1. In a large stockpot, over medium-high heat, sauté garlic, chicken, and onions in oil until garlic and onion are soft and chicken is golden brown on all sides (5-10 minutes). 2. Add the water, bay leaves, thyme, peppercorns, salt, and chilies; bring to a boil over high heat. 3. Decrease heat to low & simmer, covered, for 1 1/2 hours, occasionally skimming off any fat that rises to the surface. 4. Add lemon zest to the broth. 5. Add all vegetables and simmer for 8 minutes. 6. Add the chorizo and simmer for 13 more minutes, occasionally skimming the surface of the soup. 7. Add the parsley. 8. Ladle into bowls and serve with mustard on the side for dipping the meat and vegetables into. ---------------------------------------------------------------------------
Nutrition
Ingredients
