Place the chicken (which has been cut into cubes) and 1000g of water into your Thermomix bowl. Cook for 12 minutes on Varoma, speed 2 with the measuring cup in place or until the chicken has cooked through.
Drain and save the cooking water for use later.
Blitz the chicken for 3 seconds on speed 4. Transfer to a new bowl and set aside until needed.
In a clean and dry Thermomix bowl add the garlic clove, onion, carrot and celery (which have both been cut into 3cm pieces) and blitz for 4 seconds on speed 6.
Add the olive oil and cook for 3 minutes, 100 degrees, speed 2.
Add the reserved cooking water, corn flour and cook for 12 minutes, 100 degrees, speed 2.
Add the reserved shredded chicken, spaghetti (which has been broken into small pieces) and corn kernels and cook for a further 6 minutes, 100 degrees speed 2, reverse. If the spaghetti hasn’t quite cooked through, cook for a further 2 minutes, 100 degrees, speed 2, reverse.
Pour the soup into 4 bowls to serve.