Ingredients

400g/10oz chicken breast (2 small, cut in half horizontally to form 2 thin steaks; substitute boneless thighs if preferred)

1/4 tsp cooking salt / kosher salt

1/4 tbsp black pepper

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 or non-dairy ok)

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/spaghetti broken into small pieces; other small spoon-able pasta works)

3/4 cup frozen peas

1/2 tsp finely chopped parsley (optional)

1 cup crustless bread, cut into 7mm / 1/4″ cubes (sourdough or sandwich bread)

2 tsp olive oil

Pinch cooking salt / kosher salt

Instructions

Step 1: Preheat the oven to 180°C/345°F (160°C fan-forced). Toss the bread cubes with olive oil and a pinch of salt. Spread evenly on a baking tray and bake for 8 to 10 minutes, tossing halfway through, until golden and crisp. Cool on the tray and set aside.

Step 2: Season both sides of the chicken breasts with 1/4 tsp salt and black pepper.

Step 3: Place the bacon strips in a single layer in an unheated large pot. Turn heat to medium-high and cook bacon until golden on both sides (about 2-3 minutes on first side, 1 1/2 minutes on second). Remove bacon, leaving the fat in the pot. Drain on paper towels, then finely chop and set aside for garnish.

Step 4: Using the same pot with bacon fat, cook the chicken for 1 1/2 minutes on each side until light golden. Remove to a plate, let cool enough to handle, then chop into small 8mm (1/3″) cubes.

Step 5: Lower the heat to medium-high. Melt the butter in the pot. Add onion, garlic, celery, carrot, and thyme sprigs if using. Cook for 5 minutes until carrot softens, stirring regularly and preventing browning.

Step 6: Stir in the flour and cook for 1 minute. Slowly pour in the milk while stirring to dissolve the flour. Add chicken stock, water, and 1 tsp salt, stirring to combine.

Step 7: Increase heat to high and bring to a simmer. Then reduce heat and simmer gently for 5 minutes, stirring occasionally. The soup may seem thin but will thicken as the pasta cooks.

Step 8: Turn heat to high again. Add broken pasta and corn kernels. Cook for about 5 minutes or until pasta is tender. Add frozen peas and chopped chicken (with any juices) during the last 2 minutes of cooking.

Step 9: Ladle soup into bowls. Sprinkle with crispy bacon, mini croutons, and a pinch of chopped parsley if desired. Serve immediately and enjoy!

Tips & Variations

Use boneless, skinless chicken thighs instead of breast for juicier meat.

For a dairy-free version, substitute milk with almond or oat milk and use a non-dairy butter alternative.

Swap angel hair pasta for small shells or elbow macaroni if preferred.

Add a dash of smoked paprika or cayenne pepper for a subtle smoky heat.

Make extra croutons and store them separately to keep them crispy for garnishing.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low-medium heat, stirring occasionally. Add extra broth or water if the soup thickens too much upon cooling. Keep croutons separate and add just before serving to maintain their crunchiness.

FAQs

Can I use frozen chicken for this soup?

It’s best to use fresh or fully thawed chicken for even cooking and the best texture. If using frozen chicken, thaw completely before seasoning and cooking.

How can I make this soup ahead of time?

You can prepare the soup up to the simmering stage, cool it, and refrigerate overnight. Before serving, bring it to a simmer, add pasta, peas, and chicken, then cook until pasta is tender. Add croutons and bacon garnish fresh.