Carbonara chicken noodle soup recipe. If you’re looking for a hearty and satisfying soup with a twist, your new favourite chicken noodle soup is right here!
This soup combines all the deliciousness of spaghetti carbonara with the warm hug of chicken soup. The tender chicken is infused with the creamy flavours of the soup and hints of smokiness from the salty bacon. It’s perfect for cold winter days or if you ever need a comforting bowl of soup for when you’re feeling a bit sick. It is best made and served straight away.
500ml (2 cups) Massel 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
125ml (1/2 cup) cream
finely grated parmesan, to serve
4 Method / Steps
Place 1 litre (4 cups) water and the chicken stock in a medium-large saucepan. Add the chicken and bring just to a simmer over medium heat. Cover pan, reduce heat to low and simmer gently for 10 minutes.
Use tongs to transfer chicken to a board. Strain liquid, wipe out pan then return liquid to pan. Bring to the boil. Add spaghetti, cover pan but tilt lid slightly, and cook for 7 minutes, or until just al dente. Chop chicken.
Meanwhile, cook bacon in a frying pan over medium heat for 4 minutes or until just crisp and fat has rendered. Add garlic and cook, stirring, for 30 seconds. Remove from heat.
Whisk eggs in a bowl. Gradually add 250ml (1 cup) of boiling pasta water, whisking constantly. Stir egg mixture into pan, add the bacon (and the fat from the pan), chicken and cream. Season with a little salt, and stir to heat through. Divide among serving bowls, top generously with parmesan cheese and season with black pepper to serve.
source – tastecom