Description

This creamy chicken noodle soup with mini croutons is a comforting and hearty meal perfect for any day. It features tender chicken cooked in bacon fat, fresh vegetables, and angel hair pasta simmered in a rich, creamy broth, topped with crispy bacon and homemade golden croutons for added texture and flavor.

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 Butter

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

Vegetables and Aromatics

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

Flour 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

1 1/3 cups (100g) broken angel hair pasta (or angel hair/spaghetti broken into 6 pieces or other small spoon-able pasta)

Garnishes and Croutons

1 cup bread (crustless, cut into 7mm / 1/4″ cubes; sourdough preferred for crunchiness but regular sandwich bread works)
2 tsp olive oil
Pinch cooking salt / kosher salt
1/2 tsp finely chopped parsley (optional)

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Instructions

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. Spread on a baking tray and bake for 8 to 10 minutes, tossing halfway through, until golden and crisp. Let the croutons cool on the tray and set aside.
Season Chicken – Sprinkle both sides of the chicken breasts evenly with salt and black pepper to season.
Crispy 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 the bacon from the pot and drain on paper towels; leave the bacon fat in the pot. Once cooled, finely chop the bacon and set aside for garnish.
Cook Chicken – In the same pot with the bacon fat, cook the chicken for 1 1/2 minutes on each side until lightly golden. Remove the chicken to a plate and once cool enough to handle, chop into small 8 mm / 1/3″ cubes.
Make Broth – Lower the heat to medium-high. Add the butter to the pot and melt it. Add finely diced onion, minced garlic, chopped celery, carrot pieces, and thyme sprigs if using. Cook for about 5 minutes until the carrot softens, stirring regularly to prevent browning the onion. Sprinkle in the flour and stir continuously for 1 minute. Gradually pour in the milk while stirring to dissolve the flour completely. Then add the chicken stock, water, and salt. Stir well to combine.
Simmer Soup – Raise the heat to high and bring the soup to a gentle simmer. Reduce the heat to low and let it simmer gently for 5 minutes, stirring occasionally. The soup may seem thin at this stage but will thicken as the pasta cooks.
Cook Pasta and Add Vegetables – Increase heat to high, add the broken angel hair pasta and corn kernels to the pot. Cook for 5 minutes or until the pasta is tender. In the last 2 minutes, add the frozen peas and the chopped chicken including any juices pooled on the plate, stirring gently to heat through.
Serve – Ladle the soup into bowls and garnish with chopped crispy bacon, freshly baked croutons, and a pinch of chopped parsley if desired. Enjoy immediately for best texture and flavor.

Notes

Use sourdough bread for croutons if you prefer a crunchier texture; regular sandwich bread also works well and may crisp faster.
Keeping the bacon fat in the pot adds a rich smoky flavor to the soup, so avoid draining it out.
If you prefer, substitute chicken breast with boneless thighs for more juiciness.
For a dairy-free version, use non-dairy milk alternatives such as almond or oat milk and ensure the chicken stock is also dairy-free.
Adding the peas near the end of cooking keeps them vibrant and firm.
The soup will thicken as it simmers and the pasta cooks, so resist the urge to add extra thickener.