Honey-roasted chicken chorizo soup is a comforting winter staple in my family’s kitchen. It’s a delightful play on a dish I learned at one of my first jobs. This hearty soup combines the delicate versatility of chicken with the smoky, salty kick of chorizo, creating a harmonious blend of winter flavours. However, what truly sets this dish apart is the addition of locally sourced honey, which introduces a touch of sweetness that adds another layer of depth to the broth. The sweetness of the honey beautifully balances the spiciness and saltiness of the chorizo, creating a warm, satisfying bowl of soup that is perfect for a chilly winter day.
–Chef Nathan Taylor of The Westin Bear Mountain Resort & Spa, Victoria
Instructions
Ingredients
Part A)
4 skinless, boneless chicken thighs
2 Tbsp honey
2 Tbsp parsley, chopped
salt and pepper to taste
Part B)
2 small chorizo sausages, diced (pre-cooked, though uncooked can also be used if preferred)
1 cup carrots, small diced
1 cup celery, small diced
¾ cup onions, small diced
½ cup leeks, small diced
½ cup frozen corn
1 cup nugget potatoes, quartered
2 litres low-sodium chicken broth
3 sprigs thyme
cilantro for garnish
Method
Start by tossing together all the ingredients from Part A in a bowl. Then, transfer ingredients onto a sheet pan and bake at 400°F for 8–10 minutes, or until cooked. Honey should caramelize slightly on the chicken until it reaches a golden-brown colour. Once cooked, remove from oven and let cool.
Part B: Sauté carrots, onion, celery and leeks in a large pot until soft. Medium-low heat is recommended to avoid browning the vegetables. Once onions are soft, add chorizo and corn.
When chicken has cooled, shred with knife or two forks. Add shredded chicken to pot and any juices from the pan. Then, add potatoes, chicken broth and thyme. Simmer for 25–30 minutes until potatoes are soft.
Garnish with sprigs of cilantro, drizzle of honey and serve hot.
