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A gold soup in a black bowl filled with soup.
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Thermomix Chicken Soup

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!
Course Dinners
Cuisine soup
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 serves
Calories 381kcal
Cost $10

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

RECIPE NOTES & 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.

Nutrition

Calories: 381kcal | Carbohydrates: 23g | Protein: 15g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 244mg | Potassium: 637mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2820IU | Vitamin C: 20mg | Calcium: 63mg | Iron: 2mg