This Paprika Chicken Soup: Remake and customize the popular Hungarian dish with the comfort of home with fresh, lighter ingredient choices. This chicken paprika soup is a satisfying weeknight dinner with its robust flavors and vibrant colors.
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Why we all love this recipe
Adaptable: Whether you have leftover rotisserie chicken or prefer boneless chicken thighs, this Hungarian-inspired recipe is highly flexible to suit your fridge(similar to this Chinese-inspired Hibachi soup).
Effortless Dinner: Quick and easy to whip up, this Paprika chicken soup is the perfect solution for a delicious dinner on busy evenings, especially during cold weather.
Adjust the Heat: You can easily modify the soup's spiciness(check this roasted red pepper soup or this spicy chicken soup if you are searching for spicy soups) to cater to your family's taste preferences by adjusting the amount of paprika.
Simple Ingredients: Make this soup with everyday pantry staples and fresh produce.
What's the specialty of this Paprika chicken soup?
Chicken Paprikash Soup is a classic comfort food from Hungarian cuisine. It's known for its rich, smoky flavor from paprika, a popular spice in Hungary.
You can easily make the traditional Hungarian dish, Paprika Soup, at home without any extra trips to the grocery store. Our chicken paprika soup is a simple, flavorful recipe that brings the taste of Hungary to your kitchen using common ingredients.
The ingredients
Boneless, Skinless Chicken Breasts: Swap with boneless chicken thighs or leftover rotisserie chicken(like this pan-fried garlic chicken) for convenience.
Olive Oil: You can choose canola or vegetable oil as alternatives.
Onion: In this paprika chicken soup recipe, yellow onions give a hint of sweetness; however, red onions work great, too.
Garlic: I have used freshly minced garlic; you may also use garlic powder.
Paprika: This is the main ingredient that provides the best flavor to the soup. Swap with smoked paprika; on the other hand, sprinkle in cayenne pepper or red pepper flakes for a spicy twist.
Herbs: I have used dried thyme; feel free to swap it with fresh or oregano.
Chicken Broth: Use homemade or store-bought.
Diced Tomatoes: Canned or fresh tomatoes work equally well.
Veggies: I have used carrots, sweet potatoes, and red bell peppers. These veggies add color, texture, and nutrients. Feel free to swap in other vegetables like peas or green beans.
How to make it?
Place a large saucepan/dutch oven over medium-high heat and stir in olive oil. Add the chicken breasts to the pot. Cook them for 2-3 minutes or until they turn brown on both sides.
Take the chicken out of the pan and put it to the side.
Next, turn the heat to medium and toss onion and minced garlic into the pan.
Sauté the onion for 5 minutes or until it turns translucent.
Now add paprika, thyme, salt, and black pepper. Stir until the spices combine well with the onion and garlic.
Add the kept-aside seared chicken, diced tomatoes, carrots, sweet potatoes, and bell peppers. Stir in the chicken broth and water.
Allow it to cook for about 12 minutes.
Turn to medium-low heat and allow the vegetables to become tender. Meanwhile, take the chicken out of the pot. Grab two forks to separate the chicken breast into smaller, bite-sized chunks. And set aside.
Now, the shredded chicken pieces are back in the pot. And let everything cook together in low heat for about five more minutes.
Transfer the paprika chicken soup to the bowls and serve it hot.
What to serve with?
Salad: A fresh, crisp salad is excellent.
Bread Rolls: Crusty bread rolls(like this no-cheese garlic bread or this spicy garlic bread) are perfect for dipping into paprika chicken soup.
Grains: Quinoa or brown rice can be served on the side or added directly into the soup for a more filling dish.
Potato Wedges: Baked potato wedges seasoned with herbs(try these Cajun potato wedges or roasted sweet potatoes) offer a comforting side that complements the soup's richness.
Panini: This paprika chicken salad with grilled panini makes for a hearty, complete meal.
How do you store the leftovers?
In the Refrigerator: Store the leftover paprika chicken soup in airtight containers for up to 3-4 days.
Freezer: For extended storage, freeze the leftover chicken paprika soup in freezer-safe containers for up to 3 months.
Thawing: Thaw the frozen paprika chicken soup overnight in the refrigerator or quickly melt it using the defrost setting on your microwave.
Reheating: Warm the soup over the stovetop on medium heat until hot, stirring occasionally.
Variations
Chicken Paprikash Soup with Dumplings: Add dumplings into simmering paprika chicken soup, allowing them to cook and soak up the flavors. And serve as a main course.
Sweet Hungarian Chicken Paprikash Soup: Choose sweet paprika and sour cream for a richer like the classic Hungarian dish.
Creamy Chicken Paprikash Soup: Add a swirl of cream to the soup and turn this soup into a creamy delight.
As a meal: Toss in cooked egg noodles just before garnishing for a fulfilling meal.
In Slow Cooker: This recipe is suitable for slow cookers, too.
Tools needed
Sharp Chef's Knife: A good quality knife makes prepping work of this paprika chicken soup quicker and safer.
Ladle: A spoon with a good grip ensures easy and mess-free serving.
Cutting Board: A durable cutting board provides a stable, safe surface for all your chopping and slicing.
Tips for the Best Results
Brown the Chicken: Take the time to brown the chicken breasts properly. This process adds a rich flavor to the chicken and leaves tasty bits in the pot of paprika chicken soup.
Sauté Onion Thoroughly: Sauté onions and garlic until translucent to ensure they release their maximum flavor.
Simmer: Let the soup simmer gently. Rushing this process can affect the tenderness of the chicken and the melding of flavors.
Fresh Herbs for Garnishing: Adding fresh parsley, green onions, or dill at the end adds a refreshing flavor to this paprika chicken soup.
Printable recipe card
Paprika Chicken Soup
Ingredients
- 4 boneless skinless chicken breasts-2
- 1 tablespoon olive oil
- 1 cup onion chopped
- 3 cloves garlic minced
- 2 teaspoon paprika
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 cups chicken broth
- 2 cups water
- 1 cup tomatoes diced
- 1 cup carrots diced
- 1 cup sweet potatoes diced
- 1 cup bell peppers diced
- ½ cup fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened.
- Add chicken breasts to the pot and cook until browned on all sides.
- Stir in paprika, thyme, dried parsley, salt, and black pepper to coat the chicken evenly.
- Pour in chicken broth and bring to a boil. Reduce heat and let simmer for 20 minutes.
- Remove the chicken from the pot and shred it using two forks.
- Add diced tomatoes, carrots, sweet potatoes, and bell peppers to the pot. Simmer for an additional 10 minutes or until vegetables are tender.
- Return shredded chicken to the pot and stir in fresh parsley.
- Cook for 5 more minutes, then serve hot.
Notes
- You can refrigerate Paprika Chicken Soup in airtight containers for upto 3-4 days.
- This soup is good to store in the freezer for up to 3 months.
- To thaw, leave this soup in the fridge overnight or gently use the microwave.
- To reheat, transfer to a pan, and over medium heat, reheat until it is warm and by stirring occasionally. Avoid boiling.
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