Rich and Hearty Chicken and Chorizo Soup

    1 hour

    The spicy chorizo and tender chicken marry well, in this rich, creamy and hearty soup. It's packed with flavour and it's so simple to make. To ensure that the chicken will be tender, sear the chicken well, before proceeding with the other steps. Don't forget the Parmigiano Reggiano just before serving, it makes all the difference!

    79 people made this

    Serves: 8 

    • 2 tablespoons olive oil
    • 30g butter
    • 4 skinless, boneless chicken breast fillets, cut into 2.5cm chunks
    • 2 tablespoons Worcestershire sauce
    • 1 teaspoon garlic salt
    • Black pepper to taste
    • 2 cloves garlic, finely chopped
    • 225g fresh chorizo sausage, casings removed, cut into 1.5cm chunks
    • 1 litre chicken stock
    • 1 (400g) tin chopped tomatoes
    • 1 green chilli, finely chopped (optional)
    • 250ml double cream
    • Pinch salt to taste
    • 115g mild-medium Cheddar, grated
    • 4 tablespoons grated Parmigiano Reggiano (Parmesan)
    • 4 tablespoons soured cream, for topping

    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Heat the olive oil in a large pot over high heat, then add the butter. Stir in chicken and season with Worcestershire sauce, garlic salt and pepper. Cook the chicken breasts until no longer pink in the centre, then stir in the garlic. Place chicken onto a plate and set aside.
    2. Cook the chorizo until it becomes a dark golden brown, using the same pot over medium-high heat. Stir in the chicken stock, tomatoes, chilli (if using) and reserved chicken with juices. Reduce heat to medium-low and simmer for 20 minutes. Stir in double cream and simmer for another 5 minutes. Season with salt. Serve soup garnished with grated cheddar, parmigiano reggiano and a dollop of soured cream.

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    Reviews in English (52)


    I submitted this recipe and wanted to add some tips that were lost in editing. Don't brown the chicken until no longer pink in the center or it will be dry upon serving. Just carmelize all sides and when the chicken is added back into the soup later , it will then cook all the way through & still be moist. 2" cubes for the chicken are too big, try a little smaller, but larger chunks do stay moist. Thighs would be great too. Only saute your garlic for 30 seconds or less! Also, oil should always be added to a HOT pot or your food may stick. I hope you enjoy! Thanks for trying it! :o) UPDATE** I've found that I prefer americanized chorizo, like Johnsonville's. One of the mexican chorizos I tried lacked any texture at all and melted into a slurry with no recognizable chunks. Since submission, I've tried this with shrimp instead of chicken & I LOVE it... much better & it's faster! I saute 1/4c. chopped onions in the oil/butter and then start the chorizo. I marinate the shrimp using the "Spicy Grilled Shrimp" from this site for about 10 min., just dumping the shrimp & marinade into the soup after the added cream comes to a boil. Turn off the heat, cover, & the shrimp will cook perfectly in the hot soup in about 7-10 minutes. 2 cups of minute rice thrown in with the shrimp cooks perfectly too. It's awesome!!  -  04 Sep 2009  (Review from Allrecipes US | Canada)


    I try 2 - 3 recipes a week from but this one, oh my...I just couldn't keep my thoughts to myself about this one. I was skeptical that the melding of the flavors would be good, but they were beyond good. This is one of the most exceptionally good recipes I have ever tried. My mouth waters just thinking about it. It is on the spicy side, so it's not for the faint of heart. Superb, stupendous and totally delicious! My husband immediately put it in his top 5 of all time. The ONLY thing I would change is not to add the garlic salt but rather just some more fresh garlic. It was a bit too salty for me. And, as the original author of the recipe said, I did cut the chicken into smaller pieces. Thank you for sharing your recipe. I will be making it very often.  -  24 Mar 2010  (Review from Allrecipes US | Canada)


    I did this in a slow cooker and added celery and potatoes and it turned out very good. I topped it with hot peppers, cilantro, cheddar cheese, sliced black olives, and green onions.  -  01 Nov 2009  (Review from Allrecipes US | Canada)