Recipe Chicken Paprikash Soup
Hungarian Chicken Paprikash Soup is the perfect comfort food meal. Made with shredded chicken, sour cream, and filled with dumplings (spaetzle), it’s hard to resist this recipe combination. And, because it can be made in just 30 minutes, it’s an easy weeknight meal idea.
Brimming with dumplings (spaetzle) and chock full of chicken and spices, you can have this recipe on the table in under 30 minutes.
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Pair it with a loaf of crusty french bread, and you’ll have the ultimate comfort food meal ready for your family in no time.
Creamy Chicken Paprikash Soup With Gnocchi
You can purchase pre-cooked spaetzles at your grocery store (they are usually found in the refrigerator section near the pre-cooked mashed potatoes and refrigerator hashbrowns).
In the event that you REALLY want a bowl of Chicken Paprikash Soup NOW (it happens!) and do not feel up to running out to the store to buy spaetzles, this recipe from Taste of Home is super easy and only takes about 15 minutes.
(BTW, if you love homemade mashed potatoes and do not own a potato ricer, you seriously need to consider purchasing on now! Not only is it quicker and easier than dragging out your beaters or potato masher, but this little gadget creates the smoothest, silkiest mashed potatoes you will ever make. )
Chicken Paprikash Soup With Homemade Spaetzle Noodles
Toss in the diced onions and allow to cook until soft and translucent. Add in the minced garlic and stir until fragrant, about 30 seconds.
Next, stir in the paprika, seasoning salt, and flour, coating the onions and garlic, and allow to cook for about 1 minute.
Next, pour in the chicken broth and stir until the flour and paprika are absorbed by the broth. Add in the shredded chicken and allow the soup to simmer for 15 minutes.
Paprika Chicken Stew
After the soup has simmered for 15 minutes, add the spaetzle to the pot. Allow the paprikash soup to simmer for another 2-3 minutes until the spaetzle is heated.
If you are using light sour cream, you will see a few white spots in your soup, where the sour cream did not completely dissolve. I’m sure there’s some science behind this, but the soup still tastes AMAZING and it saves a few calories.
If you are using light sour cream, which I often do, you will see a few white spots in your soup, where the sour cream did not completely dissolve. I’m sure there’s some science behind this, but the soup still tastes AMAZING and it saves a few calories.
Paprika Chicken And Chickpea Soup
This website uses cookies to help the website function and to help us understand how you interact with it. If you continue to use this website, it is assumed that you are okay with it.AcceptPrivacy policyThis Chicken Paprikash Soup brings all the same comfort as chicken noodle soup, but with a paprika flavoured broth and a bit of sour cream added to the mix.
This Chicken Paprikash Soup brings all the same comforting feels as chicken noodle soup, but with a delicious paprika flavoured broth and a bit of sour cream tang added to the mix.
Chicken – you can use boneless chicken breast or boneless chicken thighs. You could also use already cooked, leftover chicken or rotisserie chicken. Even if the chicken is already cooked, go ahead and do the poaching step (boiling in the bit of broth), so you can mash/shred the chicken.
Instant Pot Chicken Paprikash (paprikás Csirke)
Canned Tomatoes – again, use what you have or prefer. I’ve used whole, peeled canned tomatoes here, that I hand crushed. You could use diced, crushed or even canned cherry tomatoes. Note that the base recipe calls for only the smaller 14oz can of tomatoes or half of one the large cans of tomatoes.
Egg Noodles – I confess, I have a thing for flat egg noodles (Lancia brand, specifically). That’s what I’ve used here. You can use the curly variety or the no yolks type, as you like.
Paprika – common sweet paprika is recommended here. I don’t suggest hot paprika, as it would be too much (and red pepper flakes are used here if you’d like a touch of warmth). I also don’t suggest smoked paprika, unless you are a real fan of the smoky flavour.
