{"id":2493,"date":"2022-09-30T11:05:53","date_gmt":"2022-09-30T03:05:53","guid":{"rendered":"http:\/\/thermogourmand.com.au\/?p=2493"},"modified":"2026-05-05T13:04:19","modified_gmt":"2026-05-05T05:04:19","slug":"creamy-chicken-noodle-soup","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2022\/09\/30\/creamy-chicken-noodle-soup\/","title":{"rendered":"Creamy Chicken Noodle Soup"},"content":{"rendered":"

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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.<\/p>\n

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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<\/a> for this.<\/p>\n

I always make stock from the bones of roast chicken and use that to make the soup.<\/p>\n

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Creamy Chicken Noodle Soup<\/h2>\n
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Ingredients
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