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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 just enough to give a punch. now all you need is a few slices of crunchy french bread-islandsmile.org

CREAMY-EXTRA CHEESY CHICKEN AND PAPRIKA SOUP(ONE POT).

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.
Course barbecue, chicken, corn, lunch, Soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 5
Author jehan

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

7 cups of water

1/2 chicken breast

2 corn cobs

2 green chillies

1/2 teaspoon paprika

1 large red pepper chopped fine

For the rue

1/4 cup butter

1/4 cup flour

For the heavy cream

2/3 cup milk

1/3 cup margarine

1 cup cheddar cheese

1 teaspoon thyme

salt to season

1 teaspoon of lime juice(optional)

Extra cheese 1/4 cup or less

Instructions

Before you begin making the soup, chop, slice shred all the ingredients necessary for the soup.

In to a large pan pour in 6-7 cups of water, to this add the cleaned corn cobs and the chicken breast, season with salt and boil until corn is tender, by this time, the chicken will also be cooked. 45 minutes.

Once the corn and chicken breast cools, take them out of the pan, save the water you boiled them in, cut the corn off the cob and shred the chicken into fine pieces. set them aside.

Strain the water which you boiled the chicken and corn into a jug, be careful when you do this, I would suggest placing the jug in the sink and straining the water, this way even if you spill, there’s no cleanup involved.

Making the rue.

Place the same large pan over low fire, add the butter and leave it to melt, add flour gradually while constantly stirring the butter and flour, until a thick paste without lumps form.

To the rue, gradually pour in the water while constantly stirring.

Once you’ve poured in the water, add the green chillies, shredded chicken, corn and the red bell peppers. leave it to simmer for 20 minutes over medium heat.

Once you’ve poured in the water, add the green chillies, shredded chicken, corn and the red bell peppers. leave it to simmer for 20 minutes over medium heat.

Taste and check if you need to season with salt, add lime juice if you prefer a bit of tang to the soup.

Just before serving, add extra cheese and let it melt into the soup while you are warming the soup.

Serve with crusty french bread.

Recipe Notes

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.

METHOD

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.