Chicken and chorizo minestrone

Recipes / Soups

Packed full of goodness, this chicken and chorizo minestrone soup is a delicious hearty meal the family will love!

Recipe «Chicken and chorizo minestrone» presented in category Recipes / Soups, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 1 chorizo sausage, finely chopped, 1 brown onion, finely chopped, 1 carrot, peeled, finely chopped, 2 celery sticks, finely chopped, 1 zucchini, ends trimmed, finely chopped , 2 garlic cloves, crushed, 400g can diced tomatoes, 2 cups chicken stock , 1 large Coles RSPCA Approved Chicken Breast Fillet, 1/2 cup risoni pasta, 40g spinach leaves, finely shredded, Lemon zest, to serve, Flat-leaf parsley leaves, to serve, Crusty bread, to serve.

Ingredients:

  • 1 chorizo sausage, finely chopped 
  • 1 brown onion, finely chopped 
  • 1 carrot, peeled, finely chopped 
  • 2 celery sticks, finely chopped 
  • 1 zucchini, ends trimmed, finely chopped 
  • 2 garlic cloves, crushed 
  • 400g can diced tomatoes 
  • 2 cups chicken stock 
  • 1 large Coles RSPCA Approved Chicken Breast Fillet 
  • 1/2 cup risoni pasta 
  • 40g spinach leaves, finely shredded 
  • Lemon zest, to serve 
  • Flat-leaf parsley leaves, to serve 
  • Crusty bread, to serve 

Instructions

  1. Heat a large saucepan over high heat. Add the chorizo and cook, stirring, for 5 mins or until browned. Use a slotted spoon to transfer to a plate.
  2. Add the onion, carrot, celery, zucchini and garlic to the pan and cook, stirring, for 5 mins or until onion softens. Return the chorizo to the pan. Add the tomato, stock and chicken breast. Bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 10 mins or until chicken is cooked through. Transfer the chicken to a plate and coarsely shred.
  3. Add the pasta and shredded chicken to the soup. Cook, stirring occasionally, for 6-7 mins or until pasta is tender. Remove from heat. Stir in the spinach and season with salt and pepper.
  4. Ladle soup among serving bowls. Sprinkle with lemon zest and parsley and serve with crusty bread.