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Creamy Chicken Veggie Soup



4 person(s)

Creamy Chicken Veggie Soup

  • 2 carrots, Roughly chopped
  • 1 stick celery, Roughly Chopped
  • 1/2 brown onion, Halved
  • 2 tomatoes, Chopped in quarters
  • 1 zucchini, Roughly Chopped
  • 1 cans Sweetcorn, Drained
  • 400-500 g chicken, Roasted chicken or Thigh/Breast
  • 2 heaped tablespoons stock paste
  • water
  • salt/pepper, To taste
  • 1/2 cup cream
  • 1 sticks cream cheese
  • 100g risoni
  • 1/2 Cup Tasty or Cheddar Cheese
  • 1 level tbsp cornflour, Mixed with a bit of water into a paste
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  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9

Recipe's preparation

  1. Add all Vegetables Roughly chopped with garlic and ginger into bowl and mix 4 sec speed 4
  2. scrape down the bowl and add chicken, canned corn, stock paste or stock powder, cream cheese, cream. Fill to MAX line with water and cook 30min, 100degrees, reverse Gentle stir setting
  3. Add salt/pepper to taste, cornflour, Risoni and cheese and cook for a further 8 min, 100degrees, reverse Gentle stir settingand serve. Enjoy 😊

Accessories you need

  • Spatula TM5/TM6
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Feel free to add or change veggies to suit choices. They are just the ones I use and tastes delicious 😋

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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