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Simple Chicken Noodle Soup

This simple Chicken Noodle Soup recipe is the perfect meal to end the day with. It can be made using any leftover vegetables and can also be made using a Thermomix.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 4 adults


  • 1 Litre 1000g of water & 2 tablespoons of vegetable stock if making using a Thermomix
  • 1 Litre of vegetable stock if cooking conventionally.
  • 20 g of olive oil
  • 1 celery stalk
  • 1 carrot
  • 400 g chicken breast - chopped into pieces
  • 400 g tin of corn kernels
  • 2 garlic cloves
  • 1 onion
  • 2 teaspoons of corn flour
  • 80 g of spaghetti broken into small pieces


  • Add the vegetable stock to a large saucepan over a medium high heat and bring to the boil. Add the chopped chicken pieces and return to the boil.
  • Reduce the heat until the stock is simmering. Cover the saucepan with a lid and cook for 10 minutes or until the chicken pieces are cooked through. Remove from the heat and let the chicken sit in the liquid for 5 minutes before transferring the chicken pieces to a separate bowl. KEEP the stock!
  • Meanwhile, add the olive oil to a frying pan along with the garlic cloves (which have been crushed), onion (finely diced) and celery and carrot which has been chopped into small pieces. Cook for 4 - 5 minutes or until the onion turns translucent.
  • Place the saucepan with the stock back onto the stove over a medium heat. Add the ingredients you have just cooked in the frying pan along with the corn flour and stir to combine. Bring the mixture to the boil then reduce the heat and let it simmer for 10 minutes.
  • Add the corn kernels and shredded chicken and spaghetti pieces and cook for a further 5 - 8 minutes or until the spaghetti is al dente.
  • Transfer the soup to four serving bowls and enjoy.


You can use any vegetables you like when making this recipe.
If you prefer a tin soup, simply omit the cornflour.