Imported from the web

Thermomix Chicken Noodle Soup

Name: Thermomix Chicken Noodle Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 400 g chicken breast (Cut into approximately 3 cm pieces.); 1000 g water (Use less if needed to keep the liquid below the Thermomix MAX line.); 2 tbsp vegetable stock (Use 2 tablespoons homemade vegetable stock paste or 2 teaspoons store-bought vegetable stock powder.); 2 cloves garlic; 150 g brown onion (Halved; approximately 1 onion.); 130 g carrot (Roughly chopped; approximately 1 carrot.); 80 g celery (Roughly chopped; approximately 1 stalk.); 20 g olive oil; 400 g corn kernels (From a tin; drained.); 80 g spaghetti (Break into 3–4 cm pieces.); 2 tsp cornflour

Recipe by Lauren Matheson

Imported by John Tan on SeeMeCook

A warming, family-friendly chicken noodle soup packed with chicken, vegetables, corn, and spaghetti. The chicken is cooked and shredded in the Thermomix before being returned to the vegetable broth for a hearty meal.

6 servings45 minAmerican

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Ingredients

400 g chicken breast (Cut into approximately 3 cm pieces.)
1000 g water (Use less if needed to keep the liquid below the Thermomix MAX line.)
2 tbsp vegetable stock (Use 2 tablespoons homemade vegetable stock paste or 2 teaspoons store-bought vegetable stock powder.)
2 cloves garlic
150 g brown onion (Halved; approximately 1 onion.)
130 g carrot (Roughly chopped; approximately 1 carrot.)
80 g celery (Roughly chopped; approximately 1 stalk.)
20 g olive oil
400 g corn kernels (From a tin; drained.)
80 g spaghetti (Break into 3–4 cm pieces.)
2 tsp cornflour

Steps

1
Place the chicken pieces, 1,000 g water, and vegetable stock into the Thermomix bowl. Cook for 12 minutes at Varoma temperature on Speed 1.5, or until the chicken is cooked through. Because the liquid may bubble and splatter, place the rice bowl on top of the measuring-cup opening, or use the splatter cover if available.
2
Drain the chicken, reserving the cooking water for later use.
3
Return the drained chicken to the Thermomix bowl and blitz for 3 seconds on Speed 4. Transfer the shredded chicken to a separate bowl and set aside.
4
Clean and dry the Thermomix bowl. Add the garlic, onion, carrot, and celery, then blitz for 4 seconds on Speed 6.
5
Add the olive oil and cook for 3 minutes at 100°C on Speed 2.
6
Add the reserved chicken cooking water and cornflour. Cook for 12 minutes at 100°C on Speed 2. Keep the liquid well below the MAX line; place the rice bowl over the measuring-cup opening or use the splatter cover to catch splashes.
7
Add the reserved shredded chicken, broken spaghetti, and drained corn kernels. Cook for 8 minutes at 100°C on Speed 2, Reverse.
8
Check the spaghetti. If it is not quite cooked through, cook for a further 2 minutes at 100°C on Speed 2, Reverse.
9
Serve the soup immediately.

Notes

The structured recipe lists 45 minutes total time. Keep the liquid below the Thermomix MAX line because the soup can bubble and splatter. The recipe author notes that homemade vegetable stock paste or store-bought vegetable stock powder may be used.