Craving the ultimate comfort food?
This creamy chicken noodle soup recipe is so good, it'll become a family favorite!
Get ready to discover the secrets to a rich, flavorful base and perfectly tender chicken that will have everyone begging for seconds.
Ingredients Needed
Let's gather everything we'll need—we're making some seriously delicious chicken noodle soup today! First, you'll need about 400g of chicken breast—that's roughly two small ones—and don't forget a pinch, approximately 1/4 tsp each, of salt and pepper to season it. Yum!
For the soup itself, grab four strips of streaky bacon, 30g of butter, half an onion, two cloves of garlic and some thyme—fresh sprigs or dried work. Pick up two celery stalks, a carrot, and 3/4 cup of corn. You'll also need some flour, 3 cups of milk (any kind works), and 2 cups each of chicken stock and water.
While this chicken noodle soup is a different dish, remember that chicken can be the star of a quick and easy meal, demonstrating the versatility of chicken in the kitchen, similar to how a good chicken curry can be prepared in under 30 minutes. Don't forget the pasta! About 1 1/3 cups of small pasta bits should do the trick, and 3/4 cups of peas. Finally, some parsley for garnish.
Getting Started
I am excited to kick things off with the croutons and crispy bacon, which will add that extra oomph to your already fantastic chicken noodle soup! Preheat your oven to 180°C—that's about 350°F.
Now, let's think about chopping that bread into tiny cubes – aim for about 7mm or 1/4″. Toss them with 2 tsp of olive oil and a pinch of salt, bake 'em for 8-10 minutes, make sure and toss them halfway, until they're nice and golden.
Next, let's season that chicken! Sprinkle both sides with 1/4 tsp of salt and 1/4 tbsp of pepper. Don't be shy – we want flavor! A similar step is used in creating the chicken for a delicious chicken Caesar salad.
For the bacon, place 4 strips of streaky bacon in a large, unheated pot. Turn the heat to medium-high and cook until golden. It's going to be fantastic, trust me! Remove and drain on paper towels. Chop it up finely.
Cooking Instructions
With those crispy, golden croutons and salty bacon bits ready, we can get the heart of this recipe going—the chicken and broth! First, I cook the chicken for about 1 1/2 minutes on each side in the bacon fat, then chop it into small cubes. Set it aside, 'cause we'll need it later.
Now, for the broth, it's super simple and it's going to be yummy!
- I melt butter, then sauté onion, garlic, celery, carrots, and thyme for 5 minutes until the carrots soften.
- Then, I stir in flour for a minute, slowly pour in milk, then chicken stock, water, and salt.
- After that, I simmer it gently for 5 minutes—trust me, it'll thicken up as the pasta cooks!
Finally, I add the pasta and corn, cook for 5 minutes, then toss in the peas and chicken for the last 2 minutes—boom, soup's done!
Additional Information
Now, before you get started, I've got a couple of cool tips—some extra scoop on making this soup even more awesome!
If you want to prep this ahead, I suggest separating the pasta, chicken, and veggies from the broth using a colander. This keeps things from getting too soggy overnight! Then, you can store 'em separately in the fridge for 3-4 days or freeze for up to 3 months. Don't cook the pasta separately, though; trust me on this!
Feel free to swap in other veggies if you're not feeling corn and peas—get creative; use whatcha got! Also, for richer flavor, full-fat milk works best, but low-fat or even non-dairy milk are fine, too. Experiment and have fun! After all, cooking is all about making it your own.
Short Recipe Version
Creamy Chicken Noodle Soup
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 6
Ingredients:
- 1 tbsp olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup cooked chicken, shredded
- 1 cup egg noodles
- 1/2 cup heavy cream
- 1/4 cup cooked bacon, crumbled
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
* Croutons for serving
Instructions:
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
- Pour in chicken broth and bring to a simmer.
- Add chicken and egg noodles. Cook until noodles are tender, about 8-10 minutes.
- Stir in heavy cream, bacon, and parsley. Season with salt and pepper to taste.
- Serve hot with croutons.
Nutrition Information (per serving, approximate):
- Calories: 350
- Protein: 25g
- Fat: 20g
- Carbohydrates: 20g