Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
4241 / 1017
Fats (g)
52.4
of which saturated (g)
26.2
Carbohydrates (g)
71
of which sugars (g)
21.4
Fibers (g)
9
Proteins (g)
71.8
Salt (g)
3.7
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep ingredients
Peel and chop the shallots and garlic. Chop the chorizo.
2 Start soup
Heat a large soup pot over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken mince, shallots, garlic and chorizo. Fry with a pinch of salt for 5 min.
3 Add and boil
Add the tomato paste, brown sugar and blackpepper. Cook for 2 min. Add the chopped tomatoes, water and chicken stock cube. Bring to a boil, cover with a lid, and reduce the heat to low. Simmer for 5-10 min.
4 Add macaroni
Add the macaroni pasta to the soup. Cook for 7-8 min further until the macaroni is "al dente" or cooked to your liking (see pro tip).
5 Add cream
Finally add the cooking cream and cook for 1 min further. Check the seasoning.
6 Serve
Grate the Parmesan. Divide the soup among bowls. Garnish with the grated Parmesan, the fresh basil leaves and an extra grind of black pepper.