Ingredients
Chicken Stock
- 300g chicken mince
- 1 carrot, chopped
- 1 parsnip, chopped
- 2 sprigs rosemary, leaves only
- Handful fresh parsley, leaves onlu
- 120g sea salt
- 1/2 onion
- 1 clove garlic
- 2 stems Celery, chopped
Noodles
- 100g plain flour
- 1 egg
- 50g Milk
Soup
- 700g water
- 1 stick Celery, Sliced
- 1 carrot, Sliced
- 2 Tbsp Chicken Stock (see above)
- Handful Fresh Parley
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all ingredients in TMX bowl and chop 10 seconds, speed 5.
Cook for 20 minutes, Varoma temp, speed 1 with steaming basket on lid instead of MC.
Place in jars and store in fridge.
Place all ingredients in TMX bowl and mix for 10 seconds on speed 4. Set aside in fridge.
Place water, stock and sliced carrot and celery in TMX bowl.
Cook for 7 minutes, 100 degrees on speed soft.
At the 5 minute mark, take your noodle mix and using a teaspoon, gently drop small spoonfuls into the cooking soup. They will cook during the last 2 munites.
When ready, pour into Thermoserver and add fresh parsley to garnish.
Serve with fresh bread or dumplings.
Chicken Stock
Noodles
Making Soup
Tip
This is a great Winter broth that is quick and simple and full of goodness.
Make stock in advance and keep in fridge ad this soup can then be made in 5-7 minutes.
Add chicken meat to the last cooking step and cook for 5 munites, adding the extra veges next and cooking again for 7 minutes.
Vary the vegetables depending on your taste and budget.
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.
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