Description
This creamy chicken noodle soup is a comforting and hearty dish featuring tender chicken breast, fresh vegetables, and delicate angel hair pasta in a rich, flavorful broth. Topped with crispy streaky bacon and crunchy mini croutons, this soup is perfect for a satisfying meal on a chilly day or when you need a cozy classic.
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
- 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)
- 3/4 cup frozen peas
Liquids and Thickener
- 4 tbsp flour
- 3 cups milk (full fat preferred but low fat or non-dairy also acceptable)
- 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 spaghetti broken into 6 pieces; other small spoon-able pasta acceptable)
Garnish and Croutons
- 1 cup bread (crustless, cut into 7mm/1/4″ cubes; sourdough or regular sandwich bread)
- 2 tsp olive oil
- Pinch cooking salt / kosher salt
- 1/2 tsp finely chopped parsley (optional)
Instructions
- Make Croutons and Cook Bacon: Preheat the oven to 180°C (345°F) or 160°C fan-forced. Toss bread cubes with olive oil and a pinch of salt, then bake for 8–10 minutes, tossing halfway until golden and crisp. Let them cool on the tray and set aside. For the bacon, place strips in a single layer in a cold large pot, then heat over medium-high. Cook until golden and crisp on both sides (approximately 2–3 minutes on the first side and 1 1/2 minutes on the second). Remove and drain on paper towels, then finely chop for garnish.
- Season and Cook Chicken: Sprinkle both sides of chicken breasts with 1/4 tsp salt and 1/4 tbsp black pepper. In the same pot with remaining bacon fat, cook the chicken for 1 1/2 minutes on each side, until lightly golden. Remove chicken to a plate, let cool slightly, then chop into small 8mm (1/3″) cubes.
- Prepare the Soup Base: Lower heat to medium-high. Melt butter in the same pot. Add diced onion, minced garlic, chopped celery, chopped carrot, and thyme sprigs if using. Cook for 5 minutes until the carrot softens, stirring regularly and avoiding browning the onions. Stir in flour and cook for 1 minute.
- Add Liquids and Simmer: Slowly pour milk while stirring to dissolve the flour completely. Then add chicken stock, water, and 1 tsp salt. Bring the heat up to high to reach a simmer, then reduce to a gentle simmer and cook for 5 minutes, stirring occasionally. The soup will seem thin at this point but will thicken as pasta cooks.
- Cook Pasta and Combine Ingredients: Increase heat to high, add broken angel hair pasta and corn kernels. Cook for 5 minutes or until pasta is tender. Add frozen peas and chopped chicken (plus any juices) in the last 2 minutes and continue cooking until heated through.
- Serve: Ladle soup into bowls and garnish generously with chopped crispy bacon, baked croutons, and a pinch of finely chopped parsley if desired. Enjoy warm.
Notes
- Using full-fat milk gives the creamiest texture, but low-fat or non-dairy milk can be used depending on preference.
- Cooking chicken in the bacon fat adds extra flavor to the soup.
- Be careful not to brown the onions when cooking the vegetables to keep the soup smooth and mild.
- The soup thickens as the pasta cooks, so trust the process if the soup looks thin initially.
- Sourdough bread makes crunchier croutons but regular sandwich bread works well.
