Description
A rich and comforting creamy chicken noodle soup featuring tender chicken breast, fresh vegetables, sweet corn, and delicate angel hair pasta, finished with crispy bacon and homemade mini croutons for added crunch. Perfect for a hearty family meal or cozy dinner in just 40 minutes.
Ingredients
Scale
Chicken and Seasoning
- 400g/10oz chicken breast (2 small, cut in half horizontally to form thin steaks; sub boneless thighs)
- 1/4 tsp cooking salt (kosher salt)
- 1/4 tbsp black pepper
Bacon and Croutons
- 4 strips streaky bacon (enough to cover base of pot)
- 1 cup bread (crustless, cut into 7mm / 1/4″ cubes; sourdough or regular sandwich bread)
- 2 tsp olive oil
- Pinch cooking salt (kosher salt)
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 best but low fat or non-dairy okay)
- 2 cups low sodium chicken stock/broth
- 2 cups water
- 1 tsp cooking salt
- 1 1/3 cups (100g) broken angel hair pasta (or broken spaghetti or other small pasta)
- 3/4 cup frozen peas
- 1/2 tsp finely chopped parsley (optional)
Instructions
- Prepare Croutons and 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, then bake for 8 to 10 minutes, tossing halfway, until golden and crisp. Cool on the tray and set aside. In a large pot (unheated), lay the bacon strips in a single layer and cook over medium-high heat until golden on both sides (about 2-3 minutes for the first side and 1 1/2 minutes for the second). Remove the bacon, drain on paper towels, and chop finely once cooled.
- Season and Cook Chicken: Sprinkle both sides of the chicken breasts with 1/4 tsp salt and black pepper. Using the same pot with the reserved bacon fat, cook the chicken for 1 1/2 minutes on each side until lightly golden. Remove and once cool enough to handle, chop into small 8 mm (1/3 in) cubes.
- Make the Soup Base: Lower heat to medium-high and melt butter in the same pot. Add the finely diced onion, minced garlic, chopped celery and carrot, and thyme sprigs if using. Cook, stirring regularly for about 5 minutes or until the carrot softens but the onion doesn’t 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. Next, add chicken stock, water, and 1 tsp salt. Bring the soup to a simmer over high heat, then reduce heat to gently simmer for 5 minutes, stirring occasionally. The soup will appear thin initially but will thicken as pasta cooks.
- Cook Pasta and Finish Soup: Turn heat back to high and add broken angel hair pasta and corn kernels. Cook for 5 minutes or until pasta softens, adding frozen peas and chopped chicken (including any juices) during the last 2 minutes of cooking.
- Serve: Ladle the soup into bowls and garnish with crispy chopped bacon, homemade mini croutons, and a sprinkle of chopped parsley if desired. Enjoy warm and comforting!
Notes
- Using boneless chicken thighs instead of breasts works well and adds extra richness.
- Bacon fat left in the pot adds depth of flavor when cooking chicken and vegetables.
- Adjust salt to taste as broth and bacon add saltiness to the soup.
- For a dairy-free version, choose a plant-based milk and ensure chicken stock is free of dairy.
- The soup thickens as the pasta cooks; if it becomes too thick, add a little extra water or stock to reach desired consistency.
- Croutons can be customized with garlic powder or herbs for added flavor.
