Creamy Chicken Noodle Soup with mini croutons and crispy bacon

By RecipeTin Eats · 45 min

Ingredients

Instructions

1. Preheat the oven to 180°C/350°F (160°C fan-forced). Toss the bread with the oil and salt, then bake 8 to 10 minutes, tossing halfway, until golden and fully crisp. Cool on the tray.
2. Sprinkle both sides of the chicken with the salt and pepper.
3. Place the bacon in a single layer in a cold large pot. Heat over medium-high and cook until golden on both sides (about 2-3 minutes first side, 1½ minutes second side). Remove the bacon and drain it on paper towels, leaving the fat in the pot. Finely chop the bacon for garnish.
4. Using the same hot pot, cook the chicken in the bacon fat for 1½ minutes per side until light golden. Remove to a plate, cool, then chop into 8 mm / ⅓" cubes.
5. Lower heat to medium-high. Melt the butter in the pot, then add the onion, garlic, celery, carrot and thyme. Cook 5 minutes until the carrot softens, stirring often, without browning the onion. Add the flour and stir for 1 minute. Slowly stir in the milk, then once the flour is dissolved, add the stock, water and salt and stir.
6. Turn heat to high and bring to a simmer, then lower heat and simmer gently for 5 minutes, stirring now and then. The soup will look thin; it thickens as the pasta cooks.
7. Turn heat back to high. Add the pasta and corn and cook for 5 minutes or until the pasta is soft. Add the peas and chicken with any juices for the last 2 minutes.
8. Ladle into bowls and top with bacon, croutons and parsley.

Summarized from RecipeTin Eats's video. Watch it for the details.

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