Nothing beats this Thermomix Chicken Soup - it's hearty, creamy and packed full of vegetables. It really is the perfect winter warmer!
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!
With just 5 minutes prep time, you'll be sitting down to a big bowl of soup in no time (with a crusty bread roll on the side, of course!).
And speaking of soups... if you haven't tried our most popular Chicken & Corn Soup - that's a must too! Bring on the wintery-soupy-deliciousness.
Thermomix Chicken Soup
- 1 Thermomix
- 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
- 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.
- 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.