Creamy Chicken Noodle Soup with Pancetta Recipe

Introduction

Creamy Chicken Noodle Soup with Pancetta is a comforting twist on the classic chicken soup, featuring tender chicken, savory pancetta, and a velvety broth brightened with lemon. This hearty and flavorful soup is perfect for cold days or when you need a warm, soothing meal.

Ingredients

• 2 tablespoons olive oil
• 4 ounces pancetta, diced
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 6 cups chicken stock
• 2 bay leaves
• Zest of 1 lemon
• 3 cups cooked chicken, shredded or chopped (rotisserie or cooked thighs preferred)
• 4 ounces wide egg noodles (preferably curly)
• 1/2 cup heavy cream (or whole milk)
• 2 tablespoons fresh lemon juice
• Salt and freshly ground black pepper, to taste

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add the diced pancetta and cook until it starts to brown and crisp. Add onion, celery, carrots, and garlic, sautéing until softened and fragrant, about 5-7 minutes.
2. Step 2: Sprinkle the flour over the vegetables and pancetta. Stir constantly to coat and cook away the raw flour taste, about 2 minutes. Add dried thyme and rosemary, mixing well to release their aromas.
3. Step 3: Pour in the chicken stock, then add bay leaves and lemon zest. Bring the soup to a boil, then add the egg noodles. Cook according to the package instructions until tender.
4. Step 4: Reduce heat to low and stir in the cooked chicken. Pour in the cream and stir until combined and warmed through. Add fresh lemon juice, then season with salt and pepper to taste. Remove bay leaves before serving.

Tips & Variations

• Use rotisserie chicken for convenience and a mix of white and dark meat for richer flavor.
• Substitute whole milk for cream to reduce fat content, but pay attention to seasoning as dairy can mellow flavors.
• Swap egg noodles with any pasta you prefer; curly egg noodles add enjoyable texture and hold the soup well.
• For a dairy-free version, use canned coconut milk or your favorite nondairy milk that tolerates heat.
• For gluten-free, choose gluten-free pasta and double-check broth and bouillon labels to ensure they meet your dietary needs.

Storage

Allow the soup to cool before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. Since the noodles absorb liquid over time, the soup may thicken into a stew-like consistency. To reheat and loosen the soup, warm some additional chicken stock and stir it in gradually before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can the soup be made ahead of time?

You can prepare the soup ahead, but it’s best to cook the noodles separately right before serving to prevent them from becoming too soft and absorbing too much broth. Store the soup base without noodles in the refrigerator and combine when ready to eat.

Can the soup be made dairy-free or gluten-free?

Yes, replace the cream with a dairy-free alternative like canned coconut milk, which mimics creaminess well. For gluten-free, use gluten-free pasta and verify that your broth and bouillon are gluten-free or made in a gluten-free facility.

Creamy Chicken Noodle Soup with Pancetta Recipe

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This Creamy Chicken Noodle Soup with Pancetta is a comforting twist on classic chicken soup, combining the mellow, savory flavors of pancetta with tender chicken pieces, wide curly egg noodles, and a luscious creamy broth brightened with lemon zest and juice. Perfect as a soothing meal during cold and flu season, this homemade soup offers a velvety texture and vibrant balance of flavors that warm the soul.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Meat and Protein

• 4 ounces pancetta, cubed
• 2 cooked chicken thighs (rotisserie or pre-cooked), shredded or chopped

Vegetables and Aromatics

• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced

Liquids and Dairy

• 6 cups chicken stock or broth
• 1 cup heavy cream (or substitute whole milk for lighter version)
• 2 tablespoons olive oil

Grains

• 8 ounces wide curly egg noodles

Herbs, Spices, and Other

• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 2 bay leaves
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• Salt and black pepper, to taste
• Optional: 1 teaspoon chicken bouillon or Better Than Bouillon (gluten-free certified brand preferred)

Instructions

1. Build Flavor: In a large Dutch oven or heavy saucepan, heat the olive oil over medium heat. Add the diced pancetta and sauté until it becomes crispy and releases its flavorful fat. Add the diced onion, carrots, celery, and minced garlic to the pot and cook until the vegetables soften and the onion is translucent, about 5-7 minutes. This slow sauté builds a complex savory base for the soup.
2. Create Texture: Sprinkle the flour evenly over the sautéed ingredients and stir well to coat everything. Cook the flour for about 2 minutes while stirring constantly to remove raw flour taste and create a roux that will thicken the soup. Add the dried thyme and parsley at this stage to allow their flavors to bloom as the soup cooks.
3. Simmer Stock and Noodles: Pour in the chicken stock along with the bay leaves, lemon zest, and bouillon if using. Stir thoroughly and bring the mixture to a gentle boil. Once boiling, add the egg noodles. Cook according to the package instructions, usually about 6-8 minutes, until the noodles are tender but not mushy. Stir occasionally to prevent sticking.
4. Final Touches: Lower the heat to a simmer. Add the cooked chicken pieces and stir. Pour in the heavy cream and heat through without boiling to prevent curdling. Remove the bay leaves. Add fresh lemon juice, then season with salt and pepper to taste. Adjust any seasonings as needed to achieve a bright, balanced flavor. Serve hot and enjoy the creamy, comforting soup.

Notes

• To make this soup ahead, prepare everything except the noodles, refrigerate the soup base, and cook the noodles fresh before serving to avoid soggy pasta.
• For a dairy-free version, substitute heavy cream with canned coconut milk or other heat-safe non-dairy milk.
• To make it gluten-free, use gluten-free pasta and ensure broth and bouillon are certified gluten-free.
• If using raw chicken instead of cooked, dice small and add with the chicken stock to cook fully before adding noodles.
• Leftovers will thicken as noodles absorb liquid. Reheat with extra stock or broth to loosen the consistency.
• Curly wide egg noodles are preferred for texture but any pasta shape can be substituted.
• Use lemon zest and juice to brighten and counterbalance the richness from the cream and pancetta.

Keywords: creamy chicken noodle soup, pancetta chicken soup, homemade chicken soup, comforting chicken soup, creamy chicken soup recipe, lemon chicken noodle soup