Creamy Chicken Noodle Soup with Mini Croutons

Step 1: Preheat the oven to 180°C/3450°F (160°C fan-forced). Toss the bread with the oil and salt. Bake for 8 to 10 minutes, tossing halfway, until golden and fully crisp. Some breads, such as sourdough, may take longer. Cool on the tray and set aside.

Step 2: Sprinkle both sides of the chicken with the salt and pepper.

Step 3: Place the bacon in a single layer in a large, unheated pot. Turn the heat to medium-high and cook until golden on both sides, about 2 to 3 minutes on the first side and 1 1/2 minutes on the second. Remove the bacon, leaving the fat in the pot, and drain it on paper towels. It will crisp as it cools. Finely chop and set aside for garnish.

Step 4: Using the same hot pot, cook the chicken in the bacon fat for 1 1/2 minutes on each side, until light golden. Transfer to a plate. When cool enough to handle, chop into small 8 mm / 1/3-inch cubes.

Step 5: Lower the heat to medium-high. Melt the butter in the same pot, then add the onion, garlic, celery, carrot and thyme. Cook for 5 minutes, stirring regularly, until the carrot has softened; do not let the onion brown. Add the flour and stir for 1 minute. Slowly pour in the milk while stirring. Once the flour has dissolved, add the stock, water and salt, then stir.

Step 6: Turn the heat to high and bring the soup to a simmer. Lower the heat and simmer gently for 5 minutes, stirring occasionally. The soup may seem thin at this stage; it thickens as the pasta cooks.

Step 7: Turn the heat back to high. Add the pasta and corn and cook for 5 minutes, or until the pasta is soft. Add the peas and chicken, including any juices on the plate, for the last 2 minutes of cooking.

Step 8: Ladle the soup into bowls and sprinkle with the bacon, croutons and a pinch of parsley.