Roasted Chicken Florentine Soup

Thermomix recipe: Roasted Chicken Florentine Soup. Ready in 45 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 20 g olive oil
• 150 g onion, quartered
• 100 g celery, cut into 3 cm pieces
• 100 g carrot, cut into 3 cm pieces
• 2 garlic cloves
• 15 g plain flour
• 0.5 tsp salt
• 0.5 tsp dried thyme
• 0.25 tsp black pepper
• 750 g chicken stock
• 200 g whole milk
• 300 g cooked chicken meat, cubed
• 300 g fresh spinach and parmesan tortellini
• 150 g fresh spinach, washed and trimmed
• Fresh parsley, chopped, for garnish

Instructions

1. Add onion, celery, carrot, and garlic cloves to the Thermomix bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
2. Add olive oil. Sauté 8 min / 120°C / Speed 1.
3. Add flour, salt, dried thyme, and black pepper. Cook 2 min / 100°C / Speed 1.
4. Add chicken stock and whole milk. Cook 5 min / 100°C / Speed 2, or until simmering well. Place the simmering basket on the lid instead of the measuring cup to allow some steam to escape.
5. Add cubed cooked chicken and fresh tortellini. Cook 10 min / 95°C / Reverse / Speed 2.
6. Pause. Scrape down the sides and bottom of the bowl with the spatula. Check the consistency and adjust liquid if needed (add up to 50g more stock or milk if too thick). Continue cooking for the remaining time.
7. Add fresh spinach. Cook 2 min / 90°C / Reverse / Speed 1.
8. Taste and adjust seasoning if needed. Serve immediately, garnished with fresh chopped parsley.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.