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ThermoGourmand

Creamy Chicken Noodle Soup

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Ingredients Method Notes

Ingredients
  

  • 1 onion cut into 8ths
  • 1 large carrot cut into 2cm chunks
  • 3 sticks celery cut into 2cm slices
  • 40 g butter
  • 2 Tbsp Vegetable or Chicken Stock Paste
  • 1000 g water or use 1L liquid chicken stock
  • 1/2 to 1 cup diced cooked chicken or use 2 skinless, boneless chicken thighs, cut into small pieces
  • 50 g Vermicelli noodles or very thin spaghetti broken into pieces
  • 80 g thickened cream
  • 2 heaped Tbsp cornflour

Method
 

  1. Add onion, carrot and celery to Thermomix bowl.
  2. Chop 3 sec/speed 5.
  3. Add butter (and chicken thighs, if using) and sauté 4 min/100/sp 1/R
  4. Add water and stock paste and cook 10 min/100/sp 1/R (basket on lid instead of MC)
  5. Add vermicelli and cook a further 3 min/100/sp 1/R (basket on lid)
  6. 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.
  7. Add chopped chicken and cook a further minute to warm - same temperature and speed.
  8. Test for seasoning and serve.

Notes

Add 100g frozen peas and corn at step 5, if liked.