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.
It's no secret that my Thermomix machine gets an even bigger workout than usual during winter!
Whether it's a batch of this Thermomix Chicken Noodle Soup, our delicious Thermomix Tomato Soup or Thermomix Vegetable Soup... you can be guaranteed I'll be eating a bowl of warm and nourishing soup on every single cold day!
Why You're Going To Love This Soup
What's not to love about a big bowl of healthy chicken noodle 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.
What You Need
Just a handful of delicious and healthy ingredients!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- 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.
- carrot - roughly chopped
- celery - use the stalk only and chop roughly
- onion - one brown onion, halved
- chicken - use skinless chicken breasts for this recipe
- garlic - use garlic cloves or minced garlic
- corn kernels - drain a tin of corn kernels
- cornflour - for thickening the soup
- spaghetti - broken into small pieces
Step By Step Instructions
Have this delicious soup on the table in under an hour!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Cook The Chicken
Cook the chopped chicken in the Thermomix with the vegetable stock and water.
Ensure that the water is well below the MAX line (if not, use less water) as it will bubble and splatter while cooking.
Drain the cooking water (keep for later) into a seperate bowl.
Shred the chicken and set aside in a seperate bowl.
Step 2 - Chop And Saute The Vegetables
Place the garlic, chopped onion, carrot and celery into a clean Thermomix bowl.
Blitz until grated.
Add olive oil and saute.
Step 3 - Cook The Soup
Return the cooking liquid to the bowl (again, ensuring that it is well below the MAX line).
Add the cornflour and cook for 12 minutes.
Add the shredded chicken, corn kernels and broken spaghetti and cook for a further 8 minutes (or until the spaghetti is cooked through).
Serve immediately.
Expert Tips & FAQ
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.
As the liquid will bubble and splatter when cooking, ensure it is always well below the MAX line. Use less water if need be.
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.
Store leftover Thermomix chicken noodle soup in the fridge for up to 2 days or freeze for up to 3 months.
More Thermomix Soup Recipes
Love making soup in your Thermomix? We do too!
Here's a few more of our favourite Thermomix soups...
Thermomix Dinner Cookbooks
If you hadn't already guessed, we LOVE simple family dinners that you can cook in your Thermomix!
Thermomix Chicken Noodle Soup
Equipment
- Thermomix
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 tsp 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.
Notes
- 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.
Laura says
Really delicious, and just what I needed when feeling under the weather.
Lucy says
Absolutely!
Sara says
Best chicken noodle soup recipe! I add a large zucchini & find that I don’t need to thicken it with cornflour
I prefer to chop my veggies by hand for a more uniform look whilst the chicken is cooking.
Karen Peacock says
Have to say hands down my favourite chicken noodle soup, didn’t have enough of the veg stock paste so added some chicken stock powder 🥰
Jessica says
Just curious do u tip in the whole tin of corn including the juice it’s in? Or do we drain the corn juice
Lucy says
Hi there, yes you need to drain the juice out first!