Rustic One Pot Chicken and Chorizo

Pasta Soup

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Instructions

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1 Prep ingredients

Peel and chop the shallots and garlic. Chop the chorizo.

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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. 

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3 Add and boil

Add the tomato paste, brown sugar and black pepper. 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.

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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).

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5 Add cream

Finally add the cooking cream and cook for 1 min further. Check the seasoning.

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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.

Tips for fussy eaters

If the chorizo is too spicy for them, prepare a separate batch and leave it out.

Pro tip

Whilst this is the perfect prepare-in-advance-and-reheat dish, make sure to cook the pasta separately if prepping ahead.

Did someone say one-pot wonder, please?

Cooking Time: 30 min

Cals 933 · Prot 54 · Carbs 68 · Fat 47

Ingredients

Number of people

For soup

Chicken mince 400 Grams
Shallots 2 Pieces
Garlic cloves 2 Pieces
Beef Chorizo-deprecated 40 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Tomato paste 70 Grams
Brown sugar 5 Grams
Black pepper 0.5 Tsp
Chopped tomatoes 400 Grams
Water 1,000 ML
Chicken stock cube 1 Piece
Macaroni pasta 100 Grams
Cooking cream 200 ML

To serve

Parmesan 30 Grams
Fresh basil 15 Grams

Did someone say one-pot wonder, please?

Cooking Time: 30 min

Cals 933 · Prot 54 · Carbs 68 · Fat 47

Instructions

photo

1 Prep ingredients

Peel and chop the shallots and garlic. Chop the chorizo.

photo

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. 

photo

3 Add and boil

Add the tomato paste, brown sugar and black pepper. 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.

photo

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).

photo

5 Add cream

Finally add the cooking cream and cook for 1 min further. Check the seasoning.

photo

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.

Tips for fussy eaters

If the chorizo is too spicy for them, prepare a separate batch and leave it out.

Pro tip

Whilst this is the perfect prepare-in-advance-and-reheat dish, make sure to cook the pasta separately if prepping ahead.

Ingredients

Number of people

For soup

Chicken mince 400 Grams
Shallots 2 Pieces
Garlic cloves 2 Pieces
Beef Chorizo-deprecated 40 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Tomato paste 70 Grams
Brown sugar 5 Grams
Black pepper 0.5 Tsp
Chopped tomatoes 400 Grams
Water 1,000 ML
Chicken stock cube 1 Piece
Macaroni pasta 100 Grams
Cooking cream 200 ML

To serve

Parmesan 30 Grams
Fresh basil 15 Grams
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