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
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.
skinnymixer's Chicken & Vegetable Soup
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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
At step 3 cook for longer if required.
Nutrition
