fbpx
Thermomix Chicken Soup
skinnymixer's Chicken & Vegetable Soup

Sharing is caring!

skinnymixer's Chicken & Vegetable Soup

Chicken and vegetable soup is something that has always daunted me – Mum always made it when we were sick and it tasted sooooooooo good that I was sure it was really difficult to make. This Thermomix Chicken Soup is going to quickly become a family favourite.

Turns out, its crazy simple, very cheap and also really good for you.

Provided you have the time, you can make a nourishing and reportedly healing Thermomix Chicken soup – but if time isn’t something you have in abundance, I have also given “quick” instructions for a 15 minute meal as well (in the notes).

I know my family will be enjoying this recipe winter long.

Love Nik xx

PS how beautiful is that bowl? I bought it at a recent trip to the Jam Factory here in South Australia.

Mez’s Extra Collagen Version of this Chicken & Vegetable Soup

Mez’s version of Chicken Vegetable Soup

A couple of years ago Mez Nelson shared her extra flavour + extra good stuff version of this popular soup, that she made for me after spinal surgery and when I was sick.

What is done differently?

  • Roast 500g chicken necks in the oven with a drizzle of olive oil and salt and pepper, roasted for about 1 hour till nicely caramelized. Chicken necks are high in collagen which as this is rendered it provides a beautiful rich tasting broth.
  • Once roasted add them to the Thermomix with 800g of water 10 mins/100c/speed 2/MC on.
  • Then brown the bone in chicken thighs in a pan on the stove, add the first lot of vegetables and combined for about 2 mins.
  • Then put the necks and broth from the Thermomix through a seive to seperate the necks. Then discarded the necks and added the stock to the soup prep on the stovetop.
  • Add in Salt, pepper and bay leaf simmered for about 1 hour and follow the recipe from Step 3.
This soup is so full of flavour!
 
If you love this soup and have the time I highly recommend trying it!
 
Thermomix Chicken Soup

skinnymixer's Chicken & Vegetable Soup

4.75 from 16 votes
Print Pin Rate
Course: Soup
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 6
Calories: 136kcal

Ingredients

Stock Ingredients

  • 1 medium brown onion - peeled, quatered
  • 3 garlic cloves - peeled
  • 50 g celery - roughly chopped
  • 50 g carrots - roughly chopped
  • 700 g skinless chicken thigh with the bone or lovely legs - I recommend you use free range
  • roughly 900 g | 32 oz water
  • 1 tbsp salt
  • 1/2 tsp cracked black pepper
  • 1 bay leaf

To Serve (recommended, you can use what you like)

  • 150 g carrot - thinly sliced
  • 150 g celery - thinly sliced
  • 200 g spinach leaves - thinly sliced
  • handful of fresh continental parsley - roughly chopped

Instructions

  • Add onion, garlic, celery, carrots and chicken directly in to mixer bowl.
  • Pour water, salt, pepper and bay leaf into mixer bowl, to the max line - this is roughly 900 g or 32 oz in the TM31, a bit more in the TM5. Cook for 60 min/90°C or 195°F/slowest speed/MC on. You can totally clean your kitchen and prepare your vegetables for serving now 😛
  • When cooking time has finished, remove your chicken to a thermal server and add your serving vegetables (except for the spinach and parsley) to the stock (I dont bother draining it, the stock vegetables are also delicious!). Cook for 10-15 min/90°C or 195°F/slowest speed/MC on. While the vegetables are cooking, carefully shred your meat from the bones without burning yourself, and discard the bones. Pour soup & vegetables over your chicken, spinach and parsley, season to taste if needed, and serve.

Notes

Quick Soup Instructions
Omit stock ingredients.
Replace chicken thigh/leg with 700 g or 24.7 oz cubed chicken breast.
Add cubed chicken breast, pepper and serving vegetables (except for the spinach and parsley) to mixer bowl with 2 Tbsp chicken stock concentrate.
Top water up to max fill line and cook for 10-15 min/90°C or 195°F/slowest speed/MC on or until cooked.
Bellini Users
Use your blunt blade for this recipe.
At step 2 use speed 1.
At step 3 cook for longer if required.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!

Nutrition

Serving: 300g | Calories: 136kcal | Carbohydrates: 3g | Protein: 18.5g | Fat: 4.8g | Saturated Fat: 1.4g | Sodium: 1030mg | Sugar: 2.7g

 

  1. So disappointed, I usually adore SM but this soup was so bland. Just Chicken water. I even added homemade chicken stock and it still tasted like water. How could I save it and make it flavoursome?

  2. 5 stars
    Holy moly this is the best soup ever; and so healthy and full of flavour! I added noodles as well with the vegetables at the end. Will be making this regularly.

  3. 5 stars
    Holy moly this is the best soup ever; and so healthy and full of flavour! I added noodles as well with the vegetables at the end. Will be making this regularly.

  4. 5 stars
    Wow! This soup is amazing, the flavour without adding the famous chicken stock.

    Recovering from surgery I felt like I needed some comfort food. I added frozen spinach.

    It does not disappointment. Thank you!

  5. 5 stars
    What a winner. I substituted rocket instead of spinach. Delicious. And super easy, even with Covid fog brain. Just what the dr ordered.

  6. 5 stars
    So tasty! My go to soup when anyone has a slight sniffle. It’s light enough to be able to stomach if anyone is feeling nauseous also! Highly recommend.

  7. 5 stars
    This is my go to chicken soup for the soul recipe- it’s my 15 year old sons most requested meal! He would ask for this for his birthday meal! I sometimes add matzo balls and often noodles – reminds me of my German grandmothers amazing chicken soup!

  8. I made this the quick way (in the notes) and although it smells good, it ended up really cloudy 🙁 I’ll try to eat it but it doesn’t look very appealing. Either I did something wrong or I just need to do the longer version next time.

  9. 5 stars
    Fantastic flavoursome recipe. I added in rice noodles in the simmering basket for the last 4 minutes for the kids to eat with it. Wonderful feel good soup.

    1. Hi Vicki, I haven’t tried this one but I would put lemon juice in it to make it taste good. You should try the Spicy Moroccan soup in the basic cookbook, it tastes great!

    2. I want to make it was it not punchy enough? I like my soups full of flavor do you think I need to add chicken stock instead of water ?

  10. 5 stars
    A soup which really surprised me with how great it tasted. Chicken soup is usually just, chicken soup but this soup is nect level in flavour. Even my non-soup eating husband smashed his bowl down and declared it a winner.

  11. 5 stars
    Love this recipe so much. Fantastic during colder months and fighting flu/colds. I feel like it heals my soul!!

  12. 5 stars
    I have added this beautiful soup on the weekly rotation whilst we have had a few sniffles. I added a few extra cloves of garlic and quartered mushrooms and bok choy at the end.

  13. 5 stars
    Wow! This was so tasty! I added some fine pasta towards the end. Definitely going to be making this often throughout winter. Work lunches and freezer stash sorted!

Your email address will not be published. Required fields are marked *

Recipe Rating




Hey Skinnies, for Easy Access

Add Shortcut
×