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+ servings
A chicken soup with vegetables and noodles in a bowl.

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!
Course Soup
Cuisine Australian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 serves
Calories 241kcal
Cost $10


  • 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.


  • 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.


Calories: 241kcal | Carbohydrates: 26g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 1088mg | Potassium: 509mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3730IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 1mg