Warm yourself up after a tough training session with David Gillick’s yummy roast chicken and chorizo soup recipe.
1 teaspoon of olive oil
50g chorizo, sliced
4 medium carrots, peeled and chopped
2 onions, chopped
1 tablespoon fresh thyme leaves, roughly chopped
1.5 litres chicken stock
400g leftover roast chicken, shredded and skin removed
150g frozen peas
Salt and pepper
Heat the oil in a deep saucepan over a medium heat. Add the chorizo, carrots, onions and thyme and fry gently for 15 minutes, until the vegetables have softened. Stir in the stock, cover with a lid and bring to a boil. Reduce the heat and simmer for 15 minutes.
Add the chicken, then purée the soup with a stick blender. Add the peas and season with salt and pepper. Simmer for 5 minutes, until the peas have heated through. Ladle into warmed bowls and serve.