Creamy Chicken Noodle Soup
A heartwarming creamy chicken noodle soup filled with tender chicken, fresh vegetables, and topped with crunchy mini croutons. Perfect for chilly days!
Ingredients
For the Soup
- 400 g 400g chicken breast Boneless thighs can be used as a substitute.
- 0.25 tsp 1/4 tsp cooking salt
- 0.25 tbsp 1/4 tbsp black pepper
- 4 strips 4 strips streaky bacon Enough to cover the base of the pot.
- 30 g 30g unsalted butter
- 0.5 onion 1/2 onion, finely diced
- 2 cloves 2 garlic cloves, finely minced
- 2 sprigs 2 sprigs thyme or 1/2 tsp dried thyme (optional)
- 2 stalks 2 celery stalks, chopped (~0.5 x 1.2 cm / 1/5 x 1/2" pieces)
- 1 carrot 1 carrot, chopped (0.5 x 1 cm / 1/5 x 1/2" pieces)
- 0.75 cup 3/4 cup corn kernels (frozen, thawed, or canned, drained)
- 4 tbsp 4 tbsp flour
- 3 cups 3 cups milk (full fat is best, but low fat is okay; non-dairy is also fine)
- 2 cups 2 cups low sodium chicken stock/broth
- 2 cups 2 cups water
- 1 tsp 1 tsp cooking salt
- 1.33 cups 1 1/3 cups (100g) broken angel hair pasta (or spaghetti broken into 6 pieces; use other small, spoon-able pasta if preferred)
- 0.75 cup 3/4 cup frozen peas
- 0.5 tsp 1/2 tsp finely chopped parsley (optional)
- 1 cup 1 cup bread, crustless (cut into 7mm / 1/4" cubes; sourdough is crunchier but regular sandwich bread works too)
- 2 tsp 2 tsp olive oil
- 1 pinch Pinch cooking salt (for croutons)
Instructions
Croutons & Crispy Bacon
- Preheat your oven to 375°F (190°C). In a bowl, mix the bread cubes with olive oil and a pinch of salt.
- Spread them on a baking sheet and bake until golden brown and crispy, about 10-15 minutes.
- Meanwhile, cook the bacon in a pot until crispy. Remove and set aside.
The Soup
- In the same pot, melt the butter. Add the diced onion, minced garlic, thyme, celery, and carrot. Cook until softened, about 5 minutes.
- Stir in the corn and flour, cooking for another minute.
- Gradually add the milk, chicken stock, and water, stirring to combine. Bring to a gentle simmer.
- Add the chicken breast, salt, and black pepper. Cook for about 10 minutes until the chicken is fully cooked.
- Remove the chicken, shred it, and return it to the pot.
- Add the broken pasta and peas, cooking until the pasta is tender, about 5-7 minutes.
- Adjust seasoning as needed, and stir in parsley if using.
- Serve hot, topped with crispy bacon and mini croutons.
Notes
Feel free to add other vegetables such as spinach or mushrooms for extra nutrition. For a bit of spice, add some red pepper flakes or cayenne pepper. Ensure not to overcook the pasta to keep it from getting mushy in the soup.