Creamy chicken noodle soup with mini croutons

Name: Creamy chicken noodle soup with mini croutons
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5 servings
Cuisine: Indonesian
Ingredients: 400 g /10oz chicken breast ((2 small), cut in half horizontally to form 2 thin steaks (sub boneless thighs)); 1/4 tsp cooking salt / kosher salt; 1/4 tbsp black pepper; 4 strips streaky bacon ((enough to cover base of pot)); 30 g / 2 tbsp unsalted butter; 1/2 onion (, finely diced); 2 g arlic 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)); 4 tbsp flour; 3 cups milk (, full fat best but low fat ok (non-dairy ok too)); 2 cups low sodium chicken stock/broth; 2 cups water; 1 tsp cooking salt; 1 1/3 cups (100g) broken angel hair pasta ( OR angel hair pasta / spaghetti broken into 6 pieces, or other small, spoon-able pasta); 3/4 cup frozen peas; 1/2 tsp finely chopped parsley (, optional); 1 cup bread ((crustless) cut into 7mm / 1/4" cubes - sourdough type is crunchier, regular sandwich bread is fine too); 2 tsp olive oil; Pinch cooking salt / kosher salt

Recipe video above. A homemade version of instant cup-a-noodle-soup! Except, well, you know. It's made with real ingredients. :)This is hearty, wholesome, cosy and surprisingly healthy. Creamy, but no cream!

⏱️ 40 min 🔪 Prep: 15 min 🔥 Cook: 25 min 📊 Medium ⭐ 5.0 (28) 👁️ 4 views

👨‍🍳 Start Cooking

Creamy chicken noodle soup with mini croutons

Foto: RecipeTin Eats

Ingredients

5 servings

400 g /10oz chicken breast ((2 small), cut in half horizontally to form 2 thin steaks (sub boneless thighs))
1/4 tsp cooking salt / kosher salt
1/4 tbsp black pepper
4 strips streaky bacon ((enough to cover base of pot))
30 g / 2 tbsp unsalted butter
1/2 onion (, finely diced)
2 g arlic 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))
4 tbsp flour
3 cups milk (, full fat best but low fat ok (non-dairy ok too))
2 cups low sodium chicken stock/broth
2 cups water
1 tsp cooking salt
1 1/3 cups (100g) broken angel hair pasta ( OR angel hair pasta / spaghetti broken into 6 pieces, or other small, spoon-able pasta)
3/4 cup frozen peas
1/2 tsp finely chopped parsley (, optional)
1 cup bread ((crustless) cut into 7mm / 1/4" cubes - sourdough type is crunchier, regular sandwich bread is fine too)
2 tsp olive oil
Pinch cooking salt / kosher salt

Steps

Croutons - Preheat the oven to 180°C/3450°F (160°C fan-forced). Toss the bread with the oil and salt. Bake for 8 to 10 minutes, tossing halfway, until golden and fully crisp (some breads take longer eg sourdough). Cool on the tray, set aside.
Season chicken - Sprinkle both sides of the chicken with the salt and pepper.
Crispy bacon - Place the bacon in a single layer in an un-heated, large pot. Turn the heat onto medium high then cook the bacon until golden on both sides (~2-3 minutes first side, 1 1/2 minutes second side). (Note 2). Remove bacon (leave fat in pot), drain on paper towels. It will crisp as it cools. Finely chop, set aside for garnish.
Cook chicken - Using the same pot, still hot, cook the chicken in the tasty bacon fat for 1 1/2 minutes on each side until light golden. Remove onto a plate. Once cool enough to handle, chop into small 8 mm / 1/3" cubes.
Broth - Lower heat to medium high. In the same pot, melt the butter. Add the onion, garlic, celery, carrot, thyme sprigs. Cook 5 minutes until the carrot is softened, stirring regularly (don’t let the onion brown). Add flour and stir for 1 minute. While stirring, slowly pour the milk in. Once the flour is dissolved, add the stock, water and salt, then stir.
Simmer - Turn the heat up to high and bring to a simmer, then lower the heat and simmer gently for 5 minutes, stirring every now and then. (The soup will seem thin, it thickens as the pasta cooks. Trust!)
Pasta - Turn the heat back up to high. Add the pasta and corn. Cook for 5 minutes or until pasta is soft, adding the peas and chicken (including any juices pooled) for the last 2 minutes of cook time.
Serve - Ladle into bowls, sprinkle with bacon, croutons and a pinch of parsley. Eat!