A rich, creamy and hearty Thermomix Chicken Soup packed full of vegetables.
Have this family favourite on the table in just 45 minutes... simply let the Thermomix do all the work for you!
Our Thermomix Chicken Soup is made with leeks, potatoes, carrot... and of course, chicken!
It's smooth and creamy and oh-so-delicious. If you're after a yummy winter dinner - this is the soup for you!
And just like all of our Thermomix soups (including everyone's favourite Thermomix Vegetable Soup and Thermomix Chicken & Corn Soup), this chicken soup is full of flavour and super healthy too!
Why You're Going To Love This Thermomix Soup
Everyone's favourite Thermomix Chicken Soup is so simple and delicious!
- Quick & Easy - with just 5 minutes prep time, you'll be sitting down to a big bowl of soup in no time... with a homemade bread roll on the side, of course!).
- Kid-Friendly - kids absolutely love this smooth and creamy soup. It's mild in flavour, making it perfect for fussy eaters.
- Hidden Vegetables - no one will know that this soup is jam-packed with vegetables thanks to it being pureed and blended until smooth and creamy.
- Freezer-Friendly - pop any leftovers in the freezer for quick and easy lunches or dinners.
- Perfect Midweek Meal - have dinner on the table in just 45 minutes! How quick and easy is that!?
What You Need
Just a handful of healthy ingredients are needed to make our Thermomix Chicken Soup.
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Leeks - use only the white part of two leeks.
- Potatoes - choose any variety of potatoes you like. Potatoes suitable for mashing are recommended as they cook until soft and blend easily.
- Carrot - choose one medium carrot.
- Garlic - mince your own fresh garlic cloves or use store-bought minced garlic.
- Butter & Olive Oil - for sauteing.
- Chicken - use skinless chicken breast fillet or skinless chicken thighs.
- Chicken Stock Liquid - use either store-bought chicken stock liquid or make your own by mixing homemade chicken stock with water.
- Cream - use a cream that is suitable for cooking (like Bulla cooking cream) as it wont split when heated.
Step By Step Thermomix Instructions
With just 5 minutes prep time, this soup couldn't be easier to make!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Grate The Vegetables
Place the roughly chopped vegetables into the Thermomix.
Mix until finely grated.
Step 2 - Saute
Add the garlic, olive oil and butter to the grated vegetables and cook until soft and fragrant.
Step 3 - Cook The Chicken
Add the chopped chicken pieces and cook for 3 minutes.
Use the spatula to help mix.
Step 4 - Cook The Soup
Add the chicken stock liquid to the Thermomix bowl.
Do NOT exceed the MAX line. Use less chicken stock liquid if necessary.
Cook for 30 minutes.
TIP: Ensure you remove the MC and place the rice basket or splatter guard over the top of the Thermomix lid to stop any splatters.
Step 5 - Add The Cream
Add the cooking cream to the Thermomix and cook for a further 5 minutes to heat through.
Step 6 - Blend
With the MC removed and the rice basket or splatter guard over the top of the Thermomix lid, allow the soup to cool for a few minutes and then very slowly increase the speed to puree.
If the Thermomix starts to splatter or shake, turn down the speed and increase even more slowly.
FAQ
Absolutely! As long as you ensure that the overall weight of the vegetables is equal to that listed in the recipe below.
You can use either chicken breasts or chicken thighs. Ensure the skin is removed and the pieces are chopped into small chunks.
Absolutely! This soup can be made in the TM31, TM5 or TM6.
Expert Tips
- Do NOT exceed the MAX line - at no stage should you exceed the MAX line in the Thermomix machine. This is particularly important with the TM31 as the bowl is smaller than the TM5 and TM6. If you are close to the MAX line, use less chicken stock liquid.
- If you have homemade chicken stock, you can use 2 tablespoons mixed with 700g water in place of the chicken stock liquid.
- When pureeing the soup, allow it to cool for a few minutes. Ensure the MC is removed and the splatter guard or rice basket is in place. Very slowly increase the speed. If the machine starts to shake, turn it down and increase the speed even more slowly.
- Store in an airtight container in the fridge for up to 3 days.
- Reheat frozen soup in a pot on the stovetop or in the microwave.
- Reheat defrosted soup in the microwave, on the stovetop or in the Thermomix.
- Allow the soup to cool completely in the fridge and then freeze for up to 3 months.
Thermomix Dinners Cookbooks
If you hadn't already guessed, we LOVE simple family dinners that you can cook in your Thermomix!
Thermomix Chicken Soup
Equipment
- 1 Thermomix
Ingredients
- 2 leeks white section only, roughly chopped
- 350 g potatoes peeled and roughly chopped (approx 2)
- 180 g medium carrot roughly chopped (approx 1 medium)
- 1 teaspoon minced garlic or 1 garlic clove, minced
- 15 g butter
- 15 g olive oil
- 300 g chicken breast fillet or chicken thighs cut into 4cm cubes
- 700 g chicken stock liquid see notes
- 200 g cooking cream
Instructions
- Place the leeks, potatoes and carrot into the Thermomix bowl. Grate for 5 seconds, Speed 7.
