Our classic Thermomix Chicken, Noodle & Corn Soup is a midweek winner! This winter soup is always a hit with the whole family!
Say hello to the most delicious, flavour-packed, Chinese restaurant style soup!
A creamy corn soup with tender shredded chicken and noodles, drizzled with soy sauce, sweet chilli sauce and egg whites!
Serve for dinner on a cold winters night with our pull-apart bread, brioche rolls or sourdough.
Why You're Going To Love This Recipe
What's not to love about this homemade Chinese restaurant staple!?
- Fast and Fresh - prepped, cooked and on the table in 30 minutes!
- Packed With Flavour - the classic combination of chicken, corn and soy is simply delicious (and a hit with the kids!)
- Classic Chinese Restaurant Favourite - just like your favourite takeout soup... but homemade (and even tastier!)
- Freezer-Friendly - freeze any leftovers for up to 3 months. Perfect for grab and reheat lunches.
- Suitable For All Thermomix Models - this recipe can be made in any of the Thermomix models.
What You Need
Our classic Thermomix Chicken, Noodle and Corn Soup is packed with delicious ingredients.
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Spring Onions - finely chopped.
- Olive Oil
- Garlic - use fresh garlic or minced jarred garlic.
- Chicken Noodle Soup Mix - or substitute with ½ packet of 2 minute noodles.
- Creamed Corn - use a tin of creamed corn.
- Corn Kernels - use tinned or frozen corn kernels.
- Chicken Stock Liquid - use store-bought liquid chicken stock or use homemade paste combined with water.
- Chicken - use shredded cooked chicken (either steam chicken breasts in the Thermomix or use a cooked BBQ chicken).
- Sauces - we use soy sauce and sweet chilli sauce in this soup recipe.
- Cornflour - dissolved in cold water. This helps to thicken the soup.
- Egg Whites - this adds a classic Chinese restaurant finish to this soup.
Step By Step Instructions
Have our Thermomix Chicken, Noodle & Corn Soup on the table in 30 minutes!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Chop & Saute The Spring Onions
Chop the spring onions, add the garlic and olive oil and saute until soft and fragrant.
Step 2 - Cook The Soup
Add the chicken noodle soup mix, creamed corn, corn kernels, chicken stock liquid, and shredded chicken and cook the soup for 15 minutes.
Step 3 - Add The Egg Whites & Sauces
With the blades turning, slowly drizzle the egg whites through the MC hole.
Slowly pour through the dissolved cornflour, soy sauce and sweet chilli sauce.
Taste the soup and add extra sauces if needed.
Serve immediately with extra soy sauce and chopped spring onions.
Expert Tips
Our Thermomix Chicken, Noodle & Corn Soup is so simple to make... follow our top tips for the perfect soup every time!
- you can use either cooked BBQ chicken or steam chicken breasts in the Thermomix (using this recipe).
- ensure that the MC is removed - and the splatter guard or rice basket is sitting over the MC hole instead. This is for safety reasons as steam builds up when the MC is in place when cooking at high temperatures. Using the splatter guard or rice basket allows the steam to escape while catching any splatters.
- you can use a packet of chicken noodle soup mix or use ½ packet of 2 minute noodles
- very slowly drizzle the egg whites through the MC hole while the blades are stirring
- use the Reverse function once the chicken has been added to stir rather than chop
- store in an airtight container in the fridge for up to 2 days or freeze for up to 3 months.
FAQs
Yes absolutely! Leftover BBQ chicken or a store-bought cooked chicken is a great timesaving option.
Yes you can. Follow our simple recipe for steaming and shredding chicken breasts in the Thermomix using the Varoma (you won't believe how easy it is!).
No - this recipe cannot be doubled as it would exceed the MAX line.
Related Recipes
Warm up this winter with our delicious Thermomix soup recipes!
