Chicken Paprikash Soup
Transform your weeknight dinner routine with this cozy Hungarian-inspired soup that brings together tender chicken, sweet paprika, and silky egg noodles in a rich, creamy broth. It’s comfort food that hugs you from the inside out!
This soup takes everything you love about traditional chicken paprikash and transforms it into a soul-warming bowl of goodness. The combination of sweet and hot paprika creates a deep, complex flavor that’ll have everyone asking for seconds.
Ingredients
For the Base:
- 1 tablespoon extra-virgin olive oil
- 1½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 2 medium red bell peppers, finely chopped
- 1 large sweet onion, chopped
- 6 cloves garlic, finely chopped
Seasonings:
- 2 tablespoons paprika
- ¾ teaspoon salt
- ½ teaspoon hot paprika
For the Soup:
- 1 (15-ounce) can no-salt-added crushed tomatoes
- 6 cups reduced-sodium chicken broth
- 4 ounces whole-wheat egg noodles
- ¾ cup sour cream
- 2 tablespoons all-purpose flour
- ¼ cup fresh flat-leaf parsley leaves
Steps
- Heat 1 tablespoon oil in a large Dutch oven over medium-high heat until shimmering. Add chicken pieces and cook for 8-10 minutes, stirring occasionally, until golden brown on all sides. The chicken should release easily from the pot when properly browned.
- Add bell peppers, onion, and garlic to the pot. Cook for 4 minutes, stirring frequently, until vegetables are softened but not browned. The onions should become translucent.
- Sprinkle in both paprikas and salt. Cook for 1 minute, stirring constantly to prevent burning. The spices should become intensely fragrant. If they start to stick, add a splash of broth.
- Pour in tomatoes, using your spoon to scrape up any browned bits from the bottom – these contain valuable flavor! Add broth and bring to a boil over high heat.
- Stir in noodles, cover, and reduce heat to low. Simmer for 8 minutes or until noodles are tender and chicken reaches 165°F (74°C) when tested with a meat thermometer.
- In a small bowl, whisk sour cream and flour until completely smooth – this prevents lumps in your soup. Gradually stir mixture into the soup and cook for 3-5 minutes until thickened. The soup should coat the back of a spoon.
