Name: Creamy Chicken Noodle Soup with Pancetta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 4 oz pancetta, diced; 1 cup heavy cream (or half-and-half for lighter option); ½ cup grated Parmesan cheese (optional, for extra richness); 1 medium onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 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); 2 cups cooked shredded chicken; Fresh parsley, chopped, for garnish

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
1 cup heavy cream (or half-and-half for lighter option)
½ cup grated Parmesan cheese (optional, for extra richness)

Vegetables

1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced

Pantry

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)

Protein

2 cups cooked shredded chicken

Garnish

Fresh parsley, chopped, for garnish

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Instructions

Cook the 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 diced onion, carrots, celery, and minced garlic to the pot and sauté until softened. Add olive oil if the pancetta drippings aren’t sufficient to cook the vegetables properly.
Create the Roux: Stir in the all-purpose flour and cook for 1 minute to form a roux, which will help thicken the soup.
Add Broth: Slowly whisk in the chicken broth to the roux until the mixture is smooth and free of lumps.
Simmer the Soup: Add the cooked shredded chicken, thyme, salt, and black pepper. Bring the soup to a gentle simmer to develop flavors.
Cook Noodles: Stir in the egg noodles and cook until tender, about 8–10 minutes, stirring occasionally to prevent sticking.
Add Cream and Cheese: Lower the heat and stir in the heavy cream, optional Parmesan cheese, and the reserved crispy pancetta. Warm through carefully without boiling to maintain creaminess.
Garnish and Serve: Garnish the soup with freshly chopped parsley and serve warm for a hearty, comforting meal.

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 to loosen the soup.
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