This easy chicken and chorizo soup is a delicious and hearty meal perfect for a quick dinner. It’s full of flavor, packed with tender chicken, creamy beans, and a hint of spice from the chorizo. You can use any beans you have at home, making this soup flexible and simple to prepare!
Ingredients Needed
- 4 tbsp (60ml) olive oil
- 1 onion, finely chopped
- 125g/4½oz (about 1 cup) spicy chorizo, outer skin 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 chopped
- 2 x 400g cans (2 x 14 oz) flageolet beans, drained and rinsed
- 800ml (3½ cups) chicken stock
- 150ml (⅔ cup) double cream (or heavy cream)
- 50g/2oz (¼ cup) butter
- 1 small bunch fresh parsley, chopped
- Salt and pepper, to taste
- Rye bread, to serve
How To Make Chicken Chorizo Soup
- Cook onions and chorizo: Heat 2 tbsp olive oil in a large pan over medium heat. Add the onion, and chorizo, and fry for 2-3 minutes, stirring.
- Add chicken and seasonings: Stir in the chicken, fry for 2-3 minutes, then add smoked paprika, garlic, rosemary, and beans.
- Simmer the soup: Pour in the chicken stock and cream, add butter, and stir until melted. Bring to a boil, then reduce the heat and simmer for 4-5 minutes until the chicken is cooked through.
- Add parsley and season: Stir in the parsley and season with salt and pepper.
- Toast the bread: Heat a griddle pan over medium heat. Drizzle the remaining olive oil on both sides of the bread and grill for 1-2 minutes until toasted.
- Serve: Ladle the soup into bowls and serve with the toasted bread.
Recipe Tips
- Chop the chicken evenly: Make sure all chicken pieces are the same size so they cook evenly and stay tender.
- Use fresh herbs: Fresh rosemary and parsley will give the soup a stronger, fresher flavor.
- Simmer, don’t boil: Keep the soup at a low simmer after it boils to prevent the chicken from getting tough.
- Adjust seasoning at the end: Taste the soup before serving and add more salt or pepper if needed.
How To Store And Reheat Leftovers?
- Refrigerate: Let the chicken and chorizo soup cool down to room temperature. Once cooled, transfer it to an airtight container and store it in the fridge. It will stay fresh for up to 3 days.
- Freeze: After the soup cools to room temperature, pour it into a freezer-safe container. Freeze for up to 2 months. To thaw, place it in the fridge overnight before reheating.
- Reheat: Pour the soup into a pot and warm it over medium heat, stirring occasionally for about 5-7 minutes, until heated through.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 592
- Total Fat: 38.6g
- Saturated Fat: 10.6g
- Cholesterol: 120mg
- Sodium: 447mg
- Potassium: 550mg
- Total Carbohydrate: 19.3g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 30g
Try More Easy Soups:
- Sweetcorn Soup Recipe Uk
- Lasagne Soup Recipe Uk
- Leftover Turkey Soup Recipe Uk
- Cherry Tomato Soup Recipe Uk
Chicken Chorizo Soup
Description
This easy chicken and chorizo soup is a delicious and hearty meal perfect for a quick dinner. It’s full of flavor, packed with tender chicken, creamy beans, and a hint of spice from the chorizo. You can use any beans you have at home, making this soup flexible and simple to prepare!
Ingredients
Instructions
- Cook onions and chorizo: Heat 2 tbsp olive oil in a large pan over medium heat. Add the onion, and chorizo, and fry for 2-3 minutes, stirring.
- Add chicken and seasonings: Stir in the chicken, fry for 2-3 minutes, then add smoked paprika, garlic, rosemary, and beans.
- Simmer the soup: Pour in the chicken stock and cream, add butter, and stir until melted. Bring to a boil, then reduce the heat and simmer for 4-5 minutes until the chicken is cooked through.
- Add parsley and season: Stir in the parsley and season with salt and pepper.
- Toast the bread: Heat a griddle pan over medium heat. Drizzle the remaining olive oil on both sides of the bread and grill for 1-2 minutes until toasted.
- Serve: Ladle the soup into bowls and serve with the toasted bread.
Notes
- Chop the chicken evenly: Make sure all chicken pieces are the same size so they cook evenly and stay tender.
- Use fresh herbs: Fresh rosemary and parsley will give the soup a stronger, fresher flavor.
- Simmer, don’t boil: Keep the soup at a low simmer after it boils to prevent the chicken from getting tough.
- Adjust seasoning at the end: Taste the soup before serving and add more salt or pepper if needed.
Chicken Chorizo Soup