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
Our Thermomix Chicken Noodle Soup is guaranteed to warm you up on these cold nights! Packed full of vegetables, protein and energy-boosting noodles!
- Thermomix
- 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
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.
Carlee says
Thank you for a great recipe! ??
It was SO good on a chilly night like tonight. I added zucchini (as Lisa S. suggested), and used vermicelli instead of pasta. Omitted corn and cornflour. Added to my frequently cooked recipes now.? ⭐⭐⭐⭐⭐
Lucy Mathieson says
Yay!!! That's awesome to hear - thank you!!! xx
Anne says
I do the same as we find the corn flavour overwhelming and I don't think it needs the cornflour. I add ginger as well we when have a cold and it's delicious!
Next up will be to try it out with some homemade chicken stock - it might not cure a cold but it sure helps you think you feel better which is half the battle 🙂
Kacey says
Hi there ! Thanks for sharing ! Great recipe 🙂 I was just wondering why you need to wash and dry the bowl before adding the vegetables and can you get away with not doing it ?
Lauren Matheson says
Hi Kacey, you can certainly get away without doing it x
Felicity says
Does Veroma have its own temperature setting? I’m in step one and there is no degree to put it on
Lauren Matheson says
Hi Felicity, the 'varoma' setting is the highest temp on your thermomix. I think it's also called 'steaming' on a TM31? Thanks x
Linda says
Omg! This is the bomb! Converted my husband to loving soup! Making second batch tonight! Love love love this!
Lucy Mathieson says
Yay!!! That's so wonderful to hear!
Cheralea says
Wow this is going to made a lot of times in my house ABSOLUTELY BEAUTIFUL thank you so much.
Nix says
Best chicken noodle soup ever! So delicious!
Jac says
My daughter has requested chicken noodle soup for her 5th bday on Monday- so we will cook this together. can’t wait to try it!
Lauren Matheson says
I hope you both enjoy the recipe - happy birthday to your daughter too!
Maree Roberts says
I am going to make this today in my new thermo, as I have a cold and love nothing more than a yummy soup.
Lucy Mathieson says
I hope you feel much better soon!
Lisa Sipple says
Absolutely delicious and so easy to make. I used 1 zuchini instead of celery stalk and 5 cloves garlic as i have a cold.
Lucy Mathieson says
So glad you enjoyed it!! And we hope you feel better soon! xx
Kate says
Great recipe, so yummy and filling thank you.
Lauren Matheson says
Thanks so much for the feedback Kate, we're so happy you enjoyed it xx
Amber says
Our whole family LOVES this soup! Great recipe. I've also used a BBQ chicken instead of poaching chicken breast and it adds another delicious flavour element.
YUM!
Lauren Matheson says
Oh thanks so much Amber and I LOVE the idea of using a BBQ chicken!
Alex says
I'm sorry, am I missing something? At the top it says 5 mins prep and 15 mins cooking time. But step 1 says cook chicken etc for 12 mins, step 5 says sauté 3 mins, then another 12 mins cooking in step 6, and another 6 mins in step 7 to cook pasta. Is there a typo in their somewhere? Thanks for your help. ?
Lauren Matheson says
Hi Alex, our apologies. We've just updated the times. We hope you enjoy it x
Magsy63 says
Just made this for my 83-year-old mother who loved it. Easy to eat and digest for those who have trouble swallowing. I loved it too!
Lucy Mathieson says
Fantastic!!! We're so happy to hear that you both enjoyed it xx
Jasmine Scott says
I'm in the process of making your chicken noodle soup, at what point do you add the vegetable stock mentioned in the ingredients list? It is not listed in the intructions.
Thanks
Lauren Matheson says
My apologies Jasmine, you add it with the water. Thanks x
Crystal says
At what point do you use the vegetable stock? I can't see anywhere in the instructions where you added it.
Lauren Matheson says
My apologies Crystal, you add it with the water when cooking the chicken x