Ingredients

400g (10oz) chicken breast (2 small, cut in half horizontally to form 2 thin steaks; boneless thighs can be substituted)

1/4 tsp cooking salt / kosher salt

1/4 tbsp black pepper

4 strips streaky bacon (enough to cover the base of the 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 preferred, low fat or non-dairy okay)

2 cups low sodium chicken stock/broth

2 cups water

1 tsp cooking salt

1 1/3 cups (100g) broken angel hair pasta (or 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 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 your oven to 180°C (345°F) or 160°C fan-forced. Toss the bread cubes with olive oil and a pinch of salt. Spread on a baking tray and bake for 8 to 10 minutes, tossing halfway through, until golden and crisp. Remove and cool; set aside for garnish.

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

Step 3: Place the bacon strips in a single layer in a cold large pot. Turn heat to medium-high and cook the bacon until golden on both sides (about 2-3 minutes first side, 1½ minutes second side). Remove bacon and drain on paper towels. It will crisp further as it cools. Finely chop the bacon and set aside for garnish. Leave the bacon fat in the pot.

Step 4: In the same hot pot, cook the seasoned chicken in the bacon fat for 1½ minutes per side until lightly golden. Remove and let cool enough to handle, then chop into small 8 mm (1/3″) cubes.

Step 5: Lower heat to medium-high. Melt the butter in the pot. Add diced onion, minced garlic, chopped celery, carrot, and thyme sprigs if using. Cook, stirring regularly, for about 5 minutes until the carrot softens but the onion doesn’t brown.

Step 6: Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw flavor. Slowly pour in the milk, stirring constantly to dissolve the flour. Then add the chicken stock, water, and 1 tsp salt. Stir to combine.

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

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

Step 9: Ladle the soup into bowls and garnish with the crispy chopped bacon, homemade croutons, and a sprinkle of parsley if desired. Serve immediately and enjoy!

Tips & Variations

Use boneless chicken thighs for extra juiciness and flavor in the soup.

For a dairy-free option, substitute milk with unsweetened almond or oat milk and use dairy-free butter.

Sourdough bread makes crispier croutons, but regular sandwich bread works well for a softer texture.

Add a squeeze of lemon juice just before serving for a fresh, bright finish.

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

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup a day ahead. Store it in the fridge and reheat gently. Add croutons fresh at serving time to keep them crisp.

What if I don’t have angel hair pasta?

Any small pasta like small shells, ditalini, or broken spaghetti pieces will work well in this soup. Just be sure to adjust cooking time according to the pasta type.