Description

This creamy chicken noodle soup with mini croutons is a comforting, hearty dish perfect for any day. Tender chicken breast cooked in flavorful bacon fat combines with fresh vegetables, tender angel hair pasta, and a rich creamy broth. Crispy homemade croutons and crispy bacon bits add texture and depth, making this soup both satisfying and delicious.

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 crustless bread, cut into 7mm / 1/4″ cubes (sourdough or regular 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 preferred but low fat or non-dairy alternatives 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 angel hair/spaghetti broken into 6 pieces or other small spoonable pasta)
3/4 cup frozen peas
1/2 tsp finely chopped parsley (optional)

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Instructions

Croutons & Crispy Bacon Preparation: Preheat the oven to 180°C/345°F (160°C fan-forced). Toss the cubed bread with olive oil and a pinch of salt. Bake for 8 to 10 minutes, tossing halfway through, until golden and fully crisp. Once done, cool on the tray and set aside for garnish.
Season the Chicken: Sprinkle both sides of the chicken breasts with salt and black pepper evenly for flavor.
Cook the Bacon: Place bacon strips in a single layer in an unheated large pot. Turn the heat to medium-high and cook bacon until golden and crispy on both sides (approximately 2-3 minutes on the first side and 1.5 minutes on the second). Remove bacon and drain on paper towels. Chop finely and set aside for garnish. Leave the rendered bacon fat in the pot for cooking the chicken and soup base.
Cook the Chicken: Using the same pot with bacon fat still hot, cook the seasoned chicken for 1.5 minutes on each side until lightly golden. Remove the chicken to a plate. When cool enough to handle, chop into small 8 mm / 1/3″ cubes.
Prepare the Soup Base: Reduce heat to medium-high. In the same pot, melt the butter. Add diced onion, minced garlic, chopped celery, carrot pieces, and thyme sprigs (if using). Cook for 5 minutes, stirring regularly, until the carrot is softened and the onion is translucent but not browned.
Thicken the Soup: Sprinkle the flour over the cooked vegetables and stir continuously for 1 minute to cook out the raw flour taste. Gradually pour in the milk while stirring until the flour dissolves completely, forming a smooth base.
Add Liquids and Simmer: Pour in the chicken stock, water, and 1 tsp salt. Stir to combine. Increase heat to high and bring the mixture to a simmer. Reduce heat and gently simmer for 5 minutes, stirring occasionally. The soup will seem thin at this stage, but it will thicken as the pasta cooks.
Cook Pasta and Vegetables: Turn heat back to high. Add the broken angel hair pasta and corn kernels. Cook for 5 minutes until pasta is tender. During the last 2 minutes of cooking, add the frozen peas and the chopped chicken, including any juices, allowing them to heat through.
Serve: Ladle the hot soup into bowls and garnish with chopped crispy bacon, toasted croutons, and a sprinkle of chopped parsley if desired. Enjoy your creamy, comforting chicken noodle soup!

Notes

For a richer flavor, full-fat milk is recommended, but low-fat or non-dairy alternatives can be used.
Crispy bacon fat is used to cook the chicken and vegetables for added depth of flavor.
Trust the cooking time; soup will thicken as pasta cooks despite seeming thin initially.
Sourdough bread results in crunchier croutons but regular sandwich bread works well too.
Optional thyme and parsley provide herbal freshness but can be omitted.
Angel hair pasta is preferred for a delicate texture, but broken spaghetti or other small pasta shapes work as substitutes.