Description
A rich and comforting twist on classic chicken noodle soup featuring crispy pancetta, tender chicken, hearty vegetables, and egg noodles simmered in a creamy, flavorful broth—perfect for a cozy meal.
Ingredients
Meat & Protein
- 4 oz pancetta, diced
- 2 cups cooked shredded chicken
Vegetables & Aromatics
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
Liquids & Dairy
- 1 tbsp olive oil (if needed)
- 6 cups chicken broth
- 1 cup heavy cream (or half-and-half for lighter option)
- ½ cup grated Parmesan cheese (optional, for extra richness)
Dry Ingredients & Seasonings
- 2 tbsp all-purpose flour
- 1½ cups egg noodles (or pasta of choice)
- 1 tsp dried thyme (or 2 tsp fresh thyme)
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
Garnish
- Fresh parsley, chopped
Instructions
- Cook Pancetta: In a large pot over medium heat, cook diced pancetta until crispy. Use a slotted spoon to remove pancetta and set aside, leaving the rendered fat in the pot.
- Sauté Vegetables: Add diced onion, carrots, celery, and minced garlic to the pancetta drippings. If needed, stir in olive oil to help soften the vegetables. Sauté until softened and fragrant.
- Make Roux: Sprinkle the flour over the vegetables and cook, stirring constantly for 1 minute to remove the raw flour taste and form a roux.
- Add Broth: Slowly whisk in the chicken broth, ensuring the mixture is smooth with no lumps.
- Simmer Soup Base: Add the shredded chicken, dried thyme, salt, and black pepper to the pot. Bring the mixture to a gentle simmer.
- Cook Noodles: Stir in the egg noodles and simmer for about 8–10 minutes, or until the noodles are tender.
- Add Cream and Cheese: Lower the heat and stir in the heavy cream, Parmesan cheese (if using), and the reserved crispy pancetta. Heat through gently without boiling to avoid curdling.
- Serve: Garnish with freshly chopped parsley and serve the soup warm for a comforting meal.
Notes
- For extra flavor, add a splash of white wine when sautéing vegetables.
- Substitute pancetta with thick-cut bacon if pancetta is unavailable.
- Leftovers may thicken when refrigerated; add additional broth when reheating to loosen.
- To make the soup dairy-free, use oat cream or coconut milk and omit the Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: Italian-American
