by Heather Schmitt-Gonzalez / Friday, August 23, 2013
Smoky Chicken Paprikash Soup inspired by When Harry Met Sally | #FoodnFlix
So, back to When Harry Met Sally. From Chef's Salad and Apple Pie a la Mode (special order or off-the-menu) at the diner that Harry and Sally stop at shortly after they first meet to Bloody Mary's on a plane to hot dog carts and Chinese Restaurants..from dinner parties to wedding appetizers to grilled radicchio and chocolate mousse pie. From Coconut Cake with Chocolate Sauce on the side to the infamous diner scene ("I'll have what she's having"). And from Salmon with Mustard Sauce ("Well, I just want it the way I want it.") to goofy talk of Chicken Paprikash and Pecan Pie. There is no shortage of inspiration to glean from this flick!
Here's a quick look at the scene that inspired my dish...
Smoky Chicken Paprikash Soup
This spin on chicken paprikash in the form of soup gets a deep, smoky flavor from the addition of smoked paprika.
by Heather Schmitt-Gonzalez
Prep Time: 10 minutes
Cook Time: 30 minutes
Keywords: simmer soup/stew chicken tomatoes
Ingredients (serves 4)
- 2 tablespoons unsalted butter
- 1 heaping tablespoon smoked paprika
- 1 small onion, chopped
- 1 tablespoon all-purpose flour
- 14 ounces crushed tomatoes
- 1 red bell pepper, finely diced
- 2 cups chicken broth or stock
- 3 cups cooked, shredded chicken (I used 3/4 of a rotisserie chicken)
- 3/4 cup sour cream
- smoked sea salt
- freshly ground black pepper
- chopped, fresh parsley
Melt the butter in a medium-sized Dutch oven or soup pot over medium heat. Add smoked paprika and onion and cook, stirring occasionally, for 3 minutes. Sprinkle the flour in and continue to cook and stir for another 2 minutes. Stir in tomatoes and bring to a simmer, ~2 minutes.
Add broth, cover and reduce heat to a simmer for 10 minutes. Add bell pepper and cook another 5 minutes. Whisk in the sour cream, a little bit at a time until it is all incorporated, and then stir in the chicken; cook for a couple of minutes until everything is heated through. Add a teaspoon of smoked sea salt and a few good grates of black pepper; taste, and adjust as needed.
Serve garnished with chopped parsley.
adapted from Rachael Ray Magazine
And if you'd like to join us next month, we'll be heading over to This Mama Cooks! to watch her pick, Toast.
I'm also sending this bowl of soup over to Deb at Kahakai Kitchen for this week's Souper Sunday roundup!
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Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.