Creamy Chicken Paprikash Soup
This Chicken Paprikash Soup is everything I love about the classic Hungarian dish. It's creamy, paprika-rich, and cozy as can be, but in a spoon-worthy soup form. Tender chicken, sweet Hungarian paprika, bell peppers, sour cream, and noodles come together in one pot for the ultimate comforting meal. Ready in under an hour and absolutely bursting with flavor!
📌 Soup Summary
- 🍲 What it is: A creamy, Hungarian-inspired chicken paprikash soup made with sweet paprika, tender chicken, peppers, and noodles.
- ⭐ Why it's great: Deep flavor in under an hour, incredibly comforting, and perfect for weeknights or chilly days.
- 😌 Texture: A velvety, paprika-rich broth with noodles and chicken.
- 🔄 Dietary notes: Adjustable to make it spicy, gluten-free, lighter, or veggie-loaded.
- ⏱️ Shortcuts: Rotisserie chicken and egg noodles make this a fast but flavor-packed dinner.
Summarize & Save This Content On
If you love cozy, paprika-forward chicken dishes, this creamy chicken paprikash soup is about to be your new cold-weather favorite. It takes all the comforting flavors of classic paprikash - sweet paprika, peppers, onions, and sour cream - and transforms them into a rich soup with tender chicken and noodles.
It's right at home on your dinner rotation next to favorites like my chicken tortellini soup! Best of all? This is a simple, weeknight-friendly recipe that tastes like it simmered for hours.
My Kind of "Dinner in One Pot"
I have a soft spot for noodle soups that feel like real, satisfying meals. They're the kind of dishes you don't have to "serve with something else" just to feel full. And this Chicken Paprikash Soup? Oh, it checks every box. From the creamy paprika broth, to the juicy chicken and noodles. It's basically my love language.
It also fits perfectly into my whole soup-as-a-meal philosophy. I'm always looking for ways to take classic dishes and turn them into cozy, modern soups that feel familiar but fun. This recipe is everything I adore: bold flavor, easy steps, and a bowl that warms you right down to your toes, just like my fan-favorite lasagna soup.
LynIngredients + Substitutions
- Butter: A bit of butter gives the soup a rich, comforting base and helps the onions and peppers caramelize so they release even more sweetness and flavor into the broth.
- Onion & Red Bell Pepper: These classic paprikash vegetables soften into the soup and add natural sweetness, depth, and a subtle savory backbone that balances the paprika perfectly.
- Sweet Paprika: This is the heart of the recipe and the main source of flavor, color, and warmth. Hungarian sweet paprika gives the soup its signature deep red hue and sweet-savory aroma, so choose the best-quality paprika you can find.
- Chicken Broth: Low-sodium broth keeps the flavors balanced and lets the paprika shine. If you want an extra-rich base, you can use my rotisserie chicken broth for even more depth and homemade comfort.
- Canned Chopped Tomatoes: Tomatoes add just the right amount of brightness and acidity to balance the creamy paprika broth, keeping the soup from tasting too heavy.
- Shredded Chicken: Using rotisserie chicken or leftover cooked chicken makes this recipe wonderfully quick, and a mix of white and dark meat gives you the best combination of tenderness and flavor.
- Full-Fat Sour Cream + Milk + Flour: Whisked together, this trio melts into the broth and transforms it into a silky, slightly thickened, ultra-creamy base that makes chicken paprikash soup so irresistible.
- Egg Noodles or Spaetzle: Either option works beautifully - egg noodles give you classic American comfort vibes, while spaetzle leans more Hungarian and gives the soup a wonderfully chewy, cozy texture.
Check the recipe card below for the full ingredient list and quantities of each one.
Recipe Variations
- Hot & Spicy Version: If you love a little heat, swap in some Hungarian hot paprika or add a pinch of crushed red pepper flakes. A small amount of smoked paprika also adds depth without overwhelming the dish.
- Gluten-Free Version: You can easily make this recipe gluten-free by using gluten-free egg noodles or cooked white rice. Replace the flour with cornstarch whisked into the sour cream mixture for the same creamy texture.
- Lightened-Up Version: For a lighter soup, use whole-milk Greek yogurt instead of sour cream and swap the whole milk for 2%. Reducing the butter slightly also keeps the flavor rich while lowering the heaviness.
- Veggie-Loaded Version: If you want a bulkier, more nutritious bowl, add mushrooms, carrots, zucchini, or extra bell peppers. Spinach or kale can be stirred in at the end for a burst of color and added greens.
How to Make Chicken Paprikash Soup
Step 1: Cook the veggies. Melt the butter in a large pot over medium heat, then cook the onions and peppers until softened and lightly golden. Add the garlic and cook just until fragrant, about 30-60 seconds.
Step 2: Add the paprika. Remove the pot from the heat and stir in the paprika, salt, and pepper to bloom the spices without burning them.
Step 3: Add ingredients. Pour in the broth, tomatoes, and shredded chicken. Return the pot to the heat, bring everything to a boil, then reduce to a simmer for 10 minutes.
Step 4: Cook the noodles. Cook the noodles or spaetzle separately in well-salted water. Drain well when they're cooked.
Step 5: Mix the thickener. Whisk together the sour cream, milk, and flour until smooth and lump-free in a small bowl.
Step 6: Thicken. Add the sour cream mixture to the soup and whisk well. Simmer for 3-5 minutes until the broth thickens slightly.
Step 7: Add the noodles. Stir in the cooked noodles.
Step 8: Taste and serve. Taste and adjust seasoning if needed. Finish the soup with chopped parsley.
Lyn's Top Tips
- Choose Quality Paprika: Use Hungarian sweet paprika if you can. It makes a dramatic difference in both flavor and color.
- Add Paprika Off Heat: Always remove the pot from the heat before stirring in the paprika, as high heat can scorch it and turn the flavor bitter.
- Cook Noodles Separately: Boil the noodles or spaetzle in a separate pot so they keep their texture and don't absorb too much of the broth.
- Store Smart for Make-Ahead Meals: Keep the soup and noodles in separate containers when storing so the pasta doesn't soak up all the liquid.
Soup-er Toppings & Serving Suggestions
This soup is hearty enough to enjoy as a full meal on its own, but adding a simple side can make dinner feel extra special.
- Warm crusty dinner rolls are perfect for dipping into the creamy paprika broth, and ricotta and tomato toasts add a fresh, bright contrast to the rich flavors of the soup.
- If you're craving something extra cozy, a grilled cheese with brie makes an indulgent pairing that turns this into a true comfort-food feast.
- For a lighter option, serve it with a simple cucumber salad, roasted vegetables, or a crisp green salad with lemon vinaigrette.
Recipe FAQs
It's a soup-version of Hungarian chicken paprikash, a creamy, paprika-based chicken dish, but made lighter, brothier, and with added noodles or spaetzle.
Hungarian sweet paprika gives the most authentic flavor and vibrant red color. Avoid smoked paprika as the primary paprika as it changes the flavor profile dramatically, but a pinch can