Description
This creamy chicken noodle soup with mini croutons is a comforting and hearty dish perfect for chilly days. Tender chicken breast is cooked with crispy bacon, fresh vegetables, and delicate angel hair pasta in a rich, flavorful broth made creamy with butter, flour, and milk. The soup is finished with sweet peas and sprinkled with fresh parsley for brightness. Homemade mini croutons add a delightful crunch to each spoonful, making this soup both satisfying and delicious.
Ingredients
Scale
Protein and Seasonings
- 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
Base and Vegetables
- 4 strips streaky bacon (enough to cover base of 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 / 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 best but low fat or non-dairy okay)
- 2 cups low sodium chicken stock/broth
- 2 cups water
- 1 tsp cooking salt
Pasta and Vegetables
- 1 1/3 cups (100g) broken angel hair pasta (or angel hair pasta/spaghetti broken into 6 pieces, or other small, spoon-able pasta)
- 3/4 cup frozen peas
- 1/2 tsp finely chopped parsley (optional)
Mini Croutons
- 1 cup bread (crustless, cut into 7mm / 1/4″ cubes; sourdough for crunchier, regular sandwich bread also fine)
- 2 tsp olive oil
- Pinch cooking salt / kosher salt
Instructions
- Prepare the chicken and seasoning: Season the chicken breast halves with 1/4 tsp cooking salt and 1/4 tbsp black pepper on both sides. This initial seasoning helps infuse flavor into the meat as it cooks.
- Cook the bacon and set aside: In a large heavy-based pot, cook the streaky bacon strips over medium heat until crispy. Once crisped, remove bacon from the pot and set aside on paper towels, leaving the rendered fat in the pot as a flavorful base for the soup.
- Sauté the aromatics and vegetables: Add the unsalted butter to the bacon fat in the pot and melt over medium heat. Add finely diced onion, minced garlic, chopped celery, and carrot along with the optional thyme sprigs. Cook gently until the vegetables soften and the onions become translucent, about 5-7 minutes, stirring frequently to avoid browning.
- Add flour to make a roux: Sprinkle the 4 tablespoons of flour over the softened vegetables. Stir continuously for 2-3 minutes until the flour cooks and forms a smooth roux, which will thicken the soup later. This step is crucial for a creamy texture.
- Incorporate liquids and bring to simmer: Gradually whisk in the milk, low sodium chicken stock, and water into the roux mixture to avoid lumps. Add 1 tsp cooking salt. Continue whisking until fully combined and smooth. Increase heat slightly and bring the mixture to a gentle simmer, allowing it to thicken, about 5 minutes.
- Cook the chicken: Nestle the seasoned chicken breasts into the simmering soup. Cover and cook for about 10-12 minutes or until the chicken is fully cooked through and tender. Remove chicken from the pot and let it rest briefly before shredding or slicing thinly.
- Add pasta and corn: While chicken rests, add the broken angel hair pasta and corn kernels to the pot. Stir and simmer gently until the pasta is tender, about 5-7 minutes. Stir regularly to prevent sticking.
- Finish with peas and chicken: Add the frozen peas and shredded or sliced chicken back into the soup. Stir well and cook for an additional 2-3 minutes until peas are heated through and chicken is warmed. Adjust seasoning with salt if needed. Sprinkle with finely chopped parsley for freshness.
- Make the mini croutons: While soup simmers, preheat a small skillet over medium heat. Toss the bread cubes with olive oil and a pinch of salt. Toast bread cubes in the skillet, stirring frequently, until golden brown and crisp on all sides. Remove from heat and let cool slightly.
- Serve: Ladle the creamy chicken noodle soup into bowls, then generously top with the homemade mini croutons for a satisfying crunch. Enjoy immediately for best texture and flavor.
Notes
- For a dairy-free option, substitute milk with unsweetened almond or oat milk.
- Use boneless, skinless chicken thighs instead of breasts for juicier meat.
- If you prefer a spicier soup, add a pinch of red pepper flakes when sautéing the vegetables.
- The soup thickens as it cools; thin with extra stock or water if reheating.
- Mini croutons can be made ahead and stored in an airtight container for up to 2 days.
- You can substitute angel hair pasta with small shapes like ditalini or small shells.
