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Sous Vide chicken soup | Recipe by sousvidetools.com

Sous Vide Chicken Soup

Sous Vide Chicken Soup Soup
  • COOK TIME: 2 hours
  • PREP TIME: 30 minutes
  • SERVES: 4


  • 1 leek, washed , trimmed, and chopped
  • ½ head cauliflower, trimmed of leaves and chopped
  • 8 ounces white button mushrooms, sliced
  • 1 quart chicken broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon Herbs de Provence
  • 4 cups fresh spinach
  • 2 chicken breasts, cooked sous vide, and diced



  1. Fill and preheat your water oven to 80°C
  2. Take the leek, cauliflower and mushrooms and combine. Place them in one or more cooking pouches then vacuum seal
  3. Submerge the pouches in the water bath and cook for 60 minutes
  4. Once cooked, take the pouches containing the vegetable out of the bath and plunge into ice water for a minimum of 20 minutes. Set aside in the refrigerator
  5. Take a large pan and add the chicken broth and seasoning. Bring to a boil before adding the spinach and cooking for an additional 2-3 minutes
  6. Reduce the heat then add the Sous Vide chicken and vegetables. Use a wooden spoon to stir until combined and then serve
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