Description
This creamy chicken noodle soup with mini croutons is a comforting, hearty meal featuring tender chicken breast, crispy streaky bacon, and a medley of fresh vegetables simmered in a rich, creamy broth. The addition of crunchy homemade croutons and sweet peas adds delightful texture and flavor, making it a perfect dish for anytime you crave warmth and nourishment.
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)
Vegetables and Aromatics
- 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)
- 3/4 cup frozen peas
- 1/2 tsp finely chopped parsley (optional)
Dairy and Liquids
- 30g/2 tbsp unsalted butter
- 4 tbsp flour
- 3 cups milk (full fat preferred, low fat or non-dairy acceptable)
- 2 cups low sodium chicken stock/broth
- 2 cups water
- 1 tsp cooking salt
Pasta and Croutons
- 1 1/3 cups (100g) broken angel hair pasta (or angel hair/spaghetti broken into 6 pieces, or other small, spoon-able pasta)
- 1 cup bread (crustless, cut into 7mm / 1/4″ cubes; sourdough preferred for crunch, sandwich bread also works)
- 2 tsp olive oil
- Pinch cooking salt / kosher salt
Instructions
- Croutons & crispy bacon preparation: 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 crispy. Remove and cool on the tray. Set aside.
- Season chicken: Sprinkle both sides of the chicken breasts evenly with 1/4 teaspoon salt and 1/4 tablespoon black pepper to enhance flavor.
- Crispy bacon cooking: Place the bacon strips in a single layer in a cold large pot. Turn the heat to medium-high and cook the bacon until golden on both sides, approximately 2-3 minutes on the first side and 1 1/2 minutes on the second. Remove the cooked bacon, leaving the rendered fat in the pot. Drain bacon on paper towels to crisp as it cools, then finely chop and set aside for garnish.
- Cook chicken: Using the same hot pot with bacon fat, cook the seasoned chicken for 1 1/2 minutes per side until lightly golden. Remove and let cool slightly, then chop into small cubes about 8 mm (1/3 inch).
- Make the broth base: Lower heat to medium-high. Melt butter in the pot. Add diced onion, minced garlic, chopped celery, chopped carrot, and thyme sprigs if using. Cook for 5 minutes, stirring regularly, until the carrot softens but onion does not brown. Sprinkle flour over the vegetables and stir for 1 minute to cook out the raw taste. Slowly pour in the milk while stirring to dissolve the flour evenly. Then add the chicken stock, water, and 1 teaspoon salt, stirring to combine.
- Simmer the soup: Increase heat to high and bring the mixture to a gentle simmer. Then reduce heat to maintain a gentle simmer for 5 minutes, stirring occasionally. The soup may appear thin at this stage but will thicken as the pasta cooks.
- Add pasta and corn: Turn heat up to high again and stir in the broken angel hair pasta and corn kernels. Cook for about 5 minutes or until the pasta is tender.
- Finish cooking with peas and chicken: In the last 2 minutes of cooking pasta, add the frozen peas and the chopped chicken along with any juices that may have pooled. Stir well to combine and heat through.
- Serve: Ladle the creamy chicken noodle soup into bowls. Garnish with the crispy chopped bacon, freshly baked croutons, and a sprinkle of finely chopped parsley if desired. Serve immediately and enjoy!
Notes
- Using streaky bacon adds rich flavor and fat that enhances the soup base.
- For best texture, use full-fat milk but low fat or non-dairy milk alternatives work fine.
- Croutons can be varied by using different types of bread; sourdough offers a crunchier texture than sandwich bread.
- Be cautious not to brown the onions while sautéing to keep the soup’s delicate flavor.
- The soup thickens naturally as the flour cooks and the pasta absorbs liquid; do not be alarmed if it looks thin early on.
- Frozen peas added at the end keep their bright color and slight texture without overcooking.
- If preferred, boneless chicken thighs can be substituted for breast for juicier meat.
