Roasted Chicken Florentine Soup

Name: Roasted Chicken Florentine Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 30 g olive oil; 150 g onion, quartered; 100 g celery, cut into 3 cm pieces; 100 g carrot, cut into 3 cm pieces; 15 g plain flour; 2 garlic cloves; 3 g salt; 1 g fresh thyme leaves; 2 g black pepper; 1000 g chicken stock; 240 g whole milk; 500 g cooked chicken meat, cubed; 100 g fresh spinach, washed and trimmed; 500 g fresh spinach and parmesan tortellini; 10 g fresh parsley, chopped, for garnish

Thermomix recipe: Roasted Chicken Florentine Soup. Ready in 50 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

30 g olive oil
150 g onion, quartered
100 g celery, cut into 3 cm pieces
100 g carrot, cut into 3 cm pieces
15 g plain flour
2 garlic cloves
3 g salt
1 g fresh thyme leaves
2 g black pepper
1000 g chicken stock
240 g whole milk
500 g cooked chicken meat, cubed
100 g fresh spinach, washed and trimmed
500 g fresh spinach and parmesan tortellini
10 g fresh parsley, chopped, for garnish

Instructions

Place onion, celery, and carrot into the mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
Add olive oil. Sauté 8 min / 120°C / Speed 1. For chunky vegetables, use Reverse speed.
Add plain flour, garlic cloves, salt, fresh thyme, and black pepper. Cook 2 min / 100°C / Speed 1 (Reverse).
Add chicken stock and whole milk to the mixing bowl. Stir 10 sec / Speed 3.
Insert the simmering basket into the mixing bowl. Carefully place the fresh tortellini into the simmering basket. Ensure there is enough liquid to cover the tortellini.
Add the cubed cooked chicken meat and fresh spinach directly into the mixing bowl around the simmering basket. Cook 15 min / 95°C / Speed 2 (Reverse).
Pause, carefully remove the simmering basket with the tortellini, and set aside. Scrape down the sides and bottom of the mixing bowl. Check the consistency of the soup and adjust liquid if needed. Return the simmering basket with tortellini to the bowl.
Continue cooking for another 5 min / 95°C / Speed 2 (Reverse), or until tortellini is tender and spinach is wilted. The mixture should be gently churning, not laboured.
To finish, cook 2 min / 90°C / Speed 1 (Reverse) to settle and prevent sticking.
Carefully remove the simmering basket with tortellini. Pour the soup into serving bowls, distributing chicken and spinach evenly. Add the tortellini to each bowl.
Garnish with fresh chopped parsley and serve immediately, perhaps with toasted garlic bread.

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