Description
A comforting and creamy chicken noodle soup featuring tender chicken breast, fresh vegetables, and broken angel hair pasta, topped with crispy bacon bits and crunchy homemade mini croutons for added texture and flavor.
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 or 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 or kosher salt
Soup Base
- 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, low fat or non-dairy also 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 broken spaghetti or small spoon-able pasta)
- 3/4 cup frozen peas
- 1/2 tsp finely chopped parsley (optional)
Instructions
- Croutons & crispy bacon preparation: Preheat your oven to 180°C/345°F (160°C fan-forced). Toss the bread cubes with olive oil and a pinch of salt. Spread them on a baking tray and bake for 8 to 10 minutes, tossing halfway through, until they’re golden and crisp. Remove and allow to cool on the tray, setting aside.
- Season chicken: Lightly sprinkle both sides of the chicken breasts with 1/4 tsp salt and 1/4 tbsp black pepper to evenly season.
- Cook crispy bacon: Place bacon strips in a single layer inside a cold large pot. Heat over medium-high and cook until golden brown on both sides, approximately 2-3 minutes on the first side and 1.5 minutes on the second side. Remove bacon to paper towels to drain and cool; it will crisp further. Finely chop once cooled and set aside for garnish. Leave the rendered fat in the pot.
- Cook chicken in bacon fat: Using the same pot with bacon fat, cook the chicken over medium-high heat for 1.5 minutes on each side until lightly golden. Remove the chicken to a plate and allow to cool enough to handle, then chop into small 8 mm (1/3 inch) cubes.
- Prepare soup base: Lower heat to medium-high. In the same pot, melt the unsalted butter. Add diced onion, minced garlic, chopped celery, chopped carrot, and thyme sprigs (if using). Cook for about 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: Slowly pour in the milk while stirring to fully dissolve the flour. Add chicken stock, water, and 1 tsp salt, stirring thoroughly. Increase heat to high and bring to a simmer, then reduce heat to maintain a gentle simmer for 5 minutes, stirring occasionally. The soup will be thin coming off the heat but will thicken as pasta cooks.
- Cook pasta and vegetables: Turn heat back up to high. Add broken angel hair pasta and corn kernels. Cook for 5 minutes until pasta is tender, adding frozen peas and chopped chicken (including any juices) in the last 2 minutes of cooking.
- Serve: Ladle the soup into bowls. Sprinkle the crispy chopped bacon, homemade croutons, and a pinch of finely chopped parsley on top. Serve hot and enjoy.
Notes
- Boneless chicken thighs can be used instead of chicken breast for a juicier result.
- Bacon can be adjusted in quantity or omitted for a leaner version, but it contributes flavor and texture.
- Use full-fat milk for a richer soup or low-fat/non-dairy milk for lighter options.
- Fresh thyme is optional but adds a nice aroma; dried thyme works well as a substitute.
- Baking time for croutons may vary depending on bread type; watch closely to avoid burning.
- Angel hair pasta cooks quickly; if using thicker pasta, adjust cooking time accordingly.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid curdling.
