Preheat oven to 350 degrees F (180 degrees C). Toss bread cubes with olive oil and a pinch of salt. Spread on a baking sheet and bake for 8 to 10 minutes, tossing halfway through, until golden and fully crisp. Cool on the tray and set aside.

Place bacon in a single layer in an unheated large pot. Turn heat to medium-high and cook until golden on both sides, about 2 to 3 minutes on the first side and 1 and 1/2 minutes on the second side. Remove bacon, drain on paper towels, and finely chop once cooled. Leave bacon fat in the pot.

Season chicken on both sides with salt and pepper. In the same hot pot with bacon fat, cook chicken for 1 and 1/2 minutes per side until light golden. Remove onto a plate, let cool slightly, then chop into small 1/3-inch cubes.

Reduce heat to medium. Melt butter in the same pot. Add onion, garlic, celery, carrot, and thyme. Cook for 5 minutes, stirring regularly, until carrot is softened. Do not let the onion brown.

Add flour and stir for 1 minute to cook out the raw flour taste. Slowly pour in milk while stirring constantly to avoid lumps. Once the flour is fully dissolved, add chicken stock, water, and salt. Stir to combine.

Raise heat to high and bring to a simmer. Reduce heat and simmer gently for 5 minutes, stirring occasionally. The soup will look thin at this stage. It thickens as the pasta cooks.

Raise heat back to high. Add broken pasta and corn kernels. Cook for 5 minutes or until pasta is soft. With about 2 minutes left, add frozen peas and chopped chicken including any resting juices from the plate.

Taste and adjust salt as needed. Ladle soup into bowls and top with crispy chopped bacon, mini croutons, and a pinch of fresh parsley. Serve immediately.