Chicken Soup with Corn and Paprika
Soups • Jewish
Description
Chicken Soup with Corn and Paprika
Ingredients
- Butter 4 tablespoons
- Onion 5 oz
- Wheat Flour ¼ cup
- Chicken Broth 4 cups
- Canned Corn 10 oz
- Paprika ½ teaspoon
- Condensed Milk 1 cup
- Sherry 2 tablespoons
- Poultry 1 piece
Step-by-Step Guide
Step 1
In a large pot, boil the chicken until cooked through. Cool in the broth, remove the skin and bones. Tear into small pieces.
Step 2
In a large pot, melt the butter over medium heat and sauté the finely chopped onion until golden brown for 5 minutes, stirring. Add the flour and stir for another 2 minutes until the flour is lightly browned.
Step 3
Slowly pour in the broth, stirring constantly. Bring to a boil, reduce to a very low heat, and add the milk, paprika, and corn. Cook for 10 minutes.
Step 4
Add the pieces of chicken and cook for another 5 minutes.
Step 5
Add the sherry and cook for another 1 minute.
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