Here's just a few more of our favourites:
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Thermomix Chicken, Noodle & Corn Soup
Equipment
- Thermomix
Ingredients
- 3 spring onion stems
- 10 grams olive oil
- 2 teaspoon minced garlic
- 50 grams packet chicken noodle soup mix
- 420 grams can creamed corn
- 125 grams can corn kernels drained & rinsed
- 1000 grams chicken stock liquid
- 2 cups shredded cooked chicken (see notes)
- 2 teaspoon soy sauce
- 1 tbs sweet chilli sauce
- 2 tbs cornflour dissolved in ¼ cup cold water
- 2 egg whites lightly beaten
Instructions
- Place spring onions into the Thermomix bowl. Chop on Speed 5 for 5 seconds. Scrape down the sides and repeat.
- Add the minced garlic and olive oil and saute for 3 minutes, 100 degrees, Speed Soft (with the MC off and the splatter guard or rice basket over the top of the MC hole).
- Add the chicken noodle soup mix, creamed corn, corn kernels, chicken stock liquid, and shredded chicken and cook for 15 minutes, 100 degrees, Reverse Speed 1 (with the MC off and the splatter guard or rice basket over the top of the MC hole).
- Set the timer to 2 minutes and mix on Speed 1. Slowly add the soy sauce, sweet chilli sauce, cornflour (mixed with water) and the lightly beaten egg whites.
- Divide between the serving bowls. Top with remaining onion and extra soy sauce (optional)
Notes
- ensure that the MC is removed - and the splatter guard or rice basket is sitting over the MC hole instead. This is for safety reasons as steam builds up when the MC is in place when cooking at high temperatures. Using the splatter guard or rice basket allows the steam to escape while catching any splatters.
- you can use a packet of chicken noodle soup mix or use ½ packet of 2 minute noodles
- very slowly drizzle the egg whites through the MC hole while the blades are stirring
- use the Reverse function once the chicken has been added to stir rather than chop
- store in an airtight container in the fridge for up to 2 days or freeze for up to 3 months.
StaceyP says
Loved this! Had to sub spring onion for white onion and stil tasted amazing! Also left out the sweet chilli so the kids couldn’t make an excuse not to eat 🙂 enjoyed by all and looking forward to the left overs tomorrow
Peter says
Easy to make, and wonderful flavour
Teresa says
Love this. Left the sweet chilli sauce out because of intolerances, but so good anyway. Will freeze remainder for future meals (totally a meal in a bowl)!! Will try your chicken & corn one next
Lucy says
Fantastic!
Jodie says
So yummy! But I feel I have done something wrong with the egg whites as it created white foam bits on top of soup. Did I add it too fast?
Lucy says
Hi Jodie, it does sound like it! It should go in as a very thin slow pour x
Brooklyn says
My kids have egg allergies, would this still work minus the egg?
Prudence says
Cooked this yummy soup for dinner tonight! It was sooo delicious!! Tastes just like Chinese takeaway!!
Thank you for this beautiful recipe.
Pru
Lucy says
Yay! We're so glad you liked it!
Lyndall Walker says
I’m gathering where you say “water” in step 3 you mean the 1000gms of Chicken stock as per the ingredients list.
Lucy says
Yes that's right sorry!
Jenny says
Hi, do you think there’s a substitute for the packet chicken noodle soup? Ie dried pasta, and stock/stock paste?
Sounds delish otherwise!
Lucy Mathieson says
Hi Jenny, yes you use a small amount of broken up spaghetti and your homemade veggie stock if you like. xx
Kara says
I cooked this last night for my sister and brother-in-law and it was a hit! So delicous and full of flavour...the best part being it was super easy.
Thanks for the great recipe, will definalty be making it again!
Lucy Mathieson says
Yay! This is one of my favourites too! So glad you all liked it! xx
Nicole says
A family favorite - the perfect quick mid week meal. Only issue is there are no leftovers for lunch ever! Thank you for sharing 🙂
Lucy says
Thank you so much!! I'm so thrilled you liked it!