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Paprika Chicken Soup
Paprika chicken soup, a delicious blend of chicken, and vegetables with rich paprika flavors for a satisfying weeknight dinner. Tasty & Quick
Course
Dinner, Side Dish
Cuisine
American, Hungarian
Prep Time
20
minutes
minutes
Cook Time
40
minutes
minutes
Servings
4
Servings
Calories
124
kcal
Author
Sujatha Muralidhar
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
Storing Ideas:
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.
Nutrition
Calories:
124
kcal
|
Carbohydrates:
19
g
|
Protein:
4
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
5
mg
|
Sodium:
1218
mg
|
Potassium:
476
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
12370
IU
|
Vitamin C:
64
mg
|
Calcium:
68
mg
|
Iron:
2
mg