Steps to Prepare Award-winning Leftovers for soup with Parsnip an Chorizo Sausage

Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, leftovers for soup with parsnip an chorizo sausage. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Leftovers for soup with Parsnip an Chorizo Sausage is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Leftovers for soup with Parsnip an Chorizo Sausage is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook leftovers for soup with parsnip an chorizo sausage using 17 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Leftovers for soup with Parsnip an Chorizo Sausage:

1. Make ready For Chicken Stock
2. Take whole Large Chicken
3. Get water (can be more)
4. Get small carrots,chopped
5. Take medium onion,chopped
6. Get Whole Black Peppercorns,crushed
7. Get leek,chopped
8. Get celery,chopped
9. Take garlic cloves,crushed
10. Take bay leaves
11. Prepare For soup
12. Get olive oil
13. Take medium onion,chopped
14. Get parsnip,chopped
15. Get chicken stock
16. Get garlic clove,crushed
17. Get chorizo sausage,finely chopped

Instructions to make Leftovers for soup with Parsnip an Chorizo Sausage:

1. Wash the Whole Large Chicken and place it in a very large cauldron saucepan,add plenty of cold water,crush Whole Black Peppercorns in a Pestle and Mortar,or blitz Peppercorns in a Blender with some cold water added inside the Blender Cup - add all the other ingredients too the large saucepan and boil for 3 hours,can mainly simmer with a lid on,or with Kitchen Foil over the top.
2. Sieve for only the chicken stock and keep the leftovers of the chicken stock for your Chicken and Chorizo soup for later - use the carrots as well etc.
3. For the soup.Heat 1 tablespoon of the oil in a saucepan.Add the chopped onion and gently cook for a few minutes.
4. Add the carrot,parsnip and crushed garlic and continue to cook on a low heat for a further 3 or 4 minutes.
5. Add the chicken stock and bring to the boil.
6. Reduce the heat and simmer for about 10 to 15 minutes or until the vegetables are tender.
7. During this time add the other tablespoon of olive oil to a frying pan and heat.Add the sliced chicken and fry over a gentle heat for about 5 minutes.Add the sliced chorizo and continue to cook both the chicken and chorizo for a further 5 minutes,or until cooked through.
8. Allow to cool to room temperature.
9. Pour the contents from the saucepan (vegetables and chicken stock) in to the Nutri Ninja and blend for about 30 seconds or until smooth.Add more stock or hot water if required.
10. Return the contents to the saucepan and add the cooked chicken and chorizo.Simmer gently on a low heat for about 5 minutes.
11. Add a little salt and freshly ground pepper if required.
12. Serve and enjoy!

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