It is cold and windy here in “Sunny” Queensland and there is nothing like a bowl of soup to warm you up.
This Chicken Noodle Soup is my all time favourite and my eldest daughter has also decided she likes it too 🙂
This soup is made in the Thermomix but will be easily made on the stove top too.
I use home made stock paste rather than liquid stock. I know exactly what is in it and the flavour is amazing. If you do not have stock paste and would rather use normal stock a combination of vegetable and chicken would achieve similar results.
Ingredients
- 2 Chicken Breasts (diced into 3cm cubes)
- 1000 grams Water
- 1 tablespoon Vegetable Stock Paste
- 1 tablespoon Chicken Stock Paste
- 1 tablespoon Olive Oil
- 1 Carrot
- 2 stalks Celery
- 1 Zucchini
- 1 Onion
- 2 cloves Garlic
- 1 tin Creamed Corn
- 2 teaspoons Cornflour
- 60-80 grams Spaghetti Pasta (broken into pieces)
TMX Instructions
Add water, stock pastes and chicken to the TMX bowl. Cook for 15 minutes/varoma/speed 2.
Drain and save the cooking water.
Blitz the chicken for 3 seconds/speed 4 and set aside.
Rinse and dry bowl.
Add garlic, carrot, celery, zucchini, onion to the bowl and blitz 4 seconds/speed 6.
Add olive oil and cook for 4 minutes/105 degrees/speed 2.
Add cooking water and corn flour and cook for 14 minutes/105 degrees/speed 2.
Add chicken, creamed corn and pasta then cook for 6 minutes/105 degrees/ speed 2 reverse.
Enjoy 🙂
Stove Top Instructions
Poach chicken in 1 litre of water and stock paste until cooked. Remove chicken and reverse drained cooking water.
Shred chicken with two forks then set aside.
Grate onion, garlic, carrot, zucchini and dice celery. Add to a pan with the olive oil and saute until tender.
Add reserved cooking water and corn flour. Bring to the boil then allow to simmer for 10 minutes. Add reserved chicken, creamed corn and pasta. Simmer gently until pasta is cooked (6 minutes).
