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 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 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 angel hair/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 and cut into 7mm / 1/4″ cubes (sourdough for crunchier croutons, sandwich bread works too)

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 the olive oil and a pinch of salt. Spread on a baking tray and bake for 8 to 10 minutes, tossing halfway 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 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 bacon until golden on both sides, about 2-3 minutes on the first side and 1.5 minutes on the second. Remove bacon, drain on paper towels, and finely chop once cool. Leave bacon fat in pot.

Step 4: In the same pot over medium-high heat, cook the chicken in the bacon fat for about 1.5 minutes per side until lightly golden. Remove onto a plate, let cool slightly, then chop into small 8mm (1/3″) cubes.

Step 5: Lower heat to medium-high and melt the butter in the pot. Add diced onion, garlic, celery, carrot, and thyme sprigs (if using). Cook for 5 minutes until softened, stirring regularly to avoid browning the onion.

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, then stir to combine.

Step 7: Increase heat to high and bring the soup to a simmer. Reduce heat and simmer gently for 5 minutes, stirring occasionally. The soup will seem thin but 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 until pasta is tender. In the last 2 minutes, stir in frozen peas and chopped chicken along with any juices.

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

Tips & Variations

For richer flavor, use full-fat milk or add a splash of cream at the end.

Substitute chicken thighs for a juicier result.

Feel free to swap angel hair pasta with any small, quick-cooking pasta like ditalini or small shells.

Omit thyme for a milder herb flavor, or try adding a bay leaf while simmering.

Use gluten-free flour and pasta for a gluten-free version.

FAQs

Can I use pre-cooked chicken instead of raw?

Yes, you can use cooked chicken. Add it in during the last few minutes of cooking to warm through, but keep in mind the soup might need less overall cook time.