Jalapeno Bacon Chicken Noodle Soup

What’s Up, Hungry People

Chicken. Bacon. Jalapeno. Three of my favorite flavors cooked up in one delicious summertime soup.

At the beginning of quarantine, many common noodles like spaghetti, elbow, and rotini noodles were bought up, leaving more uncommon noodles like lasagna noodles and campanelle noodles behind. I picked up a box of these campanelle noodles – I guess I can thank the pandemic for introducing me to a new kind of noodle, as I had never paid any attention to it before among the many options of noodles that are usually readily available.

Campanelle is Italian for “little bell” and are made to capture little pockets of sauce in their twisted center. The noodles remind me of the edges of lasagna noodles, if a lasagna noodle were cut into pieces and curled.

Now that summer has officially arrived, you would think that eating soup would be off the menu. But think again! Some of the best soup flavors are in their prime in early summer, meaning savory soups are also in their prime.

Originally, this soup was meant to be a deconstructed version of one of my favorite sandwiches: the bacon jalapeno spicy chicken from Wendy’s. But it turned out to be so much more – and definitely one of my go-to soups any time of the year! The thing about this soup is that the campanelle perfectly captures little bursts of creamy, savory flavor. And when paired with tender hand-shredded chicken, spicy jalapenos, and crispy bacon – this soup is hands down going to be your new favorite.

Every year, I like to grow a variety of tomatoes and spicy peppers, so personally I can’t wait until harvest season to remake this soup entirely from ingredients I grew myself.

The creamy and cheesy nature of this soup means it’s the perfect dipping consistency. I served my soup with some cheddar bay biscuits (I’ll admit I cheated and made these from the box – but who can resist, they’re perfection!). And maybe what’s better, you can enjoy this soup hot or cold, depending on the temperature outdoors!

I topped my soup with a handful of crispy French fried onions, sweet and spicy pickled jalapenos, and a generous dollop of plain Greek yogurt. And don’t forget some extra cheese too!

Here’s What You Need

• Chicken breasts: The protein that makes this soup hearty.
• Bacon: Adds a smoky, crispy element to the soup.
• Flour: Used to make the roux, which thickens the soup.
• Butter: Combines with flour to create the roux.
• Milk: Adds creaminess to the soup.
• Cheddar cheese: Melts into the soup for a rich, cheesy flavor.
• Mozzarella: Another layer of cheesy goodness.
• Campanelle noodles: Captures the creamy sauce in their little pockets.
• Chicken broth: Forms the base of the soup’s flavor.
• Jalapenos: Brings heat and a slight crunch to the soup.
• Red onion: Adds a sweet and savory flavor.
• Cherry tomatoes: Adds a burst of freshness and acidity.
• Garlic: Infuses the soup with aromatic depth.
• Heavy cream: Adds extra creaminess and richness.
• Paprika: Adds a smoky, mild spice.
• Pepper: Seasons the soup with a mild heat.
• Salt: Enhances all the flavors in the soup.
• Pickled jalapenos: For topping and an extra kick.
• Sour cream: For topping, adding creaminess and tang.

Let’s Cook

First, bring a large pot of water to a rapid boil. Pop in the chicken breasts and let them cook until they’re done, which takes about 20 minutes. Once cooked, take the chicken out and use a hand mixer to shred it finely. Next, follow the instructions on the campanelle noodle box and get those noodles boiling too.

Crisping the Bacon

While the noodles are cooking, grab a thick-bottomed pot and heat it over medium-high heat. Toss in the bacon and sear it until it’s nice and crispy. Once done, set the bacon aside, but keep that tasty bacon grease in the pot.

Making the Roux and Sauce

Now, let’s make a roux. Add the butter to the pot with the bacon grease and let it melt. Sprinkle in the flour, stirring until it thickens and starts to brown slightly. Pour in the milk, cheddar cheese, mozzarella, and chicken broth. Keep stirring until a thick, bubbling sauce forms.

Adding the Veggies and Seasoning

Stir in the chopped jalapenos, red onion, halved cherry tomatoes, and minced garlic. Season with paprika, salt, and pepper. Let everything cook together until the onion is tender, about 10 minutes, stirring occasionally.

Combining Everything

Now, toss in the shredded chicken and cooked campanelle noodles. Reduce the heat to low and stir in the heavy cream. When everything is heated through and combined beautifully, take it off the heat.

Serving and Toppings

Serve your soup with some cheddar bay biscuits on the side. Top each bowl generously with sour cream, pickled jalapenos, and a sprinkle of extra cheese.

Tips for the Perfect Bacon Jalapeno Chicken Campanelle

• Using Fresh Jalapenos: Fresh jalapenos give a bright, fresh heat. If you prefer less heat, remove the seeds and membranes.
• Cheese Choices: Feel free to experiment with different cheeses like pepper jack or gouda for a different flavor profile.
• Storing Leftovers: This soup stores well in the fridge for up to three days. Reheat gently on the stove to maintain the creamy texture.
• Making it Spicier: For an extra kick, add a pinch of cayenne pepper or extra jalapenos.
• Creamy Consistency: If your soup is too thick, add a splash of milk or broth to reach your desired consistency.

Chicken, bacon, and jalapeno. These flavors come together in a rich and creamy soup that’s perfect for any season. This recipe makes the most of campanelle noodles, capturing every bit of the savory sauce in their twisted centers. Paired with hand-shredded chicken, crispy bacon, and spicy jalapenos, this soup is sure to become a favorite. Whether you serve it hot or cold, it’s a versatile dish that works well with cheddar bay biscuits on the side. Top it with sour cream, pickled jalapenos, and extra cheese for an added burst of flavor. Enjoy, Hungry People!

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