Chicken soup with corn and paprika
6 servings
30 minutes
Chicken soup with corn and paprika is a cozy dish inspired by Jewish culinary traditions. Its roots trace back to family recipes passed down through generations, where simple ingredients transform into soul food. Tender chicken, sweet corn, and spicy paprika create a harmony of flavors, blending light creaminess with the warmth of spices. The addition of sherry gives the soup an elegant depth. This soup is perfect for warming up on cool evenings, filling the home with aromas of comfort and tradition. It can be a wonderful lunch with family or a light dinner that lifts the spirits. Serve it with crusty bread or soft rolls to complement the textures and enjoy every sip.
1
In a large pot, boil the chicken until cooked. Cool in the broth, remove the skin, and debone. Tear into small pieces.
- Chicken: 1 piece
- Chicken broth: 4 glasss
2
In a large pot, melt butter over medium heat and sauté finely chopped onion until golden for 5 minutes, stirring. Add flour and stir for another 2 minutes until the flour is lightly browned.
- Butter: 4 tablespoons
- Onion: 120 g
- Wheat flour: 0.3 glass
3
Slowly pour in the broth, stirring constantly. Bring to a boil, reduce to a very low heat, and add milk, paprika, and corn. Cook for 10 minutes.
- Chicken broth: 4 glasss
- Evaporated milk: 1 glass
- Paprika: 0.5 teaspoon
- Canned sweetcorn: 220 g
4
Add pieces of chicken and cook for another 5 minutes.
- Chicken: 1 piece
5
Add sherry and cook for another minute.
- Sherry: 2 tablespoons
