Creamy Chicken Noodle Soup with Mini Croutons
A rich, comforting soup featuring tender chicken, silky noodles, and a playful crunch from mini croutons, ready in just 30 minutes.
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.
Notes
Refrigerate leftovers within 2 hours and consume within 3 days.
Add mini croutons only just before serving to maintain their crunch.
To freeze, omit croutons and thaw overnight before gently reheating.
Nutrition
Serving: 1servingCalories: 405kcalCarbohydrates: 21g
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