Description
This creamy chicken noodle soup with mini croutons is a comforting and hearty dish, featuring tender chicken breast, crispy bacon, and delicate angel hair pasta in a rich, flavorful broth. Perfect for a cozy meal, the homemade croutons add an irresistible crunch to every spoonful.
Ingredients
Scale
Chicken and Bacon
- 400g/10oz chicken breast (2 small, cut in half horizontally to form 2 thin steaks, boneless thighs can be substituted)
- 1/4 tsp cooking salt / kosher salt
- 1/4 tbsp black pepper
- 4 strips streaky bacon (enough to cover base of pot)
Soup Base and Vegetables
- 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″ pieces)
- 1 carrot, chopped (0.5 x 1 cm / 1/5 x 1/2″ pieces)
- 3/4 cup corn kernels (frozen thawed or canned drained)
- 4 tbsp flour
- 3 cups milk (full fat recommended, low fat or non-dairy acceptable)
- 2 cups low sodium chicken stock/broth
- 2 cups water
- 1 tsp cooking salt
Pasta and Garnish
- 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
- 1/2 tsp finely chopped parsley (optional)
- 1 cup bread (crustless, cut into 7mm / 1/4″ cubes – sourdough or sandwich bread)
- 2 tsp olive oil
- Pinch cooking salt / kosher salt
Instructions
- Croutons & crispy bacon: Preheat the oven to 180°C/345°F (160°C fan-forced). Toss the bread cubes with olive oil and a pinch of salt. Spread on a baking tray and bake for 8 to 10 minutes, tossing halfway through, until golden and crisp. Cool on the tray and set aside. Place bacon in a cold large pot in a single layer. Turn heat to medium-high and cook bacon until golden on both sides, approximately 2-3 minutes on the first side and 1 1/2 minutes on the second. Remove bacon and drain on paper towels; it will crisp as it cools. Finely chop bacon and set aside for garnish.
- Season chicken: Sprinkle both sides of the chicken breasts with 1/4 tsp salt and 1/4 tbsp black pepper.
- Cook chicken: Using the same pot with the bacon fat still hot, cook the chicken over medium-high heat for 1 1/2 minutes per side until light golden. Remove chicken and let cool slightly, then chop into small 8mm (1/3 inch) cubes.
- Prepare the soup base: Reduce heat to medium-high. Melt butter in the same pot. Add diced onion, minced garlic, chopped celery, carrot, and thyme sprigs. Cook for 5 minutes, stirring regularly, until the carrot softens but the onion does not brown. Stir in the flour and cook for 1 minute to form a roux.
- Add liquids and simmer: Gradually pour in the milk while stirring continuously to dissolve the flour. Add chicken stock, water, and 1 tsp salt. Stir well. Increase heat to high and bring the mixture to a simmer, then reduce to low and simmer gently for 5 minutes, stirring occasionally. The soup will seem thin but will thicken as pasta cooks.
- Add pasta and vegetables: Raise heat to high, add broken angel hair pasta and corn kernels. Cook for 5 minutes or until pasta is tender. Add frozen peas and chopped chicken along with any juices for the last 2 minutes of cooking to heat through.
- Serve: Ladle soup into bowls and sprinkle with chopped crispy bacon, mini croutons, and a pinch of parsley if using. Serve immediately and enjoy the creamy, comforting flavors.
Notes
- For a crunchier crouton, use sourdough bread, though regular sandwich bread works well too.
- Keep the bacon fat in the pot for cooking chicken and vegetables to add extra flavor.
- You can substitute boneless chicken thighs for breasts if preferred.
- If the soup seems too thick after cooking, add a splash of water or stock to loosen.
- Non-dairy milk alternatives like almond or oat milk can be used but may slightly affect flavor and creaminess.
