Description
This creamy chicken noodle soup with mini croutons is a comforting, hearty meal perfect for cooler days. Tender chicken, crispy bacon, fresh vegetables, and delicate angel hair pasta come together in a rich, velvety broth made with milk and chicken stock. Served topped with crunchy homemade croutons and a sprinkling of parsley, this soup balances creamy textures with crispy garnishes for a satisfying and delicious experience.
Ingredients
Scale
Protein and Meat
- 400g/10oz chicken breast (2 small, cut in half horizontally to form 2 thin steaks, substitute boneless thighs if preferred)
- 4 strips streaky bacon (enough to cover base of pot)
Vegetables & 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 best but low fat or non-dairy alternatives okay)
- 2 cups low sodium chicken stock/broth
- 2 cups water
Grains and Bread
- 1 1/3 cups (100g) broken angel hair pasta (or angel hair/spaghetti broken into 6 pieces or other small spoon-able pasta)
- 1 cup bread (crustless) cut into 7mm/1/4″ cubes – sourdough preferred for crunchier croutons, regular sandwich bread works too
Oils and Seasonings
- 2 tsp olive oil
- 1/4 tsp cooking salt/kosher salt (for chicken seasoning)
- 1/4 tbsp black pepper
- 1 tsp cooking salt (for soup)
- Pinch cooking salt/kosher salt (for croutons)
Instructions
- Croutons & crispy bacon: Preheat your oven to 180°C/345°F (160°C fan-forced). Toss the bread cubes with olive oil and a pinch of salt. Spread them out on a baking tray and bake for 8 to 10 minutes, tossing halfway through, until golden and fully crisp. Some breads like sourdough may take a bit longer. Once done, let them cool on the tray and set aside.
- Season chicken: Lightly sprinkle both sides of the chicken breasts with the 1/4 tsp salt and 1/4 tbsp black pepper to evenly season them before cooking.
- Crispy bacon: Place the bacon strips in a single layer in a cold large pot. Turn the heat to medium-high and cook until golden and crispy, approximately 2-3 minutes on the first side and 1.5 minutes on the second. Remove the bacon and drain on paper towels; it will crisp further as it cools. Finely chop the bacon and set aside to use as garnish later. Leave the bacon fat in the pot to cook the rest of the soup.
- Cook chicken: Using the same pot with the bacon fat, cook the seasoned chicken breasts over medium-high heat for about 1.5 minutes per side until lightly golden. Remove from the pot and set aside to cool slightly. Then chop the chicken into small 8mm (1/3″) cubes for the soup.
- Build the broth: Lower the heat to medium-high. In the bacon fat, melt the butter, then add the diced onion, minced garlic, chopped celery, carrot pieces, and thyme sprigs if using. Cook for about 5 minutes until the vegetables soften, stirring regularly to avoid browning the onion. Stir in the flour and cook for 1 minute to form a roux. Slowly pour in the milk while stirring continuously to avoid lumps. Once fully incorporated and smooth, add the chicken stock, water, and 1 tsp salt. Stir to combine.
- Simmer: Increase the heat to high and bring the soup to a gentle simmer. Then reduce the heat to maintain a gentle simmer and cook 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 the heat back up to high. Add the broken angel hair pasta and corn kernels to the pot. Cook for about 5 minutes until the pasta is tender. In the last 2 minutes of cooking, add the frozen peas and the chopped chicken along with any juices that have pooled on the plate. Stir gently to combine and heat through.
- Serve: Ladle the hot soup into bowls. Top each serving with the crispy chopped bacon, homemade mini croutons, and a sprinkle of finely chopped parsley if desired. Enjoy your creamy chicken noodle soup!
Notes
- For extra crunch, use sourdough bread for the croutons; regular sandwich bread also works fine.
- Cooking bacon in a cold pan helps render fat evenly and prevents burning.
- Do not let the onion brown while sautéing; cook gently until softened for sweeter flavor.
- The soup thickens as the pasta cooks, so trust the consistency when it looks a bit thin after adding liquids.
- You can substitute boneless chicken thighs for breasts if preferred; adjust cooking time accordingly.
- Use full fat milk for creamier soup or a dairy-free milk alternative to suit dietary needs.
- Low sodium chicken stock helps control the salt level; adjust seasoning to taste at the end.
