Looking for a healthy and nutritious winter soup? Our Thermomix Chicken Noodle Soup recipe is just what you need!! Packed full of vegetables and protein, with the added energy boost of spaghetti noodles, this makes a wholesome family dinner or easy lunch.
Why You’re Going To Love This Soup
- Full of vegetables – carrot, onion, celery and corn give our Thermomix chicken noodle soup an added vegetable boost.
- Hearty and nutritious – this soup is very filling (thanks to the spaghetti) and makes a wholesome family dinner.
- Loved by kids – this is ALWAYS a hit with the kids! The mid flavours and bites of spaghetti make it an all-time fave.
- Freezer-friendly – freeze any leftovers for up to 3 months.
Tips & FAQ
Can I use other vegetables?
In this version I’ve used corn, celery, onion and carrots for the vegetable content. However you can use any veggies you have in your fridge and freezer. Personally we love adding zucchini and sweet potato.
Ensure the liquid is well below the MAX line
As the liquid will bubble and splatter when cooking, ensure it is always well below the MAX line. Use less water if need be.
Stop splatters
Place the rice basket over the MC hole or use a splatter cover if you have one. This will help to avoid mess when the soup is cooking and bubbling.
Storing
Store leftover Thermomix chicken noodle soup in the fridge for up to 2 days or freeze for up to 3 months.
Our Thermomix Chicken Noodle Soup is guaranteed to warm you up on these cold nights! Packed full of vegetables, protein and energy-boosting noodles!
Course: Soup
Cuisine: Australian
Prep Time: 10minutes minutes
Cook Time: 35minutes minutes
Total Time: 45minutes minutes
Servings: 6 serves
Calories: 241kcal
Ingredients
- 400 grams chicken breast cut into 3cm pieces
- 1000 grams water use less if near the MAX line
- 2 tablespoons homemade vegetable stock or 2 teaspoons vegetable stock powder
- 2 cloves garlic
- 150 g brown onion, halved approx 1
- 130 g carrot, roughly chopped approx 1
- 80 g celery, roughly chopped approx 1 stalk
- 20 grams olive oil
- 400 gram tin corn kernels drained
- 80 grams spaghetti broken into 3 – 4cm pieces
- 2 teaspoon cornflour
Instructions
- Place the chicken (which has been cut into cubes), 1000g of water and the vegetable stock into your Thermomix bowl. Cook for 12 minutes, Varoma, Speed 1.5 (or until the chicken has cooked through)TIP: place the rice bowl bowl on top of the measuring cup hole to catch any splatters (or use the splatter cover if you have one).
- Drain the chicken and save the cooking water for use later.
- Blitz the chicken for 3 seconds, Speed 4. Transfer to a seperate bowl and set aside until needed.
- In a clean and dry Thermomix bowl add the garlic cloves, onion, carrot and celery and blitz for 4 seconds, Speed 6.
- Add the olive oil and cook for 3 minutes, 100 degrees, speed 2.
- Add the reserved cooking water, cornflour and cook for 12 minutes, 100 degrees, Speed 2.TIP: place the rice bowl bowl on top of the measuring cup hole to catch any splatters (or use the splatter cover if you have one).
- Add the reserved shredded chicken, spaghetti (which has been broken into small pieces) and corn kernels and cook for a further 8 minutes, 100 degrees Speed 2, REVERSE. If the spaghetti hasn’t quite cooked through, cook for a further 2 minutes, 100 degrees, Speed 2, Reverse.
- Serve immediately.
RECIPE NOTES & TIPS
- vegetable stock – if using homemade vegetable stock paste, use 2 tablespoons. If using store-bought vegetable stock powder, use 2 teaspoons. Either option is fine.
- MAX line – As the liquid will bubble and splatter when cooking, ensure it is always well below the MAX line. Use less water if need be.
- Stop splatters – Place the rice basket over the MC hole or use a splatter cover if you have one. This will help to avoid mess when the soup is cooking and bubbling.
- Storing & Freezing – Store leftover Thermomix chicken noodle soup in the fridge for up to 2 days or freeze for up to 3 months
Nutrition
Calories: 241kcal | Carbohydrates: 26g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 1088mg | Potassium: 509mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3730IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 1mg
