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Carbonara chicken noodle soup recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulgent fusion: Creamy chicken noodle soup with smoky bacon, a comforting and delicious twist on a classic dish. Perfect for cozy nights or when you need some extra TLC. Best enjoyed fresh.
Ingredients:
  • 500ml (2 cups) Chicken Style Liquid Stock
  • 1 chicken breast fillet
  • 250g spaghetti, broken in half
  • 4 rashers streaky bacon, cut crossways into strips
  • 2 garlic cloves, crushed
  • 3 eggs
  • 125ml (1/2 cup) cream
  • finely grated parmesan, to serve
Instructions:
  • In a medium-large saucepan, combine 1 litre (4 cups) of water and chicken stock. Add the chicken and bring to a gentle simmer over medium heat. Cover the pan, reduce heat to low, and simmer for 10 minutes.
  • Using tongs, elegantly transfer the chicken to a cutting board. Strain the liquid, clean the pan, then pour the liquid back into the pan. Bring it to a boil. Add spaghetti, cover the pan slightly askew, and cook for 7 minutes until perfectly al dente. Finally, chop the chicken.
  • Cook bacon in a frying pan over medium heat until just crispy and fat has rendered, about 4 minutes. Stir in garlic and cook for 30 seconds. Remove from heat.
  • Whisk eggs in a bowl. Slowly drizzle in 250ml (1 cup) of hot pasta water while whisking continuously. Add the egg mixture to the pan along with bacon, chicken, and cream. Season with a pinch of salt and heat until warmed through. Serve in bowls, generously sprinkle with parmesan cheese and garnish with freshly ground black pepper.

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