Thermomix Chicken, Noodle & Corn Soup

Our classic Thermomix Chicken, Noodle & Corn Soup is a midweek winner! This winter soup is sure to be a hit with the whole family!

Course Dinners

Cuisine Australian

Prep Time 10

Cook Time 20

Total Time 30

Servings serves

Calories 384kcal

Cost $5

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)

RECIPE NOTES & TIPS

For the chicken you can either:

a) buy a cooked BBQ chicken from the supermarket and shred it (this is my favourite option for a quick and easy dinner), or

b) steam and shred 2 chicken breasts (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.