This is delicious served hot or even so, on a warm day served ice-cold! with a crusty bread. Please note, fresh basil is to be added towards the end of the cooking time, whereas when using dried basil, it needs to be added alongwith the tomatoes.
From the *Best Ever Chicken* Cookbook edited by Linda Fraser -- Per the intro, "This is a very quick & easy soup, made in minutes. If you use frozen shrimp, defrost them b4 adding to the soup." *Enjoy* !
I'm unsure where this recipe originated but have been told it is a traditional Hungarian dish. It is slightly spicy, the meat is very tender and it is overall absolutely delicious. The recipe originally called for two tablespoons of paprika, but I reduced it to 1 1/2 to slightly decrease the heat. You can decrease the paprika further if desired. I recommend this soup to anyone searching for tummy-warming comfort food on a cold winter day.
(Note: I am unsure why when one of the reviewers attempted this recipe, there was an inadequate amount of liquid. I have followed this exact recipe many times, all with the same successful result. If you're still a little hesitant, I guess it wouldn't hurt to add more liquid than directed, but remember to compensate by increasing the spice amounts. Also remember to use medium-sized potatoes only or a decreased amount of large potatoes, as using too much would make a difference as well. Hopefully this note helps!)