Description
This creamy chicken noodle soup with mini croutons is a comforting and hearty dish perfect for any season. Tender chicken breast and crispy streaky bacon add rich protein, while fresh vegetables like carrots, celery, and peas bring vibrant flavors and texture. The soup boasts a luscious, creamy broth made with milk and thickened with flour, enhanced by subtle notes of thyme and garlic. Crispy homemade croutons provide a delightful crunch to complement the soft angel hair pasta, making this soup both soothing and satisfying. Ready in just 40 minutes, it’s an ideal meal for lunch or dinner and serves 5 generously.
Ingredients
Scale
Chicken and Meat
- 400g/10oz chicken breast (2 small, cut in half horizontally to form 2 thin steaks; boneless thighs can be substituted)
- 4 strips streaky bacon (enough to cover base of pot)
Seasonings & Herbs
- 1/4 tsp cooking salt / kosher salt (for chicken)
- 1/4 tbsp black pepper
- 1 tsp cooking salt (for soup)
- Pinch cooking salt / kosher salt (for croutons)
- 2 sprigs thyme or 1/2 tsp dried thyme (optional)
- 1/2 tsp finely chopped parsley (optional, for garnish)
Vegetables
- 1/2 onion, finely diced
- 2 garlic cloves, finely minced
- 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
Dairy & Fats
- 30g/2 tbsp unsalted butter
- 3 cups milk (full fat preferred, but low fat or non-dairy alternatives are fine)
- 2 tsp olive oil (for croutons)
Pantry Staples
- 4 tbsp flour
- 2 cups low sodium chicken stock/broth
- 2 cups water
- 1 1/3 cups (100g) broken angel hair pasta (or broken angel hair spaghetti or similar small pasta)
- 1 cup bread (crustless, cut into 7mm / 1/4″ cubes; sourdough or sandwich bread works)
Instructions
- Prepare croutons and preheat oven: 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 evenly on a baking tray and bake for 8 to 10 minutes, tossing halfway through, until golden and fully crisp. Remove from oven and let cool on the tray; set aside.
- Season chicken: Sprinkle both sides of the chicken breasts with 1/4 tsp salt and 1/4 tbsp black pepper evenly. Set aside.
- Cook crispy bacon: Place bacon strips in a single layer in an unheated large pot. Turn heat to medium-high and cook bacon until golden brown on both sides (approximately 2–3 minutes on the first side and 1.5 minutes on the second side). Remove bacon strips from the pot, leaving rendered fat inside, and drain on paper towels. Once cooled, finely chop the bacon and set aside for garnish.
- Cook chicken: Using the same pot with bacon fat still hot, add the seasoned chicken pieces. Cook for about 1.5 minutes on each side until they turn light golden and are cooked through. Remove chicken onto a plate and allow to cool enough to handle. Chop into small 8 mm / 1/3″ cubes.
- Prepare soup base: Lower heat to medium-high. In the same pot, melt the butter. Add diced onion, minced garlic, chopped celery, chopped carrot, and thyme sprigs (if using). Sauté for approximately 5 minutes until the carrots soften, stirring regularly. Avoid browning the onions to maintain sweetness.
- Add flour and milk: Sprinkle flour over the cooked vegetables and stir continuously for 1 minute to cook the flour and form a roux. Gradually pour the milk in while stirring to avoid lumps. Once the flour is fully dissolved, pour in the chicken stock, water, and add 1 tsp salt. Stir well to combine all ingredients.
- Simmer soup: Increase heat to high and bring the mixture to a gentle simmer. Then reduce the heat to low and let it simmer gently for 5 minutes, stirring occasionally. The soup will start thin but will thicken as pasta cooks—be patient and trust the process.
- Cook pasta and vegetables: Increase heat back to high. Add the broken angel hair pasta and corn kernels to the soup. Cook for about 5 minutes or until the pasta becomes tender. During the last 2 minutes, add frozen peas and the chopped chicken pieces, including any juices collected on the plate, allowing them to heat through.
- Serve: Ladle the hot soup into bowls. Sprinkle with the crispy chopped bacon, homemade croutons, and a pinch of finely chopped parsley if desired. Serve immediately and enjoy a hearty, creamy chicken noodle soup with delightful crunchy accents.
Notes
- You can substitute boneless chicken thighs for chicken breast if preferred; they tend to stay moister.
- Bacon is cooked in the pot to render flavorful fat for cooking the chicken and vegetables.
- Do not brown the onions during sauté—this maintains a mild sweetness important for the soup’s flavor balance.
- The soup broth will seem thin before pasta is added; it thickens naturally as the pasta cooks.
- If using sourdough bread for croutons, they may take slightly longer to crisp due to density.
- Non-dairy milk such as oat or almond milk can be used, but full-fat dairy milk gives the creamiest texture.
- Angel hair pasta can be substituted with broken spaghetti or other small pasta shapes if preferred.
