How to Make Creamy Chicken Noodle Soup with Bacon

Indulge in the comforting flavors of “Hearty Comfort: Creamy Chicken Noodle Soup with Bacon.” This delicious soup combines tender chicken, crispy bacon, hearty noodles, and a creamy broth to create a rich and satisfying meal perfect for any day. Ideal for cozy dinners, this soup is sure to warm you up and become a family favorite.

The first time I made this Creamy Chicken Noodle Soup with Bacon, it was a cold, rainy day. My husband had been working outside all morning, and I wanted to surprise him with something warm and hearty. As soon as he walked in and smelled the soup simmering, he couldn’t wait to dig in. One spoonful was all it took for him to declare it the best soup he had ever had. Now, it’s a staple in our household, especially on chilly days when we need something comforting and delicious. Even our kids, who are usually picky eaters, love this soup and often ask for seconds!

Why You’ll Love Creamy Chicken Noodle Soup with Bacon:

• Rich and Creamy: A luxurious broth that’s full of flavor.
• Hearty and Filling: Packed with chicken, noodles, and crispy bacon.
• Comforting: Perfect for cold days or when you need a warm, satisfying meal.
• Family-Friendly: Loved by both kids and adults.

Ingredients Notes For Creamy Chicken Noodle Soup with Bacon:

• Chicken: Boneless, skinless chicken breasts or thighs for tender, juicy meat.
• Bacon: Adds a delicious smoky flavor and crisp texture.
• Noodles: Egg noodles or your favorite type of pasta.
• Vegetables: Carrots, celery, and onion for added flavor and nutrition.
• Garlic: Minced for an aromatic boost.
• Chicken Broth: A rich base for the soup.
• Heavy Cream: Adds creaminess to the broth.
• Flour: To thicken the soup.
• Butter: For sautéing the vegetables.
• Salt and Pepper: To taste.
• Fresh Herbs: Parsley or thyme for garnish.

Recipe Steps:

Cook the Bacon:

In a large pot or Dutch oven, cook 6 slices of chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and drain on paper towels, leaving the bacon fat in the pot.

Cook the Chicken:

Season 1 pound of boneless, skinless chicken breasts or thighs with salt and pepper. Add to the pot and cook in the bacon fat until browned and cooked through, about 5-7 minutes per side. Remove the chicken and set aside to cool slightly, then shred or chop into bite-sized pieces.

Sauté the Vegetables:

In the same pot, add 1 tablespoon of butter. Add 1 chopped onion, 2 chopped carrots, 2 chopped celery stalks, and 2 minced garlic cloves. Sauté until the vegetables are softened, about 5 minutes.

Make the Soup Base:

Stir in 1/4 cup of flour and cook for 1-2 minutes to form a roux. Gradually whisk in 6 cups of chicken broth until smooth. Bring to a simmer and cook until the soup starts to thicken, about 5 minutes.

Add Noodles and Chicken:

Stir in 2 cups of egg noodles and the cooked chicken. Simmer until the noodles are tender, about 10 minutes.

Finish with Cream and Bacon:

Stir in 1 cup of heavy cream and the cooked bacon. Season with salt and pepper to taste. Cook for an additional 5 minutes until heated through.

Serve:

Ladle the soup into bowls and garnish with fresh parsley or thyme. Serve hot with crusty bread or crackers.

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Storage Options:

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
• Freeze: Freeze the soup (without the noodles) in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight, then reheat and add freshly cooked noodles before serving.

How to Make Creamy Chicken Noodle Soup with Bacon

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Ingredients

 

• ▢ 1 pound of boneless skinless chicken breasts, cooked and shredded
• ▢ 0.5 pounds of bacon cut into small pieces
• ▢ 1 tablespoon of olive oil
• ▢ 2 medium carrots chopped
• ▢ 2 celery stalks chopped
• ▢ 1 large onion diced
• ▢ 3 cloves of garlic minced
• ▢ 6 cups of chicken broth
• ▢ 2 cups of heavy cream
• ▢ 0.33 pounds of egg noodles
• ▢ 1 teaspoon of dried thyme
• ▢ 0.5 teaspoon of dried rosemary
• ▢ Salt and freshly ground black pepper to taste
• ▢ 2 tablespoons of all-purpose flour optional, for thickening
• ▢ Fresh parsley chopped, for garnish

Instructions

• Cook Bacon: In a large pot, heat the olive oil over medium heat. Add the chopped bacon and cook until it becomes crispy. Remove the bacon from the pot and set it aside, leaving the rendered fat in the pot.
• Sauté Vegetables: Add the diced onion, chopped carrots, and chopped celery to the pot. Cook until the vegetables are tender, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
• Add Broth and Chicken: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer. Add the shredded chicken to the pot.
• Season and Simmer: Stir in the dried thyme, dried rosemary, salt, and pepper. Let the soup simmer gently for about 10 minutes to meld the flavors.
• Add Noodles and Cream: Add the egg noodles and cook according to the package directions until they are just tender. Lower the heat and stir in the heavy cream. Heat through without boiling.
• Optional Thickening: If a thicker soup is desired, sprinkle the flour over the soup and stir thoroughly. Cook for an additional 5 minutes until the soup reaches the preferred consistency.
• Finish and Serve: Return the crispy bacon to the pot. Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley before serving.