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Chunky chorizo, chicken and vegetable soup

You'll need

2 tbsp extra-virgin olive oil 200 gm smoked pork belly or bacon, cut into 1cm dice 3 onions, cut into 1cm dice 1 carrot, cut into 1cm dice 2 stalks celery, cut into 1cm dice 1 chorizo, cut into 1cm dice 4 free-range chicken thigh fillets, cut into 2cm dice 3 cloves garlic, crushed 1 400 gm can chopped tomatoes 750 ml (3 cups) chicken stock 250 gm (1 cup) tempesta or other small pasta 150 gm (1 cup) green peas (about 400gm unpodded) 2 zucchini, cut into 1cm dice 1 400 gm can cannellini beans, rinsed and drained 50 gm baby spinach leaves 1 tbsp finely chopped parsley or basil leaves To serve: finely grated parmesan


  • 01
  • Heat 1 tbsp olive oil in a large heavy-based saucepan over medium-high heat, add bacon or pork belly and cook, stirring occasionally, for 2 minutes or until starting to colour. Add onion, carrot and celery and cook for 10 minutes, then add chorizo, chicken and garlic and cook, stirring occasionally, for 5 minutes or until chicken becomes opaque. Add tomato and stock and season to taste with sea salt and freshly ground black pepper. Bring to the boil, reduce heat to medium, then cover and simmer for 10 minutes. Add pasta, peas, zucchini and beans and stir to combine, increase heat to medium-high and cook, covered, for 10-12 minutes or until pasta is al dente. Remove from heat, stir through spinach, parsley and remaining olive oil. Ladle into bowls and serve immediately scattered with parmesan and some crusty bread, if desired.

“I tried the most comforting chorizo, chicken and vegetable soup while travelling through Orange at Belgravia at Union Bank. It was so chunky I could eat it with a fork. Would you ask chef Scott Want for the recipe?”
James Parry, Surry Hills, NSW

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At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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