Quick “Cocido Madrileño” Soup
Cut the carrot into slices and chop the leek very finely. Sauté in a saucepan with a tablespoon of olive oil on medium heat.
Add the chicken pieces and cook for a few minutes.
Add the chorizo and cook it in the sauté with the chicken.
Remove the blood sausage and add the Aneto Cocido Madrileño Broth, bring to a boil, and add the noodles. Reduce heat slightly and cook until the noodles are al dente. Add the chickpeas and blood sausage in the final minutes so that the sausage does not fall apart.
Ladle into bowls and serve. Enjoy!
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