I am always looking for inspiration and great ideas that I can use to make food more flavour some and then make food that has no waste. Better still, that I can get many meals out of one thing. For me this is chicken. It is the most versatile meat and is really delicious! I have only included a Thermomix Version, sorry, but I haven’t made it conventionally… I will and then update the recipe!

I have many different chicken recipes and if you would like to learn how to save lots of money, buy buying a whole chicken and breaking it down, then you should have a look at this post 101 WAYS WITH CHICKEN.

There are two recipes that have inspired me for this recipe. Quirky’s liquid chicken stock where you cook the whole chicken in the Varoma and a consultant cooking class put together by our branch manager that made the most glorious corn soup by using the cut cobs of corn to make a stock. I was so surprised at how much corn flavour came out of the cobs, even when they didn’t have any corn of them. Seriously, its really amazing.

I love fresh corn and we grow a lot of it, so you really can’t substitute the cobs for tinned as the flavour will be lacking. If you really want to be frugal, used steamed cobs of corn that you have already cut the kernels off and used for something else. You won’t have bits of corn in your soup, but you will have the flavour, trust me! 🙂

THE PLUS

So when the chicken was finished the soup was ready. I then roasted some vegetables, browned the chicken and made an onion gravy in the Thermomix with the chicken skin and onions. The next day I made my Dad’s Chicken Curry… which I will be posting soon! So out of one beautiful organic 2.2kg chicken that coast $20 I made 3 meals and put 3 soups in the freezer! That is pretty cost effective. If you have a big hungry family, you could have the soup as an entrée and then chicken with veggies and roast onion gravy for main… and any left overs can go into making the chicken curry for the next night as it is a great way to pad out left over chicken.

Ingredients

This recipe makes 8 bowls with left over chicken for another meal.

For Chicken 

1 Whole Organic Chicken 2 – 2.5kg

Olive Oil

Salt and Pepper

For Soup

2- 3 Litres of Water

2 – 3 Cobs of Corn

1 Onion

2 Cloves Garlic

20g Olive Oil

1 Carrot

1 Zucchini

2 Tablespoons Stock Paste (Vegetable or Chicken)

1 – 2 Packets Ayam Noodles (optional)

THERMOMIX METHOD

1. Rub whole chicken with salt, pepper and olive oil and place inside the Varoma.

2. Place onions and garlic into the mixing bowl and chop 3 seconds/speed 5.

3. Measure in olive oil and sauté for 5 minutes/Varoma/speed 1.

4. Add roughly chopped carrot and zucchini and chop 10 seconds/speed 5.

5. Place 1800g of water for the TM31 or  2000g in the TM5 and add stock paste.

6. Cut the kernels off the cobs of corn and set these aside for later, then place the bare cobs into the mixing basket, you may need to cut them in half if they are too big and pop the mixing basket into the mixing bowl.

7. Cook chicken and soup for 90 minutes/Varoma/speed 1. When finished, to check that the chicken is cooked you should be able to pull the leg off very easily and there would be no pink. If this is not the case, cook chicken for another 10 – 20 minutes at the same temperature and speed and then move onto the next step.

2kg should take 90 minutes, this 2.5kg took 110 minutes

8. Set aside chicken to cool, remove bare cobs from basket and tip the contents of the basket back into the soup (in the cooking process onions, carrot and zucchini will have worked its way into the basket). Remove basket and blend soup 30 second/speed 5 – gradually getting to speed 9.

9. Place basket back into mixing bowl, top up with water and add in corn kernels and noodles* (if using), cook for another 10 minutes/100/speed 1 with the measure cap on. (towards the end of this is may bubble out a bit so just keep an eye on it).

After you blend the soup put the basket back in so the corn and the noodles (if using) don’t get mushed up 🙂

* you can also cook your noodles separately as well on the stove or in the microwave.

10. While the noodles (if using) and corn are finishing off their cooking process, pull apart the chicken and place appropriate amounts into 8 bowls.

11. When finished, drain the noodles and divide them evenly between 8 prepared bowls, then pour in soup.

12. You don’t really need bread and butter with this, but if you omit the noodles then you will.

I’m sure there are many versions of this sort of soup, but this is mine and I hope that you enjoy! Make sure you make a few meals in one, it saves you time and is great for the budget!

A bit of coriander just finishes it off!

Don’t forget to watch out next week for my Dads favourite, Chicken Curry that can be made with the left over cooked chicken.

Enjoy Irresponsibly!

Liz xx

If you enjoyed this recipe maybe you might like these?

Slow Cooker Pea and Ham Soup (Thermomix Method Included)

Sweet Potato and Pumpkin Soup

Tomato and Lentil Soup and a Dr Bob Gig

Elizabeth Connolly

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I have been cooking since I can remember. I am a Thermomix consultant, so now (whenever possible) try to give you Conventional AND Thermomix methods for the recipes. I like to share tips on how to save money and how making food from scratch isn't really that hard (especially with a Thermomix). If you have any questions about the Thermomix or cooking/food in general please email me as I'm happy to chat.
Liz xx
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