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1 Carrabbas Sicilian Chicken Soup

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Carrabbas Sicilian Chicken Soup

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Ingredients

6 portion(s)

  • 4 skinless chicken thighs
  • 1/2 large onion, cut in half
  • 1 large tomato, quartered
  • 1 large red capsicum, chopped, Bell Pepper in the USA
  • 1 large carrot, chopped
  • 2 4 medium potatoes, cut into 2cm cubes
  • 2 celery ribs, chopped
  • 2 large garlic cloves
  • 2 tablespoons Vegetable stock paste
  • 1/4 teaspoon pepper
  • water, enough to cover ingredients
  • 30 g Dried Elbow Pasta
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Recipe's preparation

  1. 1) Place veggies in TM bowl and Chop 5seconds/Speed5

    2) Place the chicken, veggie paste and chicken into the bowl

    3) Cover with water to the maximum line, give everything a bit of a shove to make sure the chicken is covered with the water

    4) Cook 12minutes/100C/Spoon Speed/ Reverse setting: Place to TM basket ontop of the lid, it will allow the soup to simmer without it sputtering everywhere.

    5) While it is simmering add 1 Tablespoon dried parsley (or 1/2 cup fresh), 1/4 teaspoon salt (taste your soup before you add the salt as the stock paste is very salty) and 1/2 teaspoon of pepper (add it slowly tasting every so oftern to your perfered taste)

    6) Remove chicken into a small bowl, using kitchen sheers chop into small chunks

    7) Add the chicken back to the pot and cook 8minutes/Varoma/SpoonSpeed/reverse setting

    tmrc_emoticons.8) Measure out 1 cup and add it to the soup and cook 5minutes/Varoma/SpoonSpeed/Reverse setting with basket still ontop. If your pasta is still a little too aldente (hard) you can cook 2 minutes more.

    9) Once the pasta is done, ladel it into a soup bowl and enjoy. Its very hot so it might be a good idea to let it sit for a few minutes. I couldnt wait and burnt my tongue.

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Tip

you can use this for a M5 as the steps are all the same, and you can still add the water to the fill line as there is so much flavour it will not water down.

 

 

Step by Step photos of this recipe can be found on: The Blitzing Blade, facebook page

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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  • Really nice soup - only had to tweek it alittle by...

    Submitted by BrainyGang17 on 3. January 2017 - 20:24.

    Really nice soup - only had to tweek it alittle by adding a tbsp of tomato paste to hide the capsicum flavour from the kids abit more. Will definately make it again. Smile

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  • I'm so glad you loved it.

    Submitted by D_Carrimko on 5. September 2016 - 06:11.

    I'm so glad you loved it. Your addition of stock and purple carrot sound delicious!

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  • I love this recipe! I see it

    Submitted by Lael on 3. July 2016 - 13:05.

    I love this recipe! I see it becoming a permanent part of my monthly repetoir! I made mine in my TM31 though altered it to make it gluten free and lower carb and turned out delicious!

    I couldn't get a package smaller than 6 x thighs, so used them all!

    I don't like keeping halves of any vegetable, so also added in the whole (large) onion.

    I didn't have a large tomato, so used 2 smaller ones, which I think equalled more volume than one whole large one!

    To make room for the extra thighs, onion and tomato; I omitted the potatoes.

    Because I love my vege stock so much, I used 60 grams for this recipe! This added even more depth to flavour which we really liked!

    To make gluten free and for lower carb result, I substitued 40 grams dried organic black bean spaghetti for the dried elbow pasta.

    I used a purple carrot which resulted in a beautiful magenta colored and healthy tasty broth! 

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