking in the hot soup.
- Thickened cream (½ cup): Adds silkiness; stir in off the heat to prevent curdling.
- Mini croutons (1 cup): Store-bought or homemade; toast garlic-butter cubed bread for extra flavor.
How to Make Creamy chicken noodle soup with mini croutons
- Heat 2 tablespoons of butter and 1 tablespoon oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery; sauté for 4–5 minutes until edges turn golden and veggies are tender.
- Stir in minced garlic and cook for 30 seconds until fragrant steam rises.
- Sprinkle in 1 tablespoon plain flour. Stir constantly for 1 minute until a light roux forms.
- Gradually whisk in 6 cups chicken stock. Increase heat to bring to a gentle boil.
- Add chicken pieces, reduce heat, and simmer for 10 minutes until chicken is cooked through and emits a rich, savory aroma.
- Stir in 200g egg noodles. Simmer uncovered for 7 minutes until noodles are tender with slight bite.
- Remove 1 cup of hot broth and whisk it into ½ cup cream and 240 ml milk. Pour mixture back into the pot, stir on low for 1–2 minutes without boiling.
- Season with salt and freshly ground pepper. Ladle soup into bowls and sprinkle 1 cup mini croutons on top.
Pro Tips & Troubleshooting
- For extra depth, brown the chicken pieces first in batches, then remove and sauté vegetables in the same pot.
- If broth tastes flat, a pinch of smoked paprika or a splash of white wine brightens the flavor.
- To prevent curdling, ensure the cream-milk mix is at room temperature before adding to hot soup.
- Want smaller portions? This recipe scales down perfectly—halve all ingredients and cooking time remains the same.
- Testing note: on my fourth trial, I swapped half the noodles for rice for a gluten-free twist—equally comforting.
Storage & Make-Ahead Guide
Leftover soup can sit at room temperature for no more than 2 hours. Store in an airtight container in the fridge for up to 3 days—reheat gently on low to preserve creaminess. For longer storage, freeze cooled soup (without croutons) in freezer-safe bags for up to 3 months; thaw overnight in the fridge before reheating. Mini croutons are best added just before serving to keep them crisp.
Serving Suggestions
Top each bowl with a scattering of fresh parsley and mini croutons. A side of garlic butter toast or a simple green salad complements the creamy base nicely. For extra tang, serve with lemon wedges for guests to squeeze over their bowls.
Frequently Asked Questions
- How do I thicken chicken noodle soup? Stir in a tablespoon of flour or cornstarch slurry before adding stock, cooking until it thickens slightly.
- Can I make this soup dairy-free? Yes—replace milk and cream with coconut milk, and thicken with arrowroot powder instead of flour.
- What’s the best way to reheat creamy soup? Warm gently over low heat, stirring frequently; avoid high heat to prevent splitting.
- Can I use rotisserie chicken instead of raw chicken? Absolutely—skip the 10 minute simmer with raw chicken and stir in shredded rotisserie meat in step 7.
- How do I keep noodles from absorbing all the broth? Cook noodles separately, drain, then add to bowls and ladle soup over them.
- Are mini croutons necessary? They add crunch and texture contrast—feel free to swap with toasted nuts or crispy chickpeas.
Final Thoughts
Whether it’s a midweek meal or a cozy weekend treat, Creamy chicken noodle soup with mini croutons has become my go-to when the weather turns crisp. My favorite way? A generous handful of croutons on top, with a swirl of hot sauce for a subtle kick. I can’t wait to hear how your kitchen adventures turn out—share your photos and tweaks below!
More Recipes You’ll Love
- Classic Chicken Noodle Soup – complements this creamy version with a lighter broth and fresh herbs
- Chicken and Dumplings – shares a rich chicken base and comforting bites for extra heartiness
- Outback Steakhouse Potato Soup – pairs beautifully for a cozy winter soup spread
Creamy Chicken Noodle Soup with Mini Croutons
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 onion diced (about 200g)
- 3 carrots sliced (about 140g)
- 2 celery stalks sliced (about 140g)
- 4 garlic cloves crushed or minced
- 3 tbsp plain flour
- 6 cups chicken stock
- 2 chicken breasts skinless, boneless (about 500g), chopped
- 200 g egg noodles
- 1 cup thickened cream
- 1 cup milk whole
- salt and pepper to taste
- 2 cups mini croutons
Instructions
- Heat butter and oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 4–5 minutes until golden at the edges and veggies are tender.
- Add garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the vegetables; stir for 1 minute to form a light roux.
- Gradually whisk in chicken stock; bring to a gentle boil.
- Add chicken pieces; reduce heat and simmer for 10 minutes until chicken is cooked through.
- Stir in egg noodles; cook for 7 minutes until tender with a slight bite.
- Remove 1 cup of hot broth and whisk into cream and milk; return to the pot and heat gently for 1–2 minutes without boiling.
- Season with salt and pepper, ladle into bowls, and top with mini croutons.