Chicken & Chorizo Soup

We spent a long day yesterday nursing hangovers and sore feet after Saturday's party. After losing my own drinking game at pre-lash and having to drink 2 shots of rum from our coffee making contraption, getting us totally lost in Venice for over an hour and having to be rescued by the host of the party from a location far away from pretty much anything - we had already had a pretty eventful evening before we even made it to the party! The tiramisu made it though and wasn't totally destroyed by our slightly drunken stumbling through the back streets of Venice. I'm pretty sure it was popular - it had totally disappeared within 5 minutes of arriving and I was lucky to get a taste.It wasn't as bad as I had anticipated and if I make it again I'll try and do a blog friendly recipe. I'd really like to thank the hosts of the party for inviting us, we had a great time and it was definitely worth the hour and a half walk home at 1 in the morning.

So on Sunday, after a long lie in and my version of a full English (the full Italian) for lunch, I only wanted to make something easy for dinner. This soup is kind of like a stew or a minestrone without the pasta. It is very tasty and warming and you don't need a lot of it to fill you up. I served it with a crusty bread roll each.

Serves 4
Ingredients:
1 Red Pepper (Diced)
1 Courgette (Diced)
1 Onion (Diced)
150g Spicy Chorizo (Roughly Chopped)
1 or 2 Chicken Breasts (Roughly Chopped)
750ml Passata
Oregano
3 Cloves Garlic (Finely Chopped)
4 Crusty Bread Rolls
Salt, Pepper & Olive Oil

Fry onions, garlic and chorizo in a little olive oil for 5-10 minutes until the chorizo starts to brown. Add the chicken pieces and cook through before adding the oregano and the passata. Leave to simmer for 10 minutes on a low heat. Add a pinch of salt and pepper. Add the chopped pepper and courgettes and leave for a further 5 minutes. Serve into bowls with the bread on the side.

Its so easy and saves a lot of washing up because its a one pot meal. Sorry, no pictures today (I totally forgot because I was so sleepy...) If you wanted to bulk this meal out a bit, you could add a few handfuls of those really cute little pasta things in with the passata (you might want another 250ml of passata for this) and leave to cook until the pasta has cooked before adding the veg. I don't cook the veg for too long as I prefer them to stay crunchy for a bit of texture.

Remember - Drink Responsibly ;)