This spicy soup is both creamy and cosy. 


  • 4 tbsp olive oil

  • 1 onion, finely chopped

  • 125g/41/2 oz picante chorizo, finely chopped

  • 6 boneless skinless chicken thighs, roughly chopped

  • 1/2 tsp smoked hot paprika

  • 5 garlic cloves, finely chopped

  • 2 sprigs rosemary, leaves picked and finely chopped

  • 2 x 400g/14oz tinned flageolet beans, drained and rinsed

  • 800ml/1pt8floz chicken stock

  • 150ml/5floz double cream

  • 50g/2oz butter

  • 1 small bunch flat leaf parsley, roughly chopped

  • 500g/1lb2oz sliced wheat and rye bread


  • 1.

    Heat a large sauté pan until hot, add half the olive oil, onion and chorizo and cook for 2 minutes. Add the chicken and fry for a couple of minutes then add the smoked paprika, garlic and rosemary and stir in the beans.

  • 2.

    Add the stock, cream and butter and bring to the boil, then simmer for 5 minutes until the chicken is cooked through.

  • 3.

    Add the parsley and season to taste.

  • 4.

    Heat a griddle pan until hot, then drizzle the bread with the last of the olive oil and griddle on each side until charred.

  • 5.

    Serve the bread with the soup.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 897kj
  • Fat Total 44g
  • Saturated Fat 17g
  • Protein 56g
  • Carbohydrate 71g
  • Sugar 4g
  • Sodium 652mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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