Hearty chicken and chorizo soup recipe
 This spicy chicken and chorizo soup is cheap, flavourful and quick to prepare using items from your store cupboard. Great for batch cooking too! 4 tbsp olive oil1 onion, finely chopped125g/4½oz chorizo ‘picante’, outer membrane removed, finely chopped6 boneless skinless chicken thighs, roughly chopped½ tsp hot smoked paprika5 garlic cloves, finely chopped2 sprigs fresh rosemary, leaves finely chopped2 x 400g cans flageolet beans, drained and rinsed800ml/1pt 8fl oz chicken stock150ml/5fl oz double cream50g/2oz butter1 small bunch fresh flatleaf parsley, leaves roughly choppedsalt and freshly ground black pepperrye bread, to serve 4 tbsp olive oil 1 onion, finely chopped 125g/4½oz chorizo ‘picante’, outer membrane 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 finely chopped 2 x 400g cans flageolet beans, drained and rinsed 800ml/1pt 8fl oz chicken stock 150ml/5fl oz double cream 50g/2oz butter 1 small bunch fresh flatleaf parsley, leaves roughly chopped salt and freshly ground black pepper rye bread, to serve Method Heat half of the oil in a large frying pan over a medium heat. When the pan is hot, add the onion and chorizo and fry for 2-3 minutes, stirring well. Add the chicken and fry for a further 2-3 minutes, then add the smoked paprika, garlic and rosemary and stir in the beans until well combined. Pour in the stock and cream, add the butter and stir until melted, then bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 4-5 minutes, or until the chicken is cooked through. Stir in the parsley and season, to taste, with salt and freshly ground black pepper.Heat a griddle pan over a medium heat until hot. Drizzle the remaining oil on each side of the bread slices. Toast the bread for 1-2 minutes on each side, until brown chargrill marks appear. Ladle the broth into bowls and serve with the toast. Heat half of the oil in a large frying pan over a medium heat. When the pan is hot, add the onion and chorizo and fry for 2-3 minutes, stirring well. Heat half of the oil in a large frying pan over a medium heat. When the pan is hot, add the onion and chorizo and fry for 2-3 minutes, stirring well. Add the chicken and fry for a further 2-3 minutes, then add the smoked paprika, garlic and rosemary and stir in the beans until well combined. Add the chicken and fry for a further 2-3 minutes, then add the smoked paprika, garlic and rosemary and stir in the beans until well combined. Pour in the stock and cream, add the butter and stir until melted, then bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 4-5 minutes, or until the chicken is cooked through. Pour in the stock and cream, add the butter and stir until melted, then bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 4-5 minutes, or until the chicken is cooked through. Stir in the parsley and season, to taste, with salt and freshly ground black pepper. Stir in the parsley and season, to taste, with salt and freshly ground black pepper. Heat a griddle pan over a medium heat until hot. Drizzle the remaining oil on each side of the bread slices. Toast the bread for 1-2 minutes on each side, until brown chargrill marks appear. Heat a griddle pan over a medium heat until hot. Drizzle the remaining oil on each side of the bread slices. Toast the bread for 1-2 minutes on each side, until brown chargrill marks appear. Ladle the broth into bowls and serve with the toast. Ladle the broth into bowls and serve with the toast.