Sous Vide Chicken Soup Recipe

For the Sous Vide Chicken

Preheat the water bath to 141°F (60.5°C).

Salt and pepper the chicken then sprinkle with the coriander. Place them in the sous vide bag, then seal. Put the bag in the water bath and cook the chicken for 2 to 4 hours, until pasteurized.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Soup Base

Heat some oil in a pot over medium heat. Add the onion, carrot, pepper, mushrooms and garlic to the oil and cook until softened. Add the chicken stock, rosemary, and bay leaf. Bring to a simmer and let barely simmer uncovered for at least 20 minutes, and up to 60 minutes, for the vegetables to break down and the soup to reduce and thicken. At the end, add the frozen peas and let heat through. Season with salt and pepper.

To Assemble

Take the sous vide bag out of the water and remove the cooked chicken from the bag. Dry it off thoroughly using paper towels or a dish cloth. Lightly salt the chicken then quickly sear it until it starts to brown. Remove from the heat and cut into bite-sized chunks.

Ladle the soup base into a bowl and add chunks of the sous vide chicken. Serve with the crusty bread on the side.