Enjoy the harmonious blend of smoky paprika, tender chicken, and creamy textures in this soul-warming soup.
By Chef Faisal – Prep/Cook time: 40min, Serves: 1
Ingredients
For the chicken marinade
250g fresh chicken breast
½ tsp sea salt
Pinch black pepper powder
Pinch smoked paprika
1½ tbs olive oil
For the paprika oil
1 tbs chopped fresh thyme
2 tsp sweet paprika
165ml olive oil
For the chicken soup
20g butter
10g chopped white onion
1 clove chopped garlic
½ tsp white pepper powder
½ tsp sea salt
25g flour
150g cooking cream
300g water
50g grilled chicken, chopped
10g provolone cheese
For plating
450g cooked soup
10g paprika oil
15g cooking cream
3g spring onion, chopped
1 tsp Parmesan cheese
Method
For the chicken marinade
Slice the chicken breast in half and clean thoroughly. Mix sea salt, black pepper, smoked paprika, and olive oil in a bowl. Marinate the chicken and set aside for 20 minutes.
For the paprika oil
In a saucepan, heat olive oil and fresh thyme on low heat for 5 minutes. Remove from heat, add sweet paprika, and stir well.
For the chicken soup
Grill the marinated chicken for 4 minutes on each side, then chop into bite-sized pieces. In a saucepan, melt butter and sauté chopped onion and garlic for 2 minutes. Add flour and cook until light brown. Stir in water gradually and mix well. Add white pepper, sea salt, and cooking cream. Simmer on medium heat for 5 minutes. Stir in grilled chicken and provolone cheese, cooking for an additional 2 minutes.
For plating and serving
Pour the cooked soup into a bowl. Drizzle with paprika oil and cooking cream. Garnish with chopped spring onion and Parmesan cheese for a touch of freshness and flavour.
