If you’re in the mood for a soul-soothing bowl that combines familiar comfort with a little Italian-inspired flair, Creamy Chicken Noodle Soup with Pancetta is about to become your new favorite. Imagine tender shreds of chicken, twirls of egg noodles, and a medley of veggies, all blanketed in a velvety cream broth dotted with crispy, savory pancetta. This soup feels homey and elevated at the same time — just the thing for chilly evenings or when you’re craving something a bit special. Creamy Chicken Noodle Soup with Pancetta isn’t just a meal, it’s a hug in a bowl, and every spoonful is brimming with hearty goodness and irresistible flavor.
Ingredients You’ll Need
Great recipes often begin with simple ingredients, and this is no exception — each one plays an important role, whether providing richness, depth, or that signature pop of color. Let’s dive into what you’ll need to create Creamy Chicken Noodle Soup with Pancetta that tastes as lovely as it looks.
- Pancetta (4 oz, diced): The hero ingredient that offers a crisp, salty punch and infuses the soup base with savory depth.
- Olive oil (1 tbsp, if needed): A touch of this goes a long way, ensuring you have enough fat for perfectly sautéed vegetables.
- Onion (1 medium, diced): Adds gentle sweetness and a lovely backbone for the flavors to build upon.
- Carrots (2, diced): For earthy sweetness and a beautiful pop of orange color.
- Celery (2 stalks, diced): Gives a classic flavor combination and adds to the soup’s texture.
- Garlic (3 cloves, minced): Brings a touch of aromatic warmth that complements the chicken and pancetta.
- All-purpose flour (2 tbsp): Essential for thickening and creating that irresistibly creamy broth.
- Chicken broth (6 cups): The liquid foundation, so use a good-quality broth for maximum flavor.
- Cooked shredded chicken (2 cups): Tender morsels soak up all the rich, savory notes in every bite.
- Egg noodles (1½ cups, or pasta of choice): The traditional noodle that gives this soup its heartiness (other short pasta works, too!).
- Heavy cream (1 cup, or half-and-half for lighter option): Makes the soup sumptuously silky and luscious; you can go lighter if you prefer.
- Dried thyme (1 tsp, or 2 tsp fresh): For that earthy, woodsy aroma that’s essential in chicken soup.
- Black pepper (½ tsp): Delivers a mild, warming spice to balance the richness.
- Salt (½ tsp, adjust to taste): Brings every flavor to life—taste and adjust as needed!
- Grated Parmesan cheese (½ cup, optional): Adds an extra layer of creamy, nutty decadence if you’re feeling indulgent.
- Fresh parsley, chopped (for garnish): A burst of color and freshness to finish your bowl beautifully.
How to Make Creamy Chicken Noodle Soup with Pancetta
Step 1: Crisp the Pancetta
Start by placing the diced pancetta in a large soup pot over medium heat. Cook until it renders out its fat and turns beautifully golden and crispy. Scooping it out with a slotted spoon lets you keep all those delicious drippings for the next step—trust me, this step lays a mouthwatering foundation you don’t want to miss!
Step 2: Sauté the Veggies
Add your diced onion, carrots, celery, and minced garlic right into the pancetta drippings left in the pot. If it looks a little dry, drizzle in a bit of olive oil. Cook, stirring occasionally, until the vegetables are softened and fragrant. This is where the house starts to smell like something wonderful is about to happen.
Step 3: Make the Roux
Sprinkle the flour over your sautéed veggies and stir well. Let it cook for about a minute, which helps get rid of any raw flour taste and begins thickening the base. This tiny extra step is the secret to that irresistibly creamy texture in Creamy Chicken Noodle Soup with Pancetta.
Step 4: Add the Broth
Gradually pour in the chicken broth, whisking or stirring as you go so it blends smoothly with the vegetable-flour mixture. This prevents lumps and gives you a beautifully silky soup with all the flavors mingling together.
Step 5: Simmer with Chicken and Herbs
Stir in the shredded chicken, thyme, salt, and black pepper. Bring the soup to a gentle simmer—not a boil—so the chicken stays tender and the flavors continue to meld. Now the anticipation really begins building!
Step 6: Cook the Noodles
Add the egg noodles (or your favorite short pasta) right into the pot. Simmer for 8–10 minutes or until the noodles are just tender. They’ll soak up the goodness of the broth, making every bite extra comforting.
Step 7: Finishing Touches
Lower the heat, then slowly pour in the cream and add the optional Parmesan, stirring continuously. Gently add back the crispy pancetta, and let everything heat through without boiling (to avoid curdling the cream). Now you’ve transformed the classic chicken noodle soup into Creamy Chicken Noodle Soup with Pancetta magic!
Step 8: Garnish and Serve
Ladle into bowls, sprinkle generously with chopped fresh parsley, and get ready to savor the coziest meal ever. The vibrant green makes the soup look as inviting as it tastes!
How to Serve Creamy Chicken Noodle Soup with Pancetta
Garnishes
Finish each bowl with a flourish of fresh parsley and an extra sprinkle of grated Parmesan if you’re feeling luxurious. For a pop of color and brightness, a touch of cracked black pepper or even a drizzle of good olive oil takes Creamy Chicken Noodle Soup with Pancetta from homey to restaurant-worthy.
