Description
A comforting and creamy chicken noodle soup made with tender chicken breast, fresh vegetables, angel hair pasta, and topped with crispy bacon and homemade mini croutons for extra crunch. This hearty soup is perfect for a cozy meal, combining rich flavors and textures in just 40 minutes.
Ingredients
Scale
Protein
- 400g/10oz chicken breast (2 small, cut in half horizontally to form 2 thin steaks; boneless thighs can be substituted)
- 4 strips streaky bacon (enough to cover base of pot)
Soup Base
- 1/4 tsp cooking salt / kosher salt
- 1/4 tbsp black pepper
- 30g/2 tbsp unsalted butter
- 1/2 onion, finely diced
- 2 garlic cloves, finely minced
- 2 sprigs thyme or 1/2 tsp dried thyme (optional)
- 2 celery stalks, chopped (~0.5 x 1.2 cm / 1/5 x 1/2 inch pieces)
- 1 carrot, chopped (0.5 x 1 cm / 1/5 x 1/2 inch pieces)
- 3/4 cup corn kernels (frozen thawed or canned drained)
- 4 tbsp flour
- 3 cups milk (full fat recommended, but low fat or non-dairy milk also acceptable)
- 2 cups low sodium chicken stock/broth
- 2 cups water
- 1 tsp cooking salt
Pasta & Vegetables
- 1 1/3 cups (100g) broken angel hair pasta (or angel hair/spaghetti broken into 6 pieces, or other small spoon-able pasta)
- 3/4 cup frozen peas
Garnishes
- 1/2 tsp finely chopped parsley (optional)
- 1 cup bread (crustless, cut into 7mm / 1/4 inch cubes – sourdough or regular sandwich bread works)
- 2 tsp olive oil
- Pinch cooking salt / kosher salt
Instructions
- Prepare Croutons & Bacon: Preheat the oven to 180°C/350°F (160°C fan-forced). Toss the bread cubes with olive oil and a pinch of salt. Spread evenly on a baking tray and bake for 8-10 minutes, tossing halfway through, until golden and fully crisp. Remove and let cool. Set the bacon strips in a cold large pot in a single layer; heat over medium-high and cook until golden and crisp (about 2-3 minutes first side, 1 1/2 minutes second side). Remove bacon, drain on paper towels to crisp further, then finely chop and set aside as garnish.
- Season and Cook Chicken: Season both sides of the chicken breast steaks with 1/4 tsp salt and 1/4 tbsp black pepper. In the same pot with bacon fat, cook the chicken for 1 1/2 minutes per side until lightly golden. Remove from pot and let cool, then chop into small 8 mm (1/3 inch) cubes.
- Build the Soup Base: Lower the heat to medium-high. Add butter to the pot and melt. Add diced onion, minced garlic, chopped celery, carrot, and thyme sprigs. Cook for 5 minutes until the carrot softens, stirring regularly to prevent browning. Stir in flour and cook for 1 minute to form a roux.
- Add Liquids and Simmer: Gradually pour in milk while stirring to dissolve the flour without lumps. Add chicken stock, water, and 1 tsp salt. Stir well and bring the mixture to a simmer over high heat. Reduce heat and gently simmer for 5 minutes, stirring occasionally. The soup will be thin initially but will thicken as pasta cooks.
- Cook Pasta and Vegetables: Increase heat to high. Add broken angel hair pasta and corn kernels. Cook for 5 minutes or until pasta is tender. In the last 2 minutes, stir in frozen peas and the chopped chicken along with any juices that have accumulated. Allow everything to heat through.
- Serve: Ladle the creamy chicken noodle soup into bowls. Garnish with the crispy chopped bacon, homemade mini croutons, and sprinkle with chopped parsley if desired. Serve immediately and enjoy!
Notes
- Using boneless chicken thighs instead of breast will yield a juicier texture.
- Sourdough bread tends to produce crunchier croutons but any sturdy bread will work.
- Non-dairy milk alternatives can be used though full-fat milk provides the creamiest result.
- Be careful not to brown the onions when sautéing; keep heat moderate.
- The soup base will seem thin before adding pasta but thickens nicely once pasta cooks.
- If gluten-free, substitute pasta and flour accordingly.
