About this recipe: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!
2 tablespoons olive oil
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
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Method Prep:10min › Cook:50min › Ready in:1hr
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.
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.