Best Chicken Noodle Soup Homemade Recipes

This creamy chicken noodle soup is a handmade alternative to instant cup-a-soup. Except…it’s made with actual ingredients! Plus croutons and crunchy bacon bits. Hearty, warm, and surprisingly healthful (without cream!).

Ingredients:

  • 400g/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
  • SOUP:
  • 4 strips streaky bacon (enough to cover base of pot)
  • 30g/ 2 tbsp unsalted butter
  • 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)
  • 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
  • MINI CROUTONS:
  • 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

Instructions:

CROUTONS & CRISPY BACON:

Step No.01

Croutons: Preheat the oven to 180°C/3450°F (160°C fan-forced). Toss the bread with oil and salt. Bake for 8 to 10 minutes, flipping halfway through, until golden and crisp (certain breads, such as sourdough, take longer). Cool on the tray and set aside.

Step No.02

Sprinkle salt and pepper on both sides of the chicken.

Step No.03

Crispy bacon – Arrange the bacon in a single layer in an unheated, big pot. Cook the bacon on medium-high heat for approximately 2-3 minutes on the first side and 1 1/2 minutes on the second. (Note 2). Remove bacon (leaving grease in the pot) and drain on paper towels. It will become crisper as it cools. Finely chop and lay aside as garnish.

THE SOUP:

Step No.01

Cook the chicken in the wonderful bacon fat for 1 1/2 minutes on each side, while the pot remains hot. Remove to a platter. Once cool enough to handle, cut into little 8 mm / 1/3″ cubes.

Step No.02

Broth – Reduce heat to medium high. In the same pot, melt the butter. Combine the onion, garlic, celery, carrot, and thyme sprigs. Cook for 5 minutes, stirring frequently, until the carrot is softened (but not browned). Add the flour and whisk for 1 minute. While stirring, slowly pour in the milk. Once the flour is dissolved, whisk in the stock, water, and salt.

Step No.03

Simmer – Increase the heat to high and bring to a simmer, then reduce to low and simmer gently for 5 minutes, stirring occasionally. (The broth will appear thin, but it thickens as the pasta cooks. Trust!)

Step No.04

Pasta – Return the heat to high. Combine the noodles and corn. Cook for 5 minutes, or until the pasta is cooked, then add the peas and chicken (including any fluids that have accumulated) for the final 2 minutes of cooking.

Step No.05

Serve in bowls, top with bacon, croutons, and a touch of parsley. Eat!

Full Recipes:https://www.recipetineats.com/creamy-chicken-noodle-soup/

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