Description

This creamy chicken noodle soup with mini croutons is a comforting and hearty meal perfect for any day. It features tender chicken breast cooked in flavorful bacon fat, combined with fresh vegetables, broken angel hair pasta, and a rich, creamy broth thickened with butter and flour. Crispy bacon bits and homemade mini croutons add delightful texture and a burst of flavor. This soup is perfect for a cozy family meal, offering a blend of classic ingredients with a creamy twist.

Ingredients

Scale

Chicken and Seasoning

400g/10oz chicken breast (2 small, cut in half horizontally to form 2 thin steaks; can substitute boneless thighs)
1/4 tsp cooking salt / kosher salt
1/4 tbsp black pepper

Bacon and Butter

4 strips streaky bacon (enough to cover base of pot)
30g/2 tbsp unsalted butter

Vegetables and 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)

Thickening and Liquids

4 tbsp flour
3 cups milk (full fat recommended, but low fat or non-dairy okay)
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)

Croutons

1 cup bread (crustless, cut into 7mm / 1/4″ cubes; sourdough or regular sandwich bread)
2 tsp olive oil
Pinch cooking salt / kosher salt

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Instructions

Prepare 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. Arrange them in a single layer on a baking tray and bake for 8 to 10 minutes, tossing halfway through, until golden brown and fully crisp. Remove from the oven and let cool on the tray. Set aside.
Season Chicken: Sprinkle both sides of the chicken breasts evenly with 1/4 tsp salt and 1/4 tbsp black pepper to season.
Cook Bacon: Place the bacon strips in a single layer in a cold large pot. Turn the heat to medium-high and cook the bacon until golden on both sides, about 2 to 3 minutes on the first side and 1 1/2 minutes on the second. Remove bacon and drain on paper towels. It will crisp more as it cools. Finely chop and set aside for garnish. Leave the bacon fat in the pot.
Cook Chicken: Using the same pot and hot bacon fat, cook the seasoned chicken for 1 1/2 minutes on each side until lightly golden. Remove chicken to a plate and let cool until manageable. Chop into small 8 mm / 1/3″ cubes.
Make Broth Base: Reduce heat to medium-high. Melt the butter in the same pot. Add the diced onion, minced garlic, chopped celery, carrot pieces, and thyme sprigs if using. Cook, stirring regularly, for 5 minutes until the carrot softens but without browning the onion. Stir in the flour and cook for 1 minute to form a roux.
Add Liquids: While stirring, slowly pour in the milk, ensuring the flour dissolves smoothly. Then add the chicken stock, water, and 1 tsp salt. Stir to combine thoroughly.
Simmer Soup: Increase heat to high and bring the mixture to a simmer. Then lower the heat to gently simmer for 5 minutes, stirring occasionally. The soup will appear thin initially but will thicken as the pasta cooks.
Cook Pasta and Vegetables: Turn heat back to high and add the broken angel hair pasta and corn kernels. Cook for about 5 minutes or until the pasta is tender, adding the frozen peas and chopped chicken (including any juices on the plate) for the last 2 minutes of cooking to warm through.
Serve: Ladle the soup into bowls and garnish with the chopped crispy bacon, homemade mini croutons, and a sprinkle of finely chopped parsley if desired. Serve immediately and enjoy your creamy chicken noodle soup.

Notes

For crispier croutons, sourdough bread works best though regular sandwich bread is fine as well.
Use low sodium chicken stock to control the salt content in the soup better.
Substitute boneless, skinless chicken thighs for a juicier chicken option.
Do not let the onion brown when cooking the vegetables to maintain a delicate flavor.
The soup thickens as the pasta cooks; don’t be alarmed if it seems thin initially.
Adding peas towards the end preserves their bright color and texture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American