Description
A comforting and creamy chicken noodle soup made with tender chicken breast, fresh vegetables, angel hair pasta, and topped with crispy bacon and homemade mini croutons. Perfect for warming up on a chilly day with rich, flavorful broth and a satisfying crunch.
Ingredients
Scale
Chicken and Seasoning
- 400g/10oz chicken breast (2 small), cut in half horizontally to form 2 thin steaks (substitute with boneless thighs if desired)
- 1/4 tsp cooking salt or kosher salt
- 1/4 tbsp black pepper
Soup
- 4 strips streaky bacon (enough to cover base of pot)
- 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 recommended but low fat or non-dairy alternatives OK
- 2 cups low sodium chicken stock or broth
- 2 cups water
- 1 tsp cooking salt
- 1 1/3 cups (100g) broken angel hair pasta or angel hair/spaghetti broken into 6 pieces, or other small spoon-able pasta
- 3/4 cup frozen peas
- 1/2 tsp finely chopped parsley (optional)
Mini Croutons
- 1 cup bread (crustless) cut into 7mm / 1/4″ cubes – sourdough preferred for crunch, regular sandwich bread also fine
- 2 tsp olive oil
- Pinch cooking salt or kosher salt
Instructions
- Croutons & Crispy Bacon: Preheat oven to 180°C/345°F (160°C fan-forced). Toss bread cubes with olive oil and salt, then bake for 8-10 minutes, tossing halfway through, until golden and crisp. Cool on tray and set aside. Place bacon strips in a cold large pot in a single layer. Heat over medium-high until bacon is golden on both sides (about 2-3 minutes first side, 1.5 minutes second). Remove bacon to paper towels to drain and crisp as it cools. Finely chop and set aside for garnish. Leave bacon fat in pot.
- Season Chicken: Sprinkle both sides of the chicken breasts with salt and black pepper.
- Cook Chicken: Using the same pot with hot bacon fat, cook chicken for 1.5 minutes on each side until light golden. Remove to a plate. Once cool enough, chop chicken into 8mm / 1/3″ cubes.
- Make Broth: Lower heat to medium-high. Melt butter in the pot. Add diced onion, minced garlic, chopped celery, carrot, and thyme sprigs (if using). Cook for 5 minutes until vegetables soften but don’t brown, stirring regularly. Stir in flour and cook for 1 minute. Slowly pour in milk while stirring to dissolve flour. Add chicken stock, water, and salt. Stir well.
- Simmer Soup: Increase heat to high and bring to a simmer, then reduce heat to low and simmer gently for 5 minutes, stirring occasionally. The soup will be thin initially but thickens as pasta cooks.
- Cook Pasta and Vegetables: Turn heat back to high and add pasta and corn kernels. Cook for 5 minutes or until pasta is tender. Add frozen peas and chopped chicken (including any juices) for last 2 minutes to heat through.
- Serve: Ladle soup into bowls. Top with crispy chopped bacon, mini croutons, and a pinch of parsley if desired. Enjoy warm!
Notes
- Short cut angel hair pasta is sold cut into 3cm/1.2″ long pieces and cooks faster (around 4-5 minutes in this creamy broth). If unavailable, break whole angel hair, spaghetti, or similar pasta by hand.
- Cooking bacon: If using streaky bacon, no oil is needed because the fat renders out. For lean bacon, add a little oil to the pot.
- You can substitute corn and peas with your favorite vegetables.
- To store leftovers, strain soup to separate pasta, chicken, and vegetables from broth to prevent sogginess. Store components separately in the fridge for 3-4 days or freeze for up to 3 months. Avoid cooking pasta separately ahead as it affects texture.
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
