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
Nothing beats this Thermomix Chicken Soup - it's hearty, creamy and packed full of vegetables.
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Servings: 4 people
Calories:
Ingredients
- 2 leeks, white part only roughly chopped
- 2 potatoes, peeled roughly chopped
- 1 medium carrot roughly chopped
- 1 tsp minced garlic
- 15 g butter
- 15 g olive oil
- 300 g chicken breast fillet or chicken thighs cut into cubes
- 700 g water (or to just below the max line)
- 2 tsp chicken stock powder
- 200 g cooking cream
Instructions
- Place the leeks, potatoes and carrot into the Thermomix bowl. Grate on Speed 7, 5 seconds.
- Add the minced garlic, butter and oil and saute for 4 minutes, 100 degrees, Speed 1.
- Add the cubed chicken and cook for 3 minutes, 100 degrees, Speed 1.
- Add the water and chicken stock powder and cook for 30 minutes, Speed 1, 100 degrees.
- Add the cream and cook for a further 5 minutes, 100 degrees, Speed 1.
- Place the rice basket over the top of the Thermomix lid (without the MC) to stop any splatters. Very slowly increase from Speed 1 to Speed 9 for 2 minutes or until completely blended together. If the Thermomix starts to splatter or shake, turn the speed down and increase even more slowly.
Notes
When blending your soup it is important to ensure that you increase the speed very slowly. If you notice the soup splattering out or the Thermomix beginning to shake, decrease the speed and then increase even more slowly.
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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!!