Description

This creamy chicken noodle soup features tender chunks of chicken, crispy bacon, freshly baked mini croutons, and a medley of vegetables in a rich, comforting broth. Perfect for a hearty lunch or dinner, this recipe balances creamy texture with fresh flavors and a satisfying crunch.

Ingredients

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 recommended but sandwich bread works too)
2 tsp olive oil
Pinch cooking salt / kosher salt

Vegetables and Aromatics

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)

Liquids and Thickening

30g / 2 tbsp unsalted butter
4 tbsp flour
3 cups milk (full fat preferred; low fat or non-dairy alternatives ok)
2 cups low sodium chicken stock/broth
2 cups water
1 tsp cooking salt

Pasta

1 1/3 cups (100g) broken angel hair pasta (or angel hair/spaghetti broken into 6 pieces, or other small spoon-able pasta)

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Instructions

Make Croutons: Preheat the oven to 180°C / 345°F (160°C fan-forced). Toss the bread cubes with olive oil and a pinch of salt. Bake for 8 to 10 minutes, tossing halfway through, until golden brown and fully crisp. Cooling on the tray, then set aside.
Season Chicken: Sprinkle both sides of the chicken breasts with 1/4 tsp cooking salt and 1/4 tbsp black pepper evenly.
Cook Bacon: Place bacon strips in a single layer in a cold, large pot. Turn heat to medium-high and cook bacon until golden on both sides, approximately 2-3 minutes on the first side and 1.5 minutes on the second. Remove bacon, leaving rendered fat in the pot. Drain bacon on paper towels and finely chop once cooled; set aside for garnishing.
Cook Chicken: Using the same pot with bacon fat, cook chicken for about 1.5 minutes on each side until lightly golden. Transfer to a plate and when cool enough, chop into small 8mm / 1/3″ cubes.
Prepare Broth Base: Reduce heat to medium-high. Melt butter in the same pot. Add diced onion, minced garlic, celery, carrot, and thyme sprigs if using. Cook for about 5 minutes until vegetables soften, stirring regularly to prevent browning. Stir in flour and cook for 1 minute more.
Add Liquids: While stirring constantly, slowly pour in the milk, dissolving the flour into it. Then add chicken stock, water, and 1 tsp salt. Stir to combine thoroughly.
Simmer Soup: Increase heat to high and bring the soup to a simmer. Then reduce heat to low and simmer gently for 5 minutes, stirring occasionally. The soup will seem thin but will thicken as the pasta cooks.
Cook Pasta and Vegetables: Turn heat back up to high. Add broken angel hair pasta and corn kernels to the soup. Cook for about 5 minutes or until the pasta is tender. In the last 2 minutes, add frozen peas and chicken cubes along with any juices that have accumulated on the plate. Stir to combine and heat through.
Serve: Ladle the soup into bowls, then sprinkle with chopped crispy bacon, freshly baked croutons, and a pinch of finely chopped parsley if desired. Enjoy immediately!

Notes

Using boneless, skinless chicken thighs instead of breast will provide a richer flavor and juicier texture.
Bacon fat adds wonderful flavor to the soup base, so do not discard it after cooking bacon.
The flour and milk create a creamy roux base, making the soup rich without using cream.
Angel hair pasta cooks quickly and breaks down to a great texture for spoon-able soup.
Croutons can be stored separately and added just before serving to preserve their crunch.
The soup thickens as pasta cooks; if it becomes too thick, add a splash of water or stock to adjust consistency.
Optional thyme and parsley add fresh herbal notes, enhancing overall flavor.