Creamy Chicken Noodle Soup with Mini Croutons

recipetineats.com

veenie

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

¼ tsp cooking salt / kosher salt

¼ tbsp black pepper

subheading: SOUP:

4 strips streaky bacon (enough to cover base of pot)

30g/ 2 tbsp unsalted butter

½ onion , finely diced

2 garlic cloves , finely minced

2 sprigs thyme or ½ tsp dried thyme (optional)

2 celery stalks , chopped (~0.5 x 1.2 cm / 1/5 x ½″ pieces)

1 carrot , chopped (0.5 x 1 cm / 1/5 x ½″ pieces)

¾ 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 ⅓ cups (100g) broken angel hair pasta OR angel hair pasta / spaghetti broken into 6 pieces, or other small, spoon-able pasta

¾ cup frozen peas

½ tsp finely chopped parsley , optional

subheading: MINI CROUTONS:

1 cup bread (crustless) cut into 7mm / ¼″ cubes - sourdough type is crunchier, regular sandwich bread is fine too

2 tsp olive oil

Pinch cooking salt / kosher salt

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