1. In a large saucepan, combine stock, chicken breasts, bay leaves and parsley sprig. Bring to a boil over high heat. Reduce heat to mediumlow; simmer, partially covered, for 20 minutes or until chicken breasts are no longer pink inside. With a slotted spoon, remove chicken breasts from stock and set aside to cool slightly.

2. When chicken breasts are cool enough to handle, remove meat from bones and shred meat finely. Set aside.

3. In a large Dutch oven, heat oil over medium heat. Add chorizo; cook, stirring, for 3 to 5 minutes or until chorizo is starting to brown and has rendered some of its fat. Add onion, carrot and potato. Cook, stirring for 5 to 7 minutes or until onion is softened but not brown. Add garlic and paprika; cook, stirring, for 1 minute or until fragrant.

4. Add sherry. Bring to a boil, stirring to scrape up any browned bits from bottom of pot. Boil for 2 minutes or until sherry has almost all evaporated.

5. Strain stock into Dutch oven, bring to a boil over high heat. Add spaghetti, salt and pepper. Reduce heat to medium-low; simmer, covered, for 8 to 10 minutes or until potato and spaghetti are tender.

6. Stir in reserved chicken meat and chickpeas. Simmer, uncovered, over medium-high heat for 2 minutes for fl avours to blend; stir in parsley. Taste and add more salt and pepper if necessary. Ladle into warm soup bowls.