skinnymixer's Chicken and Vegetable Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- 1 bay leaf
- 1 tbsp salt
- 1/2 tsp cracked black pepper
- 3 garlic cloves peeled
- 1 medium brown onion peeled, quatered
- 50 g celery roughly chopped
- 50 g carrots roughly chopped
- 700 g skinless chicken thigh or leg with the bone (i recommend you use free range)
- roughly 900 g water
- 150 g carrot thinly sliced
- 150 g celery thinly sliced
- 200 g spinach leaves thinly sliced
- handful of fresh continental parsley roughly chopped
- Carbohydrate 41.159133332895 g
- Cholesterol 0 mg
- Fat 1.72438666664462 g
- Fiber 13.7267334228949 g
- Protein 10.1496799999259 g
- Saturated Fat 0.346936666660039 g
- Serving Size 1 1 recipe (1422g)
- Sodium 388.166666666369 mg
- Sugar 27.4323999100002 g
- Trans Fat 0.52161666666572 g
- Calories 196 calories
Add onion, garlic, celery, carrots and chicken directly in to mixer bowl.Pour water, salt, pepper and bay leaf into mixer bowl, to the max line - this is roughly 900 g in the TM31, a bit more in the TM5. Cook for 60 min/90 degrees/slowest speed/MC on. You can totally clean your kitchen and prepare your vegetables for serving now ??When cooking time has finished, remove your chicken to a thermal server and add your serving vegetables (except for the spinach and parsley) to the stock (I dont bother draining it, the stock vegetables are also delicious!). Cook for 10-15 min/90 degrees/slowest speed/MC on. While the vegetables are cooking, carefully shred your meat from the bones without burning yourself, and discard the bones. Pour soup & vegetables over your chicken, spinach and parsley, season to taste if needed, and serve.
