Name: Creamy Chicken Noodle Soup with Mini Croutons and Crispy Bacon Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 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; 4 strips streaky bacon (enough to cover base of pot); 30g / 2 tbsp unsalted butter; 2 tsp olive oil; Pinch cooking salt / kosher salt (for croutons); 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, for garnish); 4 tbsp flour; 3 cups milk (full fat best, low fat or non-dairy alternatives ok); 2 cups low sodium chicken stock/broth; 2 cups water; 1 tsp cooking salt (for soup broth); 1 1/3 cups (100g) broken angel hair pasta (or angel hair/spaghetti broken into 6 pieces or other small spoon-able pasta); 1 cup bread (crustless, cut into 7mm / 1/4″ cubes – sourdough for crunchier texture, regular sandwich bread also fine)

Description

This creamy chicken noodle soup with mini croutons is a comforting, hearty dish perfect for any season. Tender chicken breast cooked in a flavorful bacon fat base combined with aromatic vegetables, silky milk-based broth, tender pasta, sweet corn, and peas creates a rich and satisfying soup. Crispy homemade mini croutons and crispy bacon bits add an irresistible crunch to every spoonful. Ready in just 40 minutes, this soup is a delightful and nourishing meal for the whole family.

Ingredients

Scale

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 Fats

4 strips streaky bacon (enough to cover base of pot)
30g / 2 tbsp unsalted butter
2 tsp olive oil
Pinch cooking salt / kosher salt (for croutons)

Vegetables and Flavorings

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, for garnish)

Dry and Dairy Ingredients

4 tbsp flour
3 cups milk (full fat best, low fat or non-dairy alternatives ok)
2 cups low sodium chicken stock/broth
2 cups water
1 tsp cooking salt (for soup broth)
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 for crunchier texture, regular sandwich bread also fine)

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Instructions

Make Croutons: Preheat 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 through, until golden and crisp. Let cool on the tray and set aside.
Season Chicken: Sprinkle both sides of the chicken breasts evenly with 1/4 tsp salt and 1/4 tbsp black pepper.
Cook Bacon: Place bacon strips in a single layer in an unheated large pot. Turn heat to medium-high and cook until bacon is golden on both sides, about 2-3 minutes on first side and 1.5 minutes on second side. Remove bacon, leaving the fat in the pot, drain on paper towels until crisp. Finely chop bacon and set aside for garnish.
Cook Chicken: In the same hot pot with bacon fat, cook chicken breasts for 1.5 minutes on each side until light golden. Remove from pot, let cool slightly, then chop into small 8 mm (1/3″) cubes.
Prepare Broth Base: Reduce heat to medium-high. Melt butter in the same pot. Add diced onion, minced garlic, chopped celery, chopped carrot, and thyme sprigs if using. Cook for 5 minutes, stirring regularly, until carrot softens but onion does not brown. Stir in flour and cook for 1 minute to form a roux.
Add Liquids: While stirring continuously, slowly pour in the milk to dissolve the roux. Then add chicken stock, water, and 1 tsp salt. Stir well to combine.
Simmer Soup: Increase heat to high and bring the mixture to a simmer. Then lower heat to maintain a gentle simmer. Cook for 5 minutes, stirring occasionally. The soup will be thin at this stage but will thicken as the pasta cooks.
Cook Pasta and Vegetables: Turn heat back to high. Add broken angel hair pasta and corn kernels. Cook for 5 minutes or until pasta is tender. Add frozen peas and chopped chicken (including any juices) during the last 2 minutes of cooking to heat through.
Serve: Ladle soup into bowls. Top with finely chopped crispy bacon, mini croutons, and a pinch of chopped parsley if desired. Enjoy warm.

Notes

Using streaky bacon provides rich flavor and fat that enhances the soup base.
The soup thickens naturally as the pasta cooks; do not worry if it seems thin initially.
Full-fat milk yields the creamiest soup, but low fat or non-dairy milks can be used.
Croutons can be made ahead and stored in an airtight container for up to two days for convenience.
For a gluten-free version, substitute flour with a gluten-free flour blend and use gluten-free pasta and bread.