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Chicken Stock Recipes

Chicken Noodle Soup

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Ingredients

  • 1/2 red (Spanish) onion (approx. 100g)
  • 1 clove garlic
  • 1 tbsp oil of your choice
  • 450 g diced soup vegetables (e.g. carrot, sweet potato, turnip, zucchini, celery)
  • 1/4 tsp white pepper (optional)
  • 1 tsp fresh thyme leaves (optional)
  • 1 tsp seaweed such as wakame ordulse (optional)
  • 3 cups water
  • 4 tsp Urban Forager Chicken Stock Concentrate
  • 300 g chicken breast or thigh (cut into 2-3cm cubes)
  • 70 g pasta of your choice (I like broken spaghetti)
  • 1 cup water extra
  • 1 sprig fresh parsley to serve

Method

  1. Finely slice the onion
  2. Heat a medium frypan on medium low heat
  3. Add the oil and bring to temperature
  4. Add the onion and cook slowly, stirring as needed, until soft
  5. Add the pepper, thyme, seaweed, chicken, and vegetables to the pot
  6. Increase the heat to medium and stir continuously for 2 minutes
  7. Add all the water and Urban Forager Chicken Stock
  8. Concentrate to the pot
  9. Bring the pot to a simmer and simmer for 10 minutes
  10. Add the pasta and simmer for another 8 minutes or until pasta is cooked
  11. Add the fresh parsley and serve

Thermomix Instructions

  1. Place onion in TM bowl and chop at speed 5 for 3 seconds
  2. Add oil and cook at speed 1, reverse, for 8 minutes on Varoma temp. In the mean time, prepare the vegies and the pasta
  3. Add garlic and cook at speed 1, reverse, for 2 minutes on Varoma temp.
  4. Add the pepper, thyme and seaweed to the bowl
  5. Add vegetables and cook at speed 1, reverse, for 2 minutes on Varoma temp. In the mean time, cut up the chicken
  6. Lay chicken out on varoma trays, allowing gaps between pieces so steam can circulate
  7. Add water and stock to TM bowl and cook at speed 1, reverse, for 17 minutes on Varoma temp.
  8. Add pasta to TM bowl and cook at speed 1, reverse, for 8 minutes on Varoma temp.
  9. Set the Varoma trays aside (I like to rest them on a plate to catch the juice)
  10. Pour the cooked vegie noodle soup into a separate bowl or pot, giving the TM bowl a quick scrape
  11. Pop the cooked chicken pieces into the TM bowl and chop at speed 5 for 5 seconds. This should shred the chicken
  12. Return the vegie noodle soup mix to the TM bowl
    Add the extra cup of water and heat at speed 1, reverse, for 8 minutes on 90C
  13. Season to taste and serve topped with chopped parsley

Notes

This recipe works on a total cooking time of 25 minutes for the chicken, including 8 minutes cooking time for the pasta. Adjust cooking times if your pasta requires more or less cooking time. For example, pasta that needs 5 minutes – cook the vegies and chicken for 20 minutes, then add the pasta and cook for an additional 5 minutes.