CHICKEN & CHORIZO MINESTRONE

SERVES 4 PREP 10 MINS COOK 1 HOUR

• 2 tbsp olive oil

• 2 dried chorizo, sliced

• 1 onion, finely chopped

• 1 stalk celery, chopped

• 1 carrot, chopped

• 1 zucchini, chopped

• 4 cups chicken stock

• 2 x 400g cans diced tomatoes

• 2 cups water

• ½ reserved roasted garlic

• ½ cup long-grain rice

• 2 reserved chicken marylands, skin removed, meat torn

• ¼ cup torn parsley leaves

• crusty bread, to serve

1 In a large saucepan, heat half the oil on high. Cook chorizo 2-3 mins, turning. Set aside.

2 In same pan, heat remaining oil on high. Saute onion

2-3 mins until tender. Add celery, carrot and zucchini. Cook 4-5 mins until translucent.

3 Return chorizo to pan with stock, tomatoes, water and garlic. Bring to boil. Reduce heat. Simmer, uncovered, 30 mins.

4 Mix in rice. Simmer 8-10 mins until rice is tender, adding chicken in final 5 mins to heat through. Serve soup sprinkled with parsley and accompanied with crusty bread.