Chicken, Bean and Chorizo Soup
Chicken, Bean and Chorizo Soup



  • 4 tbsp olive oil
  • 1 chopped onion
  • 125g picante chorizo, chopped
  • 6 boneless chicken thighs, chopped
  • ½ tsp smoked paprika
  • 5 chopped garlic cloves
  • 2 sprigs of rosemary, leaves chopped
  • 2 x 400g tins of flageolet beans, drained
  • 800ml chicken stock
  • 150ml double cream
  • Parsley, chopped
  • Rye bread, to serve
  • Heat half the oil in a frying pan, then add the chorizo and onion and cook for 3 mins. Add the chicken, cook for 3 mins more, then stir in the paprika, garlic and rosemary, followed by the beans. Mix to combine. Pour in the cream, stock and butter, stir well, then bring to a solid simmer for 5 mins.
  • Stir in the parsley and some seasoning, then serve with toasted rye bread and enjoy.
30 mins
6 serving

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