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5 from 2 votes

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
Course: Dinners
Cuisine: Australian
Keyword: Dinners, Freezer Friendly, Soup, Thermomix Recipes
Servings: 4 adults
Calories: 335kcal


  • 1 litre water only if cooking in a Thermomix
  • 2 tablespoon vegetable stock paste only if cooking in a Thermomix
  • 1 litre vegetable stock
  • 20 grams extra virgin olive oil
  • 1 celery stalk
  • 1 carrot
  • 400 grams chicken breast chopped into 3cm pieces
  • 400 grams corn kernels 1 tin
  • 2 garlic cloves
  • 1 brown onion
  • 2 teaspoons corn flour
  • 80 grams 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.

Thermomix Instructions

  • 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.


  • You can add extra vegetables to this recipe if you wish, it's also delicious with zucchini and sweet potato.
  • This soup is best stored in an airtight container in the fridge and enjoyed within 3 days.
  • You can freeze this soup if you prefer.
  • Instead of cooking the chicken, you can use the meat from a BBQ chicken.
  • You can also use chicken breast or thigh for this recipe.


Serving: 0g | Calories: 335kcal | Carbohydrates: 38g | Protein: 27g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 317mg | Potassium: 650mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2628IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 1mg