Description
This creamy chicken noodle soup with mini croutons is a comforting and hearty dish featuring tender chicken, crunchy bacon, homemade crispy croutons, and delicate angel hair pasta in a flavorful, creamy broth. The soup balances fresh vegetables and herbs for a rich, satisfying meal perfect for any day.
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 the base of pot)
- 1 cup bread (crustless, cut into 7mm / 1/4″ cubes – sourdough type is crunchier, regular sandwich bread is fine too)
- 2 tsp olive oil
- Pinch cooking salt / kosher salt
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 into ~0.5 x 1.2 cm / 1/5 x 1/2″ pieces)
- 1 carrot (chopped into 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)
Liquids and Dairy
- 30g / 2 tbsp unsalted butter
- 4 tbsp flour
- 3 cups milk (full fat preferred but low fat or non-dairy okay)
- 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 pasta/spaghetti broken into 6 pieces or other small spoonable 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. Spread on a baking tray and bake for 8 to 10 minutes, tossing halfway through, until golden and crisp. Cool on the tray and set aside.
- Season chicken: Sprinkle salt and black pepper evenly on both sides of the chicken breasts.
- Crispy bacon: Place bacon strips in a single layer into an unheated large pot. Turn heat to medium-high and cook bacon until golden on both sides (about 2-3 minutes on the first side, 1.5 minutes on the second). Remove bacon onto paper towels to drain and crisp further. Finely chop and set aside for garnish, leaving the bacon fat in the pot.
- Cook chicken: Using the same pot with the bacon fat, cook the seasoned chicken for about 1.5 minutes per side until light golden. Remove chicken and once cool enough to handle, chop into small 8 mm (1/3 inch) cubes.
- Prepare broth base: Lower heat to medium-high. Melt butter in the pot. Add diced onion, minced garlic, chopped celery, carrot, and thyme sprigs. Cook for 5 minutes, stirring regularly, until carrots soften but onions do not brown. Add flour and stir for 1 minute.
- Add liquids: Slowly pour in milk while stirring to dissolve the flour. Add chicken stock, water, and 1 teaspoon salt. Stir to combine.
- Simmer soup: Increase heat to high and bring mixture to a simmer. Then reduce heat and simmer gently for 5 minutes, stirring occasionally. The soup will seem thin at this stage but will thicken as pasta cooks.
- Cook pasta and vegetables: Turn heat back to high, add broken angel hair pasta and corn kernels. Cook for about 5 minutes or until pasta is soft. Add frozen peas and chopped chicken (including any juices) during the last 2 minutes of cooking.
- Serve: Ladle soup into bowls. Garnish with chopped crispy bacon, mini croutons, and a sprinkle of finely chopped parsley if using. Serve immediately and enjoy!
Notes
- The bacon crisps up more upon cooling after removing from the heat, so it’s okay if it’s slightly less crisp initially.
- Using full-fat milk makes the soup creamier, but low-fat or non-dairy options also work well.
- Breaking the pasta into smaller pieces makes it easier to eat with a spoon and helps it cook evenly in the soup.
- Feel free to substitute chicken thighs for breasts if you prefer darker meat with more flavor.
- For a gluten-free version, use gluten-free flour and pasta alternatives.
- If you do not have fresh thyme, dried thyme is a convenient substitute adding aromatic flavor.
