Description
This creamy chicken noodle soup with mini croutons is a comforting, hearty dish perfect for any season. Tender chicken breast simmered in a flavorful broth with fresh vegetables and angel hair pasta is complemented by crispy streaky bacon and crunchy homemade croutons. The soup is rich and velvety thanks to milk and butter, making it a delightful meal option for family dinners or cozy lunches.
Ingredients
Scale
Chicken and Seasoning
- 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
Bacon and Croutons
- 4 strips streaky bacon (enough to cover base of pot)
- 1 cup bread (crustless, cut into 7mm / 1/4″ cubes; sourdough recommended for crunchiness, sandwich bread also fine)
- 2 tsp olive oil
- Pinch cooking salt / kosher salt
Soup Base Ingredients
- 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 preferred but low fat or non-dairy acceptable)
- 2 cups low sodium chicken stock/broth
- 2 cups water
- 1 tsp cooking salt
- 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)
Instructions
- Preheat Oven and Prepare Croutons: Preheat your oven to 180°C/350°F (160°C fan-forced). Toss the bread cubes with olive oil and a pinch of salt, then spread them out evenly on a baking tray. Bake for 8 to 10 minutes, tossing halfway through, until they are golden and crisp. Remove and cool on the tray, then set aside.
- Season the Chicken: Sprinkle both sides of the chicken breasts with 1/4 tsp cooking salt and 1/4 tbsp black pepper evenly to ensure flavorful meat.
- Cook the Bacon: Place the streaky bacon strips in a large, cold pot in a single layer. Turn the heat to medium-high and cook the bacon until golden on both sides—approximately 2 to 3 minutes on the first side and 1.5 minutes on the second. Remove the bacon and drain on paper towels. The bacon will crisp further as it cools. Finely chop once cooled and set aside for garnish. Leave the rendered fat in the pot.
- Cook the Chicken: Using the same pot with the bacon fat still hot, cook the chicken for 1.5 minutes on each side until lightly golden but not fully cooked through. Remove the chicken onto a plate and allow it to cool enough to handle, then chop into small 8mm (1/3 inch) cubes.
- Sauté Vegetables and Make Roux: Lower the heat to medium-high and melt the butter in the same pot. Add the diced onion, minced garlic, chopped celery, carrot pieces, and thyme sprigs if using. Cook for about 5 minutes, stirring regularly, until the carrot softens but the onions do not brown. Stir in the flour and cook for 1 minute to create a roux, which will thicken the soup.
- Add Liquids and Simmer: Gradually pour in the milk while stirring to dissolve the flour without lumps. Then add the low sodium chicken stock, water, and 1 tsp of cooking salt. Stir everything together, bring to a simmer over high heat, then reduce to a gentle simmer and cook for 5 minutes, stirring occasionally. The soup may appear thin initially but will thicken as the pasta cooks.
- Cook Pasta and Final Ingredients: Turn the heat back up to high and add the broken angel hair pasta and corn kernels. Cook for about 5 minutes or until the pasta is tender. In the last 2 minutes, add the frozen peas and the chopped chicken (including any juices on the plate) to warm through.
- Serve and Garnish: Ladle the creamy chicken noodle soup into bowls. Sprinkle with the finely chopped crispy bacon, homemade croutons, and a pinch of finely chopped parsley if desired for a fresh touch. Serve immediately and enjoy!
Notes
- For a richer flavor, full fat milk is recommended, but low fat or non-dairy alternatives can be used to suit dietary preferences.
- The crispy bacon adds a smoky finish and crunch but can be omitted for a milder soup.
- Using freshly chopped thyme sprigs gives more aromatic flavor than dried thyme, but either works well.
- The soup thickens naturally because of the flour roux and pasta starch; do not worry if the initial simmer looks thin.
- Sourdough bread makes the crispest croutons, but any bread will work fine.
- Feel free to substitute chicken thighs for breasts if preferred; just ensure even thin slices to cook properly.
- Frozen peas can be substituted with fresh peas if available for extra sweetness and freshness.
