This is such an easy soup to make if you happen to have leftover roast chicken. It starts with a Mirepoix, a classic mixture of finely chopped onion, carrot and celery. It’s a tedious job chopping the veggies into small pieces, but the Thermomix makes it a breeze! 3 seconds on speed 5 gives this result.
Just ensure that you give your veggies a chance by cutting carrots into chunks – not too big, onion into 8ths and celery into 2cm slices. I like to use my Mix Shop Cleaver for this.
I always make stock from the bones of roast chicken and use that to make the soup.
Creamy Chicken Noodle Soup
Author: ThermoGourmand
Ingredients
- 1 onion, cut into 8ths
- 1 large carrot, cut into 2cm chunks
- 3 sticks celery, cut into 2cm slices
- 40g butter
- 2 Tbsp Vegetable or Chicken Stock Paste
- 1000g water (or use 1L liquid chicken stock)
- ½ to 1 cup diced cooked chicken (or use 2 skinless, boneless chicken thighs, cut into small pieces)
- 50g Vermicelli noodles or very thin spaghetti, broken into pieces
- 80g thickened cream
- 2 heaped Tbsp cornflour
Method
- Add onion, carrot and celery to Thermomix bowl.
- Chop 3 sec/speed 5.
- Add butter (and chicken thighs, if using) and sauté 4 min/100/sp 1/R
- Add water and stock paste and cook 10 min/100/sp 1/R (basket on lid instead of MC)
- Add vermicelli and cook a further 3 min/100/sp 1/R (basket on lid)
- Add cream to cornflour to make a slurry and add to soup. Cook a further minute or so, same temperature and speed, using basket instead of MC.
- Add chopped chicken and cook a further minute to warm - same temperature and speed.
- Test for seasoning and serve.
Notes
Add 100g frozen peas and corn at step 5, if liked.
