Description
This creamy chicken noodle soup with mini croutons is a comforting and hearty meal perfect for any day. Tender chicken breast cooked in savory bacon fat, combined with tender vegetables, angel hair pasta, and a rich, creamy broth offers warmth and flavor. Topped with crispy bacon bits and crunchy homemade mini croutons, this soup balances textures beautifully for a satisfying bowl that is easy to prepare in just 40 minutes.
Ingredients
Scale
Chicken and Seasoning
- 400g/10oz chicken breast (2 small, cut in half horizontally to form 2 thin steaks; substitute boneless thighs if preferred)
- 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 sandwich bread)
- 2 tsp olive oil
- Pinch cooking salt / kosher salt
Vegetables and Herbs
- 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 ok)
- 2 cups low sodium chicken stock/broth
- 2 cups water
- 1 tsp cooking salt
Pasta
- 1 1/3 cups (100g) broken angel hair pasta (or angel hair/spaghetti broken into 6 pieces; or other small spoon-able pasta)
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, then bake on a tray for 8 to 10 minutes, tossing halfway through, until golden and fully crisp. Cool and set aside.
- Season chicken: Sprinkle both sides of the chicken breasts with 1/4 tsp salt and 1/4 tbsp black pepper evenly.
- Crispy bacon: Place the bacon strips in a single layer into a cold large pot. Turn heat to medium-high and cook until bacon is golden and crisp on both sides—about 2-3 minutes on the first side and 1.5 minutes on the second. Remove bacon and drain on paper towels; finely chop and set aside for garnish. Leave bacon fat in the pot.
- Cook chicken: In the same pot with hot bacon fat, cook chicken for 1.5 minutes on each side until light golden. Remove chicken to a plate, let cool slightly, and chop into small 8mm (1/3 inch) cubes.
- Make broth base: Lower heat to medium-high. Melt butter in the pot, then add diced onion, minced garlic, celery, carrot, and thyme sprigs. Cook for 5 minutes, stirring often and ensuring onion does not brown, until carrot softens.
- Add flour and liquids: Stir in flour and cook for 1 minute. Gradually pour in milk while stirring continuously to dissolve the flour. Then add chicken stock, water, and 1 tsp salt, stirring to combine.
- Simmer soup: Bring soup to a simmer over high heat, then reduce heat and simmer gently for 5 minutes, stirring occasionally. The soup will be thin at this stage but will thicken once pasta cooks.
- Add pasta and corn: Raise heat to high and add broken angel hair pasta and corn kernels. Cook for 5 minutes until pasta becomes soft.
- Add peas and chicken: During the last 2 minutes of cooking, stir in frozen peas and chopped chicken (including any juices) to heat through.
- Serve: Ladle soup into bowls and top with crispy bacon pieces, mini croutons, and a sprinkle of finely chopped parsley. Enjoy warm.
Notes
- Substitute boneless chicken thighs for breast if preferred for a juicier result.
- Cooking bacon in a cold pan ensures even crispiness and improved rendering of fat.
- Sourdough bread yields crunchier croutons but standard sandwich bread works fine.
- Milk can be full-fat, low-fat, or non-dairy; adjust thickness if using non-dairy varieties.
- Do not brown the onion during sautéing to maintain a delicate flavor.
- Soup thickens as pasta cooks; don’t worry if it seems thin initially.