Hungarian Chicken Paprikash
Like all noodle soups, this soup will thicken when made ahead or after refrigerating leftovers. You can thin it back out by adding more broth or water (or a combination) to the soup. You may need to add 1-2 cups more.
This soup isn’t ideal for freezing with the noodles in it, as they tend to get mushy after the freeze/thaw process. If you wanted to leave the noodles out and add later when ready to use the soup, that would work.
Note 1: You can use cooked, leftover chicken or chicken from a rotisserie chicken. Use about 1 1/2-2 cups. Simmer the cooked chicken, as done with the raw chicken, to soften it up to mash.
Creamy Hungarian Paprikash Chicken Paprika Soup Recipe
Variations: You can add very finely chopped carrot and/or celery with onion mix, if you like. You could also stir in a bit of baby spinach during the last few minutes of cooking. In both cases, you may need to add a bit more broth or water to thin the soup, as needed.
Re-heating and Freezing: If making ahead or for left-over soup, note that the noodles will absorb much of the liquid in the soup as it sits. To re-heat add additional chicken broth or water, a bit at a time as reheating, until the desired consistency. You may need to add up to 2 cups.
Calories: 300 kcal , Carbohydrates: 34 g , Protein: 23 g , Fat: 9 g , Saturated Fat: 4 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 3 g , Trans Fat: 0.1 g , Cholesterol: 73 mg , Sodium: 605 mg , Potassium: 890 mg , Fiber: 4 g , Sugar: 6 g , Vitamin A: 1566 IU , Vitamin C: 16 mg , Calcium: 96 mg , Iron: 3 mg
Authentic Chicken And Potato Paprikash With Dumplings
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!This is hands down one of my favorite recipes. Chicken paprikash only came onto my foodie radar a few years ago, and it wasn’t until one of my favorite local restaurants transformed the traditional Hungarian dish into a soup that it really caught my attention.
Sweet paprika is where it’s at when it comes to making a traditional paprikash. Paprika is a variety of sweet red peppers that have been transformed into a powdered form. It’s a little bit sweet and a tiny bit bitter but adds wonderful depth of flavor to many different dishes.
There is such a thing as ‘hot paprika’ – and if you really want a soup that can clear out your sinuses, you can swap out the sweet for the heat in this recipe if you want.
Best Chicken Paprikash Soup Recipes
I find that a blend of sweet and hot paprika can really add a new level of deliciousness to this soup, but do whatever your taste buds prefer!
The only kind of paprika I would recommend avoiding for this recipe are smoked varieties. Unless you’re into that smoky flavor, traditional paprikas are much better off as the star of this dish!
I used to think that shredding meats by using two forks was tedious and time consuming – not to mention unless you were meticulous, the end result would be more of a chunky meat rather than a shredded one.
Chef John's Chicken Paprikash
The best way to shred your chicken – not only for this recipe, but for any recipe that calls for shredded chicken – is to first boil it until it has been cooked through then while it’s cooling, use a hand mixer to shred the meat!
I just have your run of the mill hand mixer. While the chicken is still steaming hot, place it into a large bowl and put in the hand mixer whisks. I usually start on a low speed and gradually increase the speed for a finer shred.
Instead of taking 10 minutes to get a nice fine shred, you can achieve the same effect in just seconds with your hand mixer! I’ll truly never use a different method – this one works way too well.
Chicken Paprikash Soup
The secret ingredient to this soup, in fact, is not the chicken nor the paprika. Instead, it’s the SPAETZEL. Spaetzel is a type of Hungarian noodle that is small, almost chunky bits of egg noodles. Think: a cross between orzo and dumplings.
Spaetzel add awesome texture to many kinds of soup, but nothing short of spectacular when added to paprikash soup! The soup is almost a like chicken and dumplings in a paprika sauce – which is a-okay by me.
You can either make your spaetzel from scratch or scope out your local grocery deli for premade varieties. I’ve had luck finding spaetzel located near the pierogies and frozen noodles at my home stores. Though I haven’t tried it myself, you can probably get away with subbing gnocchi
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