David's Recipe of the Week - Chicken and Chorizo Soup

By vhiadmin, Thursday, 14th April 2016 | 0 comments

Warm yourself up after a tough training session with David Gillick’s yummy roast chicken and chorizo soup recipe.


Serves 4

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.