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
Meat and Dairy
- 4 oz pancetta, diced
- 2 cups cooked shredded chicken
- 1 cup heavy cream (or half-and-half for lighter option)
- ½ cup grated Parmesan cheese (optional, for extra richness)
Vegetables & Aromatics
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
Pantry & Dry Goods
- 1 tbsp olive oil (if needed)
- 2 tbsp all-purpose flour
- 6 cups chicken broth
- 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, for garnish
Instructions
- Cook Pancetta: In a large pot, cook diced pancetta over medium heat until crispy. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat and drippings in the pot.
- Sauté Vegetables: Add diced onion, carrots, celery, and minced garlic to the pot. Sauté until the vegetables are softened and fragrant. Add olive oil if the pancetta drippings are insufficient to prevent sticking.
- Make Roux: Stir in the all-purpose flour with the vegetables and cook for 1 minute. This will form a roux that helps thicken the soup broth.
- Add Broth: Slowly whisk in the chicken broth, ensuring no lumps form and the mixture becomes smooth.
- Simmer Chicken and Seasoning: Add the cooked shredded chicken, thyme, salt, and black pepper to the pot. Bring the soup to a gentle simmer on medium-low heat.
- Cook Noodles: Stir in the egg noodles and simmer until they are tender, about 8 to 10 minutes, stirring occasionally to prevent sticking.
- Add Cream and Cheese: Lower the heat to prevent boiling, then stir in the heavy cream and grated Parmesan cheese (if using). Add the reserved crispy pancetta back into the soup. Heat through gently to combine flavors without boiling.
- Garnish and Serve: Remove from heat, garnish with freshly chopped parsley, and serve the soup warm for the best experience.
Notes
- For extra flavor, add a splash of white wine when sautéing the vegetables to deepen the broth’s complexity.
- You can substitute pancetta with thick-cut bacon if pancetta is unavailable or preferred.
- Leftovers tend to thicken after refrigeration; add extra chicken broth or water when reheating to adjust the consistency.
- This recipe can be made dairy-free by using oat cream or coconut milk and omitting Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: Italian-American
