Ingredients
- 2 carrots, sliced thinly
- 2 --- celery sticks, sliced thinly
- 2 shallots, chopped
- 1 garlic
- 3 sprigs Parsly, lease picked and keep stalks
- 20 g olive oil
- 1 Butter, knob
- 3-4 tbsp TM stock concentrate
- 200-400 g chicken, sliced
- 1 litre water
- 50-100 g baby spinach
- 2 Kale, handfulls
- 1 lemon
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Thinly slice the carrot, cellery and roughly slice shallotts
Place garlic and parsley stalks in TM bowl and chop 3 sec/speed 7. Scrape down sides of bowl.
Shallots, oil and butter, saute 3mins/varoma/speed 1.
Water, TM stock, chicken, carrots and celery and cook for 15 mins/100 degrees/
"Counter-clockwise operation" /
"Gentle stir setting" Kale, baby spinach and lemon, cook for 5 mins/100 degrees/
"Counter-clockwise operation" /speed 3 to mix the kale and spinach through the reduce to "Gentle stir setting"
Slice
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I used a 'V' slicer to get my carrots and celery very thin and like my veggies slightly crunchy. You could put the vegies in for 5 min/100 degrees/"Counter-clockwise operation" /"Gentle stir setting" prior to adding chicken.
This recipe is a conversion of Jamie Oliver's Chicken Garden Soup //www.jamieoliver.com/recipes/chicken-recipes/chicken-garden-soup
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Absolutely delicious and so easy to make ... I added bok choy in with the spinach.
Love this Soup, I have made it heaps of times! I added more garlic and lemon, some tumeric and ginger and it really helps to nourish and keep colds at bay over winter!
Yummy soup
Thank you for sharing this recipe. I am no cook, and wasn't sure what to do with the lemon and the parsley. I squeezed a lemon into it, I think half would have been enough. I think I would leave out the kale next time. Again, I didn't know how big the pieces should be. I think I should have chopped it into small pieces. I m assuming I was supposed to chop up the parsley and sprinkle it in when serving. Otherwise, a great base to work with.
Not sure what I am supposed to do with the lemon. Is it lemon juice I need to add?
This was an easy soup to make. I added tumeric and ginger and also some conned quinoa to full us up a bit more! Thanks for a great recipe
As a newbie to the Thermomix world when you refer to TM stock concentrate does that mean I can use the Veggie stock paste? Thanks
Delicious and tasty for a cool winters day...wasn't sure about the lemon so decided to juice it
Easy and delicious!
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