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 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.
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.
Leesha Miller says
Hi! How many calories per serve please?
Julie says
Super delicious Soup my whole family enjoyed. It was lovely and thick and full of goodness. A great Winter Warmer.
Lucy says
That's wonderful to hear!
Rebecca Kelly says
Loved it! A bowl of pure goodness. Evem Miss 12 loved it. Thank you.
Sue says
Can I use this recipe in my TM31 ? It will be most useful if you could please mention the model used for the recipes.
Love all of your recipes
Many thanks
Sue
Lucy says
Hi Sue, all of our recipes are suitable for the TM31, TM5 and TM6. 🙂
Emma Henshaw says
Does anyone know of this soup will keep well in fridge for a day (tmrw night's dinner). Will the noodles go soggy? Thank you!
Lucy says
Hi Emma, I often freeze and reheat this soup and it's always delicious! I dont think you'll have any issues as the noodles are meant to be lovely and soft anyway! xx
Shae says
Love it make it weekly for school lunches
Emma says
Yum! This is the most delicious soup. So easy. Highly recommend. I out a bit of soy in it to serve. Sooo good! Thank you!
Lucy says
Fantastic!
Hayley North says
My first Time making chicken noodle soup, and this everything I could have hoped for!
Easy and delicious!!!
Nillesy says
I make this soup weekly in Winter we love it!! Such a fast and delicious soup.. thank you.
Lucy says
Fantastic - thank you so much!
Rebecca says
Hi. I have run out of veg stock paste, what would be the quantity of liquid vegetable stock I would need to use? Any ideas? Thanks!
Maggie Davie says
Another fantastic recipe . Thank you.
Lucy says
Thank you so much!
Ida says
Hi, can I replace the cornflour with normal flour and not use corn kernels since I don't have any?
Lucy says
Hi Ida, unfortunately the cornflour is what thickens the soup so it will be very liquidy without it. You can leave the corn out if you don't have any xx
Fiona says
Love this recipe so just popped on to give credit where credit is due! This is a Sunday night favourite in our house and my hubby thinks it is THE best chicken soup he has ever tasted. The only change I have made is I use my homemade chicken stock instead of the veggie stock (I did this once as I had run out of veggie stock) but have kept that change. If I have more mouths to feed, I double the veggies and increase the chicken by 100 - 200 g. Thank you.
Lucy Mathieson says
Oh that is absolutely fantastic! Thank you so much!
Belinda says
Was wondering if anyone had used Chicken Stock Paste instead of vegetable stock for this recipe?
Lynette Ryan says
Yummy ? thanks.
Awesome after a day of watching soccer in the rain ☔️.
Family of 6 enjoyed this ?
Lauren Matheson says
That's wonderful, so happy you all enjoy it x