Creamy Chicken Noodle Soup

 

Ingredients:

400 g (about 14 oz) chicken breast, cut in half

horizontally then diced

4 strips bacon

1/2 onion, finely diced

2 garlic cloves, finely minced

2 celery stalks, chopped

1 carrot, chopped

1 1/3 cups broken angel hair pasta (or broken spaghetti)

3 cups milk (full-fat or your choice)

2 cups chicken stock or broth

3/4 cup frozen peas

1/4 tsp salt

1/4 tsp black pepper

2 tbsp olive oil

Mini croutons (optional)

Fresh parsley (optional)

Instructions:

Heat olive oil in a large pot and cook bacon until crisp;

remove and set aside.

In the same pot, sauté onion, garlic, celery and carrot

until softened.

Add chicken pieces and cook until just done.

Stir in broken pasta, milk, chicken stock, salt and pepper.

Bring to a gentle simmer and cook until pasta is tender

and soup is creamy.

Stir in frozen peas and heat through.

Serve hot topped with crispy bacon and mini croutons if

using.

Sprinkle with parsley for extra flavor.

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Servings: 4–5