This gluten-free chicken soup is so deliciously creamy and smooth, you would hardly know there’s chicken in it!

Ingredients:

• 50 g parmesan cheese, cubed
• 500 g chicken thighs, roughly chopped
• 600 g milk of choice
• 300 g chicken broth (see notes)
• 1 large potato, cubed (option to peel)
• 2 egg yolks
• 50 g butter
• 100 g cream
• Salt & pepper to taste (I use Herbamere)

Method:

1. Place Parmesan into the Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
2. Place chicken in bowl and chop 10 sec/speed 7.
3. Add milk, water, broth and potato and cook 15 min/Varoma/speed 1.
4. Add Parmesan and, butter and egg yolks and blend 2 min gradually increasing to speed 10.
5. Add cream and blend 20 sec/speed 10.
6. Serve as is or with crumbled bacon pieces and herbs of choice.

Note:

• If too thick, add more milk or water and blend 20 sec/speed 10.
• Substitute 300 g water and 1 chicken stock cube for chicken broth.
• I have forgotten to add the cream, and it’s been fine!
• Be creative and let me know what you come up with in the comments 🙂