Creamy Bacon Chicken Noodle Soup with Mini Croutons
A creamy chicken noodle soup with bacon, corn, peas, and angel hair pasta, topped with baked mini croutons.
Equipment
- Large pot
- Baking sheet
- Cutting board
- Wooden spoon
Ingredients
Main Ingredients
- 14 oz boneless chicken breast sliced in half horizontally
- ¼ tsp kosher salt for the chicken
- ¼ tsp black pepper
- 4 slices bacon
- 2 tbsp unsalted butter
- ½ onion finely diced
- 2 cloves garlic finely minced
- 2 fresh thyme sprigs
- 2 celery stalks chopped
- 1 carrot chopped
- ¾ cup corn kernels frozen and thawed or canned and drained
- ¼ cup all purpose flour
- 3 cup whole milk
- 2 cup low sodium chicken broth
- 2 cup water
- ¼ tsp kosher salt for the soup
- 3 ½ oz angel hair pasta broken into pieces
- ¾ cup frozen peas
- 1 tbsp chopped fresh parsley
- 1 cup crustless bread cubes 1/4 inch, for the croutons
- 2 tsp olive oil for the croutons
- 1 pinch kosher salt for the croutons
Instructions
Cooking
- Bake croutons. Toss bread cubes with oil and salt and bake at 375 degrees F for 10 to 15 minutes until golden.
- Cook the bacon. Crisp the bacon in a pot, set it aside, and keep the fat.
- Build the base. Cook the butter, onion, garlic, thyme, celery, and carrot for 5 minutes, then stir in the corn and flour. Add the milk, broth, and water and simmer gently.
- Poach the chicken. Season and simmer the chicken about 10 minutes until 165 degrees F, then shred it.
- Finish. Return the chicken with the pasta, peas, and parsley and cook 5 to 7 minutes until tender. Top with bacon and croutons.
Notes
Substitutions: Boneless thighs also work.
Tips: Add milk gradually for a smooth soup. Serve the croutons on top at the table so they stay crisp.
Storage: Refrigerate for up to 3 days. Freezing is not recommended.