Thermomix Chicken Soup
skinnymixer's Chicken & Vegetable Soup

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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.

Thermomix Chicken Soup
4.6 from 10 votes

skinnymixer's Chicken & Vegetable Soup

Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Author: Skinnymixers
Recipe type: Soup
Servings: 6


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


  • 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.


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 Facts
skinnymixer's Chicken & Vegetable Soup
Amount Per Serving (300 g)
Calories 136 Calories from Fat 43
% Daily Value*
Fat 4.8g7%
Saturated Fat 1.4g9%
Sodium 1030mg45%
Carbohydrates 3g1%
Sugar 2.7g3%
Protein 18.5g37%
* Percent Daily Values are based on a 2000 calorie diet.