Hearty Chicken and Chorizo Broth

A spicy, flavorful chicken soup with chorizo, beans, and cream, served with chargrilled wheat and rye bread.

Soup Chicken Dinner Quick High Protein Chorizo

Estimated Nutrition

Calories

801.8

kcal / serving

4810.8 kcal total

Carbs

55.8g

per serving

334.8 g total

Fat

49.8g

per serving

298.5 g total

Protein

32.7g

per serving

196.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

150

Double Cream

Butter

GrainsCereals

500

Wheat And Rye Bread

Sliced, to serve

LegumesPulses

800

Flageolet Beans

Two 400g cans, drained and rinsed

Liquids

800

Chicken Stock

Meat

125

Chorizo Picante

Outer membrane removed, finely chopped

piece

Chicken Thigh

Boneless, skinless, roughly chopped

NutsSeeds

0.5

tsp

Smoked Hot Paprika

clove

Garlic

Finely chopped

sprig

Rosemary

Leaves finely chopped

bunch

Flat leaf Parsley

Leaves roughly chopped

Salt

To taste

Black Pepper

Freshly ground, to taste

OilsFats

tbsp

Olive Oil

Divided use

Vegetables

piece

Onion

Finely chopped

Method

Drizzle remaining oil on bread slices and toast in a hot griddle pan for 2 minutes.

Heat 30ml of oil in a large frying pan and fry the onion and chorizo for 2-3 minutes.

Add chicken and fry for 3 minutes before stirring in paprika, garlic, rosemary, and beans.

Ladle the hot broth into bowls and serve immediately with the chargrilled toast.

Pour in stock and cream, add butter, bring to a boil, then simmer for 5 minutes.

Stir in the parsley and season with salt and pepper to taste.