EXTRA CHEESY AND CREAMY CHICKEN PAPRIKA SOUP, DINNER CAN BE AS SIMPLE AS MAKING A POT OF THIS DELICIOUS SOUP WITH A HINT OF HEAT. NOW ALL YOU NEED IS A FEW SLICES OF CRUNCHY FRENCH BREAD AND DINNER IS SERVED.
WORKFLOW TO MAKE CHEESY CHICKEN SOUP.
The soup comes together in 4 stages
1/making the broth.
2/making the heavy cream.
3/making the rue.
4/making the soup.
By keeping all the ingredients ready, cooking the soup become much easier, so keep the cheese shredded and the bell pepper and green chillies chopped.
I started making the soup at 3 p:m,
First I boiled the chicken and corn in a pan of water, the same water I used for the soup in place of chicken broth. Once I shredded the chicken, I left the chicken bone and used it to flavor the soup, removed the bone just before I added the cheese.
Then I continued as written in the recipe.
Extra cheese was added just before I warmed the soup for dinner. you can use french bread to scoop up the soup or regular sandwich bread whichever is available. Skip the bread if you feel the cheesy soup is filling enough.
HOW TO MAKE SUBSTITUTE HEAVY CREAM FOR THE SOUP?
Keep in mind the following substitute can’t be used to make whipping cream.
The one I make here is basically a cooking cream if you want the heavy cream to be thicker, keep it refrigerated for a day or two but I’ve used it just a few hours after I made it with great results in giving the chicken soup a creamy texture.
In to a microwavable bowl, pour in 2/3 cup whole milk warm for 30 seconds. let it cool for 2-3 minutes but while it is still warm add 1/3 cup butter(at room temperature) to the milk and mix in one direction for at least 5 minutes until you see a slight thickening. again I would like to mention, do not use the recipe to make whipping cream.