Description
This creamy chicken noodle soup with mini croutons is a comforting and hearty meal perfect for any day. Tender chicken breast, crispy bacon, fresh vegetables, angel hair pasta, and a velvety milk-based broth come together to create a rich and flavorful soup topped with crunchy homemade croutons.
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 / 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
Soup Base and Vegetables
- 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)
Thickening and Liquids
- 4 tbsp flour
- 3 cups milk (full fat best but low fat or non-dairy milk okay)
- 2 cups low sodium chicken stock/broth
- 2 cups water
- 1 tsp cooking salt
Pasta and Garnish
- 1 1/3 cups (100g) broken angel hair pasta (or broken spaghetti or other small spoon-able pasta)
- 3/4 cup frozen peas
- 1/2 tsp finely chopped parsley (optional)
Instructions
- Croutons & crispy bacon: Preheat the oven to 180°C/345°F (160°C fan-forced). Toss the cubed bread 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, then set aside.
- Season chicken: Sprinkle both sides of the chicken breast pieces with 1/4 tsp salt and 1/4 tbsp black pepper evenly for flavor.
- Crispy bacon: Place the bacon strips in a single layer in a cold large pot. Turn heat to medium-high and cook bacon until golden and crispy on both sides (about 2-3 minutes on the first side and 1 1/2 minutes on the second). Remove bacon and drain on paper towels. Finely chop once cooled and set aside for garnish, leaving the rendered bacon fat in the pot.
- Cook chicken: Using the same pot with bacon fat still hot, cook chicken pieces for 1 1/2 minutes per side until lightly golden. Remove the chicken onto a plate and, once cool enough to handle, chop into small 8 mm (1/3″) cubes.
- Prepare broth base: Lower heat to medium-high. Melt butter in the pot. Add diced onion, minced garlic, chopped celery and carrot, and thyme sprigs if using. Cook for 5 minutes until vegetables soften, stirring regularly to avoid browning the onion.
- Thicken soup base: Add flour to the pot and stir continuously for 1 minute to cook out the raw flour taste. Slowly pour in the milk while stirring to dissolve the flour. Add chicken stock, water, and 1 tsp salt, then stir to combine.
- Simmer soup: Increase heat to high to bring the soup to a gentle simmer, then reduce heat and let simmer gently for 5 minutes, stirring occasionally. The soup will appear thin at this stage but will thicken as the pasta cooks.
- Cook pasta and vegetables: Turn heat back to high and add broken angel hair pasta and corn kernels. Cook for 5 minutes or until the pasta is tender. For the last 2 minutes, add frozen peas and chopped chicken along with any juices that have pooled on the plate. Stir well to combine and heat through.
- Serve: Ladle the creamy chicken noodle soup into bowls. Top each serving with crispy bacon bits, mini croutons, and a sprinkle of finely chopped parsley if desired. Serve immediately and enjoy!
Notes
- The soup thickens as the pasta cooks, so although it seems thin initially, trust the process for the perfect creamy texture.
- Bacon crispness improves as it cools, so don’t worry if it feels slightly soft immediately after cooking.
- Sourdough bread produces crunchier croutons but regular sandwich bread works fine as well.
- Non-dairy milk alternatives can be used, though full-fat milk provides the creamiest result.
- You can substitute chicken breast with boneless thighs for a juicier texture.
