Hearty chicken and chorizo soup

Method 1

Ingredients

4 tbsp olive oil

1 onion, finely chopped

125g/4½oz chorizo ‘picante’, outer membrane removed, finely chopped

6 boneless skinless chicken thighs, roughly chopped

½ tsp hot smoked paprika

5 garlic cloves, finely chopped

2 sprigs fresh rosemary, leaves finely chopped

2 x 400g cans flageolet beans, drained and rinsed

800ml/1pt 8fl oz chicken stock

150ml/5fl oz double cream

50g/2oz butter

1 small bunch fresh flatleaf parsley, leaves roughly chopped

salt and freshly ground black pepper

rye bread, to serve

Heat half of the oil in a large frying pan over a medium heat. When the pan is hot, add the onion and chorizo and fry for 2-3 minutes, stirring well.

Add the chicken and fry for a further 2-3 minutes, then add the smoked paprika, garlic and rosemary and stir in the beans until well combined.

Pour in the stock and cream, add the butter and stir until melted, then bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 4-5 minutes, or until the chicken is cooked through.

Stir in the parsley and season, to taste, with salt and freshly ground black pepper.

Heat a griddle pan over a medium heat until hot. Drizzle the remaining oil on each side of the bread slices. Toast the bread for 1-2 minutes on each side, until brown chargrill marks appear.

Ladle the broth into bowls and serve with the toast.

Method 2

Ingredients (serves 4–6)

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, minced

100g (3.5 oz) chorizo, diced or sliced (use cooking chorizo or cured, your choice)

2 skinless chicken breasts (or thighs), cut into bite-sized pieces

1 carrot, diced

1 red bell pepper, chopped

1 tsp smoked paprika

1/2 tsp ground cumin

1/4 tsp chilli flakes (optional)

1 can (400g) chopped tomatoes

1.2L (5 cups) chicken stock

1 can (400g) cannellini beans or butter beans, drained and rinsed

Salt and pepper, to taste

Fresh parsley or coriander, chopped (for garnish)

Optional: A handful of kale or spinach, added at the end

Instructions

Sauté Base Flavours:

Heat olive oil in a large pot over medium heat.

Add the onion and carrot. Cook for 5–7 minutes until softened.

Stir in garlic and chorizo; cook for 2–3 minutes until the chorizo releases its oils.

Add Chicken and Spices:

Add chicken pieces, paprika, cumin, and chilli flakes.

Cook for 3–4 minutes until chicken is browned (it doesn’t need to be fully cooked yet).

Build the Soup:

Add chopped tomatoes and chicken stock. Bring to a boil.

Reduce heat and simmer gently for 20–25 minutes, until the chicken is tender.

Add Beans and Greens (if using):

Stir in the beans and cook for 5 more minutes.

If adding kale or spinach, stir it in during the last 2–3 minutes to wilt.

Season and Serve:

Taste and adjust seasoning with salt and pepper.

Garnish with chopped parsley or coriander.

🥖 Serving Suggestions:

Crusty bread

Grated cheese on top

A squeeze of lemon for brightness

Comments

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