Paprika Chicken Soup
Paprika chicken soup, a delicious blend of chicken, and vegetables with rich paprika flavors for a satisfying weeknight dinner. Tasty & Quick
Servings 4 Servings
Calories 124kcal
Ingredients
- 2 chicken breasts boneless & skinless
- 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
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- To Store: Refrigerate the leftover paprika chicken soup in airtight containers for 3-4 days.
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- To Freeze: For extended storage, freeze the leftover chicken paprika soup in freezer-safe containers for up to 3 months.
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- To Thaw: Thaw the frozen paprika chicken soup overnight in the refrigerator or quickly melt it using the defrost setting on your microwave.
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- To Reheat: Warm the soup over the stovetop on medium heat until hot, stirring occasionally.
Nutrition
Calories: 124kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 1218mg | Potassium: 476mg | Fiber: 4g | Sugar: 7g | Vitamin A: 12370IU | Vitamin C: 64mg | Calcium: 68mg | Iron: 2mg