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.

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


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!


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!

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