- Add the minced garlic, butter and oil and saute for 4 minutes, 100 degrees, Speed 1.
- Add the diced chicken and cook for 3 minutes, 100 degrees, Speed 1.
- Add the chicken stock liquid and cook for 30 minutes, Speed 1, 100 degrees. *Ensure the MC is removed and the splatter guard or simmering basket is in place.
- Add the cream and cook for a further 5 minutes, 100 degrees, Speed 1. *Ensure the MC is removed and the splatter guard or simmering basket is in place.
- Allow the soup to cool for a few minutes. With the splatter guard or simmering basket in place, very slowly increase from Speed 1 to Speed 9 for 2 minutes or until smooth and creamy. If the Thermomix starts to splatter or shake, turn the speed down and increase even more slowly. Season with salt and pepper and serve immediately.
Notes
- Do NOT exceed the MAX line - at no stage should you exceed the MAX line in the Thermomix machine. This is particularly important with the TM31 as the bowl is smaller than the TM5 and TM6. If you are close to the MAX line, use less chicken stock liquid.
- If you have homemade chicken stock, you can use 2 tablespoons mixed with 700g water in place of the chicken stock liquid.
- When pureeing the soup, allow it to cool for a few minutes. Ensure the MC is removed and the splatter guard or rice basket is in place. Very slowly increase the speed. If the machine starts to shake, turn it down and increase the speed even more slowly.
- Store in an airtight container in the fridge for up to 3 days.
- Reheat frozen soup in a pot on the stovetop or in the microwave.
- Reheat defrosted soup in the microwave, on the stovetop or in the Thermomix.
- Allow the soup to cool completely in the fridge and then freeze for up to 3 months.
Sarah says
So glad I stumbled across this recipe - it is a staple in our house during winter. We whip up a batch most weekends with whatever veges are in the fridge - mushrooms, zucchini and broccoli stalks are great additions. I generally use liquid stock instead of powdered stock and sometimes swap out cream for creme fraiche or sour cream (whatever is in the fridge). Leftovers freeze beautifully for easy, healthy lunches during the week. Thank you!
Lucy says
Hi Sarah, that is so fantastic to hear! We're thrilled that you like it!
Natasha Cuthbert says
This is a great recipe, easy to follow and just a perfect lunch for the family! My kids ask to make it all the time.
Thanks to the Thermobliss Team!
Lucy says
We're so glad you enjoyed it!
Barbara Howell says
This soup is delicious, I replace the potato with celery, and it still tastes amazing. I make it fairly often.
Thank you for a great recipe.
Rhiannon says
This is my fave thermomix chicken soup so far! I do switch out one leek for a zucchini instead, but it’s a such a versatile recipe you can really use what’s on hand as far as veggies are concerned. It’s so tasty and comforting but I feel it’s really healthy at the same time. Thanks for sharing.
Lucy Mathieson says
Fantastic!!! We're so glad that you enjoy it! xx
Sam says
I absolutely love this recipe! I replaced the cooking cream with coconut cream for a healthier alternative and it tastes amazing! Definitely recommend!
Kirsty says
Amazing!! I made tonight for the first time after my family complained that I fed them canned soup on Sunday (I love cream of Chicken soup)
They liked your much more than Campbell’s!!
Thanks for a great recipe
Lauren Matheson says
Haha, I'm glad your family enjoyed the recipe 🙂
Rhiannon Zammit says
I am going to give this a go tonight for dinner. Would it be okay to use the stock paste I made in the Thermomix rather than stock powder? Thank you
Lucy Mathieson says
Absolutely! Just adjust the amount based on your taste preference!
Lauren Kirkland says
Just what I needed! After battling a cold for a week this hit the spot. Added some salt and pepper during cooking after reading come comments about it being a bit bland. But this had loads of flavor and after each mouthful left me wanting more.
Thanks for the recipe!
Lucy Mathieson says
Fantastic! Thank you!
Nikki says
About to cook this soup- does it have to be eaten straight away or can you cook it during the day for dinner that night?
Lauren Matheson says
Hi Nikki, you can certainly reheat (or even freeze) this soup for later.
Samantha says
Smells wonderful. It left a beautiful aroma in my kitchen and was so easy. I used a cooked chicken from coles and it was beautiful. Thankyou
Lucy Mathieson says
Yay!!!! Thank you for your lovely feedback!
Ellie says
I cooked this when I'd had the flu - craving a healing chicken soup and it was pretty bland with a not great texture. My 4yo loved it though - it's a bit like baby food
Renee says
I made this soup tonight. I was a little dissapointed as we found it lacking a lot of flavour.
Lisa says
I've made this a few times and love it! Today I added a little but of pumpkin (as I only had half a carrot) and used 120g light cooking cream. I used 500ml of carton chicken stock and topped up with 200g extra water. I am mainly writing this comment to remind myself when I come back and cook it next time 🙂
Lucy Mathieson says
YUM!!! Great ideas!!
William @ TastyKitchenn says
Look at that! Absolutely amazing. Both my kids really love chicken soup. Guess what I will make for this Wed's dinner. Thanks for sharing.
Lucy Mathieson says
Enjoy!!