Creamy chicken noodle soup with mini croutons

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Ingredients

400g/10oz chicken breast ((2 small), cut in half horizontally to form 2 thin steaks (sub boneless thighs))
1/4 tsp cooking salt / kosher salt
1/4 tbsp black pepper
4 strips streaky bacon ((enough to cover base of pot))
30g/ 2 tbsp unsalted butter
1/2 onion (, finely diced)
2 garlic cloves (, finely minced)
2 sprigs thyme or 1/2 tsp dried thyme ((optional))
2 celery stalks (, chopped (~0.5 x 1.2 cm / 1/5 x 1/2" pieces))
1 carrot (, chopped (0.5 x 1 cm / 1/5 x 1/2" pieces))
3/4 cup corn kernels ((frozen thawed or canned drained))
4 tbsp flour
3 cups milk (, full fat best but low fat ok (non-dairy ok too))
2 cups low sodium chicken stock/broth
2 cups water
1 tsp cooking salt
1 1/3 cups (100g) broken angel hair pasta ( OR angel hair pasta / spaghetti broken into 6 pieces, or other small, spoon-able pasta)
3/4 cup frozen peas
1/2 tsp finely chopped parsley (, optional)
1 cup bread ((crustless) cut into 7mm / 1/4" cubes - sourdough type is crunchier, regular sandwich bread is fine too)
2 tsp olive oil
Pinch cooking salt / kosher salt

As published by RecipeTin Eats.

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