You are here:
  1. Home
  2. Soups
  3. THE BEST CHICKEN NOODLE SOUP


1 THE BEST CHICKEN NOODLE SOUP

2 Soups recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

THE BEST CHICKEN NOODLE SOUP

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

4 portion(s)

  • 1 carrot, roughly chopped
  • 2 stalk Celery, roughly chopped
  • 2 cloves garlic
  • 1 brown onion
  • 850 grams boiled water
  • 200g grams boiled water
  • 2 tablespoons veg or chicken stock
  • 25 grams olive oil
  • 100 g spaghetti, broken into pieces
  • 500 grams Chicken breast or tenderloins, chopped into pieces
  • parsley, chopped for garnish
  • 125g grams corn kernals
  • 100g grams peas frozen
Add to shopping list
5

Recipe's preparation

  1. Add peeled garlic cloves to TMX bowl and peeled brown onion, quartered. Chop, 2 seconds, speed 6. Closed lid    

     

     

     

     

  2. Add carrot and celery, chop, 3 seconds, speed 5. Remove lid and check for consistency - chop for an extra 2 seconds speed 5 if needed     

     

     

     

     

    Add 25g olive oil and saute with MC lid removed, 3mins, Varoma, Speed 2.  

     

  3. Add Chicken or vegetable stock paste.Put chicken inside steamer basket and insert steamer basket into the TMX Bowl.    

     

     

     

     

    CAREFULLY, pour 850grams boiled water into the TMX bowl. Cook for 8mins 100 degrees Counter-clockwise operationGentle stir setting reverse speed soft    

     

     

     

     

  4. CAREFULLY Remove lid and remove steamer basket using the spatula. Using the spatula, break up the chicken pieces in the basket ensuring they are not stuck together and are steaming through. 

      

    Place basket of chicken pieces to one side.

     

     

     

  5. Add 200g of boiled water, add in the broken spaghetti pieces, carefully re-insert the steamer basket using the spatula.

     

    Cook, 10mins, 100 degrees, reverse speedCounter-clockwise operation, soft Gentle stir setting

     

  6. Using the spatula, remove the Steamer basket and set aside. Pour soup carefully into a Thermoserver or large bowl with lid. 

     

    [OPTIONAL: You could add drained, canned corn kernels here and frozen peas but be sure to replace the lid on the Thermoserver if using frozen peas. These should cook in the heat)

     

     

  7. Empty cooked chicken pieces into the TMX bowl (no need to rinse). Chop on reverse speed Counter-clockwise operation 6, for 3 seconds. Check chicken is shredded to your liking. Shred further if needed. 

     

     

     

     

  8. Carefully pour shredded chicken into the Thermoserver, add freshly chopped parsley - this REALLY makes it flavoursome! Salt and Pepper. 

     

10

Accessories you need

  • Simmering basket
    Simmering basket
    buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

You could freeze this is small glad bags and they make a quick defrosted lunch snack. Alternatively, pour into mason jars with a tight seal. You can pack these up for lunch each day. Consume within 3 days. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • Love this soup!!!

    Submitted by aimeeblake on 8. March 2017 - 07:26.

    Love this soup!!!

    Login or register to post comments

  • Family loved it, thanks!

    Submitted by Emily30 on 7. November 2016 - 20:14.

    Family loved it, thanks!

    Login or register to post comments

  • Thanks for sharing! Despite

    Submitted by Ange-in-Thermo-Wonderland on 29. September 2016 - 16:33.

    Thanks for sharing! Despite the long instructions it was relatively simple. A warming and delicious soup.

    Delicious Regards,


    Ange 

    Login or register to post comments