Paprika flavoured chicken pepper soup
Paprika flavoured chicken pepper soup

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, paprika flavoured chicken pepper soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Paprika flavoured chicken pepper soup is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Paprika flavoured chicken pepper soup is something which I have loved my entire life. They’re nice and they look fantastic.

Add A Kick & Vibrant Color To Your Meals With A Dash Of Pepper Flavor. Our Paprika Brings A Bright, Sweet Pepper Flavor, Vivid Red Color, & Mild Heat. Paprika flavoured chicken pepper soup Bilkisu abdoulah's Kitchen Abuja. Wash and cut ur chicken into pieces.

To get started with this particular recipe, we have to prepare a few components. You can cook paprika flavoured chicken pepper soup using 5 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Paprika flavoured chicken pepper soup:
  1. Make ready Whole Chicken
  2. Take Papparika flavor
  3. Take Spices
  4. Take Oil
  5. Make ready Water

Heat butter in a large stockpot over medium heat. Add the garlic, tarragon, oregano, paprika salt and pepper. Next, pour in the chicken broth and stir until the flour and paprika are absorbed by the broth. Meanwhile, heat the broth in a Dutch oven or stock pot over medium-high heat.

Steps to make Paprika flavoured chicken pepper soup:
  1. Wash and cut ur chicken into pieces
  2. Put into the pot add ur pepper soup spices and enough papprika flavor
  3. Pound or grate ur ginger fresh pepper and onion maggi i didnt add oil cos the chicken had enough fat on it add all ingredient put some water enough to cook the chicken then cover and allow to cook

Next, pour in the chicken broth and stir until the flour and paprika are absorbed by the broth. Meanwhile, heat the broth in a Dutch oven or stock pot over medium-high heat. Saute the sliced mushrooms in butter, then add them to the soup base. Stir inn garlic, marjoram, bay leaf, salt, pepper, zucchini, mushrooms, and bell pepper. Cook, stirring for five minutes until vegetables are semi-cooked.

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