6 boneless lamb chops
1/4 cup vegetable oil
1 1/2 cups chopped onion
1 (15 ounce) can yellow corn, drained
2 teaspoons dried ham
1 teaspoon paprika
1 cup chicken broth
3 cloves garlic, minced
2 tablespoons paprika
1 teaspoon celery salt
3 tablespoons tomato paste
2 teaspoons white sugar
2 cups water
1 cut fresh cherry
Heat oil in a large skillet over medium heat. Add onion and cook 1 minute; then add celery salt, ham, paprika and tomatoes. Return to heat. Cover and reduce heat. Cook 3 minutes longer, stirring constantly, until all vegetables are tender.
Pour chicken broth into skillet, and stir to redistribute moisture into skillet soup. Season with garlic, paprika, celery salt, tomato paste, sugar and water. Bring to a simmer, stirring occasionally, over medium fire.
Stir chicken into skillet soup mixture. Cover, and simmer for 2 minutes. Stirred well.
Remove from heat and bone meat; place in broth and orange juice. Pour over chicken in soup and broth. Cover, and simmer for 1 minute. Sprinkle basting with cherry. Serve warm, or let stand and freeze.