Fried Soup

1.In a small saucepan, combine the chicken broth, heavy cream, all-purpose flour, salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried basil. Whisk until well combined and bring to a simmer over medium heat. Cook for 2-3 minutes, stirring constantly, until the mixture thickens. Remove from heat and let it cool.

2.In a shallow dish, combine the breadcrumbs, grated Parmesan cheese, dried parsley, garlic powder, paprika, dried oregano, dried basil, salt, and black pepper. Mix well.

3.In another shallow dish, whisk together the egg and water.

4.Heat vegetable oil in a deep frying pan or pot over medium-high heat.

5.Dip each spoonful of the cooled soup mixture into the whisked egg, then coat it in the breadcrumb mixture, pressing gently to adhere.

6.Carefully place the coated soup mixture spoonfuls into the hot oil and fry until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.

7.Repeat the dipping and frying process with the remaining soup mixture.

8.Garnish the fried soup with fresh parsley leaves and serve hot.