When winter hits and the weather is miserable, there is nothing more comforting and warming to the soul than a hot bowl of chicken noodle soup.  If you use real bone broth it will be so good for your gut health, and immune support.

If cooking the traditional way feel free to double the recipe (it won’t fit in the thermal jug).  Freeze in portions for busy nights or lunches.

Using our vegetable stock paste recipe gives an added hit of goodness and the saltiness for the dish.

October 5, 2019
  • 5m
  • 20m
  • 25m
  • 1

Ingredients

  • 1 brown onion
  • 2 garlic clove
  • 1 tbsp. olive oil
  • 1 carrot
  • 1 zucchini
  • 4 broccoli florets
  • 2 chicken breast
  • 1 tbsp. vegetable stock paste
  • 1 pinch cracked pepper
  • 1 L water
  • 100 g spaghetti (gluten-free works well)

Instructions

Thermal Cooking Method

  1. Peel onion and chop into four. Add onion and garlic to mixing jug and blitz for 5 seconds/speed 5. Scrape down the sides.
  2. Add olive oil and cook for 3 minutes/100ºC/speed 1.
  3. Roughly chop the carrot, zucchini, and broccoli and add into the mixing jug and chop for 5 seconds/speed 5. Scrape down the sides.
  4. Chop the chicken into four pieces and place into the mixing jug.
  5. Add vegetable stock paste, pepper, and water and cook for 15 minutes/100°C/speed 1/reverse.
  6. Now 'shred' the chicken by mixing for 3 seconds/speed 4/reverse.
  7. By hand, break up the spaghetti into approx. 5cm long pieces and add these to the soup. Cook for a further 7 minutes/100ºC/speed 1/reverse (or until noodles have cooked through).
  8. Serve with a fresh bread roll and butter.

Traditional Cooking Method

  1. Peel and finely dice the onion and garlic. Add to a large saucepan along with olive oil and sauté until the onion becomes translucent.
  2. Finely dice the vegetables and chicken and add these to the cooked onion. Cook for a few minutes to soften.
  3. Add stock, pepper, and water and cook on a slow simmer for 15 minutes.
  4. By hand, break up the spaghetti into approx. 5cm long pieces and add these to the soup. Cook for a further 7 minutes or until noodles have cooked through.
  5. Serve with a fresh bread roll and butter.
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