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.
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
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Place the leeks, potatoes and carrot into the Thermomix bowl. Grate on Speed 7, 5 seconds.
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Add the minced garlic, butter and oil and saute for 4 minutes, 100 degrees, Speed 1.
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Add the cubed chicken and cook for 3 minutes, 100 degrees, Speed 1.
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Add the water and chicken stock powder and cook for 30 minutes, Speed 1, 100 degrees.
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Add the cream and cook for a further 5 minutes, 100 degrees, Speed 1.
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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.
Recipe 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.
Comments 18
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.
Author
Enjoy!!
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 🙂
Author
YUM!!! Great ideas!!
I made this soup tonight. I was a little dissapointed as we found it lacking a lot of flavour.
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
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
Author
Yay!!!! Thank you for your lovely feedback!
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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?
Hi Nikki, you can certainly reheat (or even freeze) this soup for later.
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!
Author
Fantastic! Thank you!
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
Author
Absolutely! Just adjust the amount based on your taste preference!
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
Haha, I’m glad your family enjoyed the recipe 🙂
I absolutely love this recipe! I replaced the cooking cream with coconut cream for a healthier alternative and it tastes amazing! Definitely recommend!