Winter time just calls for something cozy, am I right? Enter: This chicken chorizo soup with rainbow chard.
This yummy bowl was actually inspired by my desire to make rainbow chard not taste so bitter.
I got in a rut for a while cooking the sameee thing over and over again. Anyone else get that way? I mean…not gonna lie. Having these crispy brussels like 3-4 times a week wasn’t terrible. However, I knew I needed to add some other greens to my cooking repertoire.
After seeing the gorgeous rainbow chard at my FAVE farmers market in DuPont Circle (which is open year round by the way), I knew that was going to be a good place to start.
But, after a COMPLETE fail of attempting to saute the rainbow chard AND still having more of it to use, I turned to Instagram to help me find a way to master cooking the rest.
The number one suggestion? Use it in a soup.
So, I found myself searching my cabinets for anything and everything that would taste good together and got to work. And wine just HAD to be involved. Both in the decision making of ingredients, and in the dish itself. And guess what? It worked beautifullllly.
Now, don’t judge me that I’m a psycho and came up with a hot soup recipe in the middle of summer, just go along with it. We can pretend I just made it last night…considering I found the last tupperware of it in my freezer just last week. Oops.Print
Packed with veggies and full of flavor, this soup will get you HOOKED.
- 6 cups chicken stock
- 1 rotisserie chicken, or about 16-20 oz grilled chicken
- 1 8oz box rotini, I used Banza Chickpea pasta
- 2 large chorizo links, chopped
- 1 medium yellow squash, chopped
- 1 TBSP minced garlic
- 1/2 Red onion, diced
- 1/2 pint of cherry tomatoes, cut in half
- 3/4 cup choice white wine, I used Sav Blanc
- 1 TSP Chosen Foods avocado oil
- 1 bundle of rainbow chard, ***you could also use kale; if this is the first time using chard you might want to cut this portion in half. Please note that I also used the stems.
- 1 can coconut milk, this must be refrigerated first so the hardened coconut cream can rise to the top. We only need the cream, but you can use the remaining liquid for smoothies!
- 2 Tsp smoked paprika
- Salt/freshly ground pepper to taste
- Optional garnish – fresh parsley
Prep the Ingredients
Cut both chorizo links down the middle lengthwise. Then, chop up the chorizo into half moon shapes, working the other way into 1/4 inch pieces. Set aside.
Cut the yellow down the middle lengthwise. Then, cut each half if half again so you have 4 long pieces. Chop up the yellow squash to 1/4 inch pieces. Set aside.
Dice the red onion. Set aside. (***TIP – even though we use a full one here, I just go ahead and dice the whole onion and freeze the others to have on hand for my morning eggs!)
Take all the meat off the rotisserie chicken. (***TIP – I take the meat off as soon as I get home from the grocery store. It is easier to take it off while it is still warm!)
Prepare the Soup
Brown the chorizo in a large stock pot with the avocado oil over medium heat. Remove the meat once browned and place on a plate (without paper towels or anything. We’ll want the juices that come off for later.)
Add the tomatoes, squash, garlic and onions to the pot with the smoked paprika and sauté until the onions become translucent, about 5-7 min. Season with salt and pepper.
Add the chorizo, along with the juices, BACK into the pot, and deglaze the pan with the wine (aka getting all the tasty bits off the bottom) and add in the chopped chard. Stir over medium/low heat until the wine has been absorbed (about 7 min).
Add the chicken stock, chicken, and rotini to the pot, cook for 5 min and then add in the coconut cream (these are the solids that rise to the top of the can after being in the fridge) and cook for another 6 min, then season with salt/pepper to your liking.
Garish with fresh parsley.
***Extra portions freeze really well! Just wait for the soup to cool down before putting into tupperware to freeze.
Keywords: chicken chorizo soup