Put the bacon in a large pot and turn the heat on to medium-high.
Cook, stirring often, until golden brown and crisp, 8 to 10 minutes.
Transfer the bacon to a paper towel-lined plate with a slotted spoon.
Add the onion, carrot, celery, and thyme leaves to the bacon fat with 1/4 teaspoon salt and a few grinds of pepper; stir to coat.
Add the flour and continue to stir until all of the flour is moistened.
Gradually stir in 2 cups of the broth while stirring constantly and bring to a simmer. Add the remaining broth and the cream and bring to a simmer.
Reduce the heat to keep the soup at a low simmer and cook until the vegetables are crisp tender, about 10 minutes.
Add the noodles and cook until tender, about 8 minutes.
Stir in the peas and return the soup to a simmer.
Season with salt and pepper to taste.
Stir in the chicken and chives and serve topped with the crispy bacon.
Ingredients
Directions
Put the bacon in a large pot and turn the heat on to medium-high.
Cook, stirring often, until golden brown and crisp, 8 to 10 minutes.
Transfer the bacon to a paper towel-lined plate with a slotted spoon.
Add the onion, carrot, celery, and thyme leaves to the bacon fat with 1/4 teaspoon salt and a few grinds of pepper; stir to coat.
Add the flour and continue to stir until all of the flour is moistened.
Gradually stir in 2 cups of the broth while stirring constantly and bring to a simmer. Add the remaining broth and the cream and bring to a simmer.
Reduce the heat to keep the soup at a low simmer and cook until the vegetables are crisp tender, about 10 minutes.
Add the noodles and cook until tender, about 8 minutes.
Stir in the peas and return the soup to a simmer.
Season with salt and pepper to taste.
Stir in the chicken and chives and serve topped with the crispy bacon.