Creamy Chicken Noodle Soup with Crispy Bacon Croutons

Name: Creamy Chicken Noodle Soup with Crispy Bacon Croutons
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5
Ingredients: 400 g chicken breast; 4 strips streaky bacon; 1/2 onion; 2 celery stalks; 1 carrot; 2 cloves garlic; 2 thyme sprigs; 3/4 cup corn kernels; 3/4 cup frozen peas; 1 cup bread, cut into small cubes; 1 1/3 cup broken angel hair pasta; 30 g unsalted butter; 2 tsp olive oil; 4 tbsp flour; 3 cup milk; 2 cup low-sodium chicken stock; 2 cup water; 1 3/8 tsp salt; 3/4 tsp black pepper; 1/2 tsp parsley, finely chopped

This creamy chicken noodle soup is rich, cozy, and full of comforting flavor from tender chicken, sweet vegetables, silky broth, and delicate pasta. Crispy bacon and crunchy homemade croutons add the perfect finish, making it a satisfying soup for chilly nights or easy family dinners.

Servings5 Portions

Prep Time15 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

chicken breast
400 g
streaky bacon
4 strips
onion
0.5
celery stalks
2
carrot
1
garlic
2 cloves
thyme sprigs
2
corn kernels
0.8 cup
frozen peas
0.8 cup
bread, cut into small cubes
1 cup
broken angel hair pasta
0.3 cup
unsalted butter
30 g
olive oil
2 tsp
flour
4 tbsp
milk
3 cup
low-sodium chicken stock
2 cup
water
2 cup
salt
0.1 tsp
black pepper
0.8 tsp
parsley, finely chopped
0.5 tsp

Step-by-Step Instructions

Preheat the oven to 180°C (160°C fan). Toss the bread cubes with olive oil and a pinch of salt, then spread them on a baking tray. Bake for 8 to 10 minutes, tossing once halfway through, until golden and crisp. Let cool completely.

Season the chicken on both sides with 1/4 teaspoon salt and the black pepper. Place the bacon in a large cold pot in a single layer, then set over medium-high heat. Cook until browned and crisp on both sides. Transfer to a paper towel-lined plate, then chop finely once cooled.

In the same pot with the bacon fat, sear the chicken for about 1 1/2 minutes per side, or until lightly golden. Remove to a plate. When cool enough to handle, cut the chicken into small bite-size pieces.

Reduce the heat to medium-high and add the butter to the pot. Stir in the onion, garlic, celery, carrot, and thyme. Cook for about 5 minutes, stirring often, until the vegetables soften but do not brown.