Ingredients

400g/10oz chicken breast (2 small, cut in half horizontally to form 2 thin steaks; or substitute boneless thighs)

1/4 tsp cooking salt / kosher salt

1/4 tbsp black pepper

4 strips streaky bacon (enough to cover the base of the pot)

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 pieces)

1 carrot, chopped (~0.5 x 1 cm pieces)

3/4 cup corn kernels (frozen thawed or canned drained)

4 tbsp flour

3 cups milk (full fat best, low fat or non-dairy okay)

2 cups low sodium chicken stock or broth

2 cups water

1 tsp cooking salt

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

3/4 cup frozen peas

1/2 tsp finely chopped parsley (optional)

1 cup bread (crustless, cut into 7mm / 1/4″ cubes – sourdough or sandwich bread)

2 tsp olive oil

Pinch cooking salt / kosher salt

Instructions

Step 1: 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 on a baking tray and bake for 8 to 10 minutes, tossing halfway, until golden and fully crisp. Let cool and set aside.

Step 2: Season both sides of the chicken breasts with 1/4 tsp salt and 1/4 tbsp black pepper.

Step 3: Place the bacon strips in a single layer in an unheated large pot. Turn heat to medium-high and cook bacon until golden on both sides (about 2–3 minutes the first side, 1 1/2 minutes the second). Remove bacon, drain on paper towels, then finely chop and set aside. Leave the bacon fat in the pot.

Step 4: In the same pot with hot bacon fat, cook the chicken for 1 1/2 minutes on each side until lightly golden. Remove from pot and when cool enough, chop into small 8 mm (1/3″) cubes.

Step 5: Lower heat to medium-high. Melt the butter in the pot. Add onion, garlic, celery, carrot, and thyme sprigs if using. Cook for about 5 minutes until vegetables soften, stirring regularly but not allowing browning.

Step 6: Stir in the flour and cook for 1 minute. While stirring constantly, slowly pour in the milk until the flour dissolves completely. Add chicken stock, water, and 1 tsp salt, then stir to combine.

Step 7: Increase heat to high and bring the soup to a simmer. Then reduce heat and gently simmer for 5 minutes, stirring occasionally. The soup will seem thin but will thicken as the pasta cooks.

Step 8: Turn the heat back to high. Add the broken pasta and corn kernels. Cook for 5 minutes or until pasta is tender, adding frozen peas and chopped chicken (plus any juices) during the last 2 minutes.

Step 9: Ladle soup into bowls. Sprinkle with crispy bacon, mini croutons, and a pinch of chopped parsley if desired. Serve immediately and enjoy!

Tips & Variations

For richer flavor, use full-fat milk or a mix of milk and cream.

Substitute boneless chicken thighs for a juicier texture.

Add a squeeze of lemon juice at the end for brightness.

Use gluten-free flour and pasta to make this soup gluten-free.

To make mini croutons extra crunchy, toast the baked cubes under the broiler briefly.

FAQs

Can I use pre-cooked chicken in this soup?

Yes, you can use pre-cooked chicken; simply add it during the last few minutes of cooking to heat through without overcooking the meat.

What can I substitute for angel hair pasta?

Any small, spoon-able pasta like broken spaghetti, or small shapes such as ditalini or orzo, work well in this soup.

Dinner

Creamy Chicken Noodle Soup with Mini Croutons Recipe

Introduction