Hello all– I just have one word to say– SOUP!! Have you been longing for soup as much as I have? It’s been a hot, hot September here, so when the weather took a slight dip this week, I wrestled out the soup pot and set to work.
This recipe must to modeled on some Hungarian sour creamy dish– It really is warming and delish. I know it was a winner when my usually unemotive Larry (bless his heart) said, “hmm nice.” translation: “This tastes fabulous!”
CHICKEN PAPRIKA SOUP
2 tab. olive oil (or butter)
1 medium yellow onion, chopped
2 tab. paprika
2 tab. flour
14 oz. can tomatoes with garlic
1 14. oz. can chicken broth
1 red bell pepper, chopped fine
1 roasted chicken, boned and cut to bits (about 4 cups)
1/2 cup sour cream
salt & freshly ground pepper
marjoram for garnish
Heat the oil in a soup pot and drop in the chopped onion. Stir and cook on high heat for 5 minutes until it is tender. Stir in the paprika and flour to make a paste in the pot. Then pour in the tomatoes and chicken broth. Simmer 3 or 4 minutes until it thickens. Then add in the red bell pepper, cover and simmer on low for about 10 minutes until the pepper is tender. Add in the chicken and cook just a couple minutes more to warm it all through. Taste and then season with salt and pepper until it tastes just right.
Just before you are ready to serve it, stir in the sour cream and heat on low heat til it’s just hot enough to enjoy (please don’t boil the sour cream). Swish a little sour cream on top of the bowls of soup as you serve them and sprinkle on a bit of your favorite herb to garnish. Soup!