Creamy Chicken Soup

Creamy Chicken Soup

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


  • 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)



  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.


  • 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 🙂