Side Dishes
This soup shines on its own but loves a partner at the table. Think crusty sourdough or a toasted baguette for dipping, a fresh green salad with lemony vinaigrette to add some zing, or even a simple plate of roasted veggies. The creamy richness pairs beautifully with anything crisp and fresh.
Creative Ways to Present
Try serving Creamy Chicken Noodle Soup with Pancetta in bread bowls for a show-stopping, edible vessel—total comfort food goals! Or, if you’re hosting, ladle into individual mugs or small soup tureens with handles for that café feel. Top with microgreens or thin slices of crisp pancetta for extra flair.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the soup cool to room temperature, then store it in an airtight container in the fridge. You’ll notice it thickens slightly overnight, which is perfectly normal—just add a splash of extra broth when reheating to bring back that perfect consistency.
Freezing
Creamy Chicken Noodle Soup with Pancetta can be frozen, though the noodles may soften and the cream texture may separate slightly upon thawing. For best results, freeze the soup before adding cream and noodles; reheat, then stir those in fresh before serving for that just-made taste.
Reheating
To reheat, warm the soup gently over medium-low heat on the stovetop, stirring often and adding a bit of broth or milk to loosen if needed. Avoid bringing it to a boil—gentle reheating keeps the cream smooth and the noodles tender. The microwave works, too; heat in intervals, stirring often for even warming.
FAQs
Can I make Creamy Chicken Noodle Soup with Pancetta gluten-free?
Absolutely! Just use your favorite gluten-free noodles and swap the flour for a gluten-free blend or cornstarch. The soup stays just as comforting and delicious.
What’s the best chicken to use?
Rotisserie chicken is a super convenient choice, but any cooked chicken works well—poached, roasted, or even leftover grilled chicken. Aim for tender, juicy pieces that will soak up the creamy broth.
Do I have to use pancetta or can I substitute with something else?
If pancetta isn’t available, thick-cut bacon is a great swap. It brings a similar smoky, savory crunch to Creamy Chicken Noodle Soup with Pancetta, though the taste will be a bit bolder.
Can I make this soup dairy-free?
Yes! Substitute the cream with oat cream or coconut milk for a dairy-free version, and skip the Parmesan or use a plant-based alternative. The soup will still be lush and satisfying.
How long will Creamy Chicken Noodle Soup with Pancetta keep in the fridge?
Stored properly, it will keep for up to four days in the fridge. Just remember the noodles will continue soaking up the broth, so add a splash of chicken stock or cream when reheating to bring everything back together.
Final Thoughts
Creamy Chicken Noodle Soup with Pancetta is truly the epitome of cozy cooking: simple, deeply satisfying, and a little bit special. Whether you’re chasing away a chill or just want to share something comforting with loved ones, this recipe is guaranteed to deliver. Give it a try and let it warm up your table—and your heart!
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Creamy Chicken Noodle Soup with Pancetta Recipe
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Contains Pork, Dairy
Description
A rich and comforting twist on classic chicken noodle soup—crispy pancetta, tender chicken, hearty vegetables, and egg noodles simmer in a creamy broth for the ultimate cozy meal.
Ingredients
Pancetta:
- 4 oz pancetta, diced
Vegetables:
- 1 tbsp olive oil (if needed)
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
Broth and Protein:
- 2 tbsp all-purpose flour
- 6 cups chicken broth
- 2 cups cooked shredded chicken
Noodles and Dairy:
- 1½ cups egg noodles (or pasta of choice)
- 1 cup heavy cream (or half-and-half for lighter option)
Seasonings and Garnish:
- 1 tsp dried thyme (or 2 tsp fresh thyme)
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
- ½ cup grated Parmesan cheese (optional, for extra richness)
- Fresh parsley, chopped, for garnish
Instructions
- Cook Pancetta: In a large pot, cook pancetta over medium heat until crispy. Remove with a slotted spoon and set aside, leaving drippings in the pot.
- Sauté Vegetables: Add onion, carrots, celery, and garlic; sauté until softened. Add olive oil if the pancetta drippings aren’t enough.
- Make Roux: Stir in flour and cook for 1 minute to form a roux.
- Add Broth: Slowly whisk in chicken broth until smooth.
- Simmer with Chicken: Add shredded chicken, thyme, salt, and pepper. Bring to a gentle simmer.
- Cook Noodles: Stir in egg noodles and cook until tender, about 8–10 minutes.
- Add Cream: Lower heat and stir in cream, Parmesan (if using), and reserved pancetta. Heat through without boiling.
- Garnish and Serve: Garnish with fresh parsley and serve warm.
Notes
- For extra flavor, add a splash of white wine when sautéing vegetables.
- Substitute pancetta with thick-cut bacon if preferred.
- Leftovers will thicken in the fridge—add more broth when reheating.
- Can be made dairy-free with oat cream or coconut milk and omitting Parmesan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Dish
- Method: Simmering, One-Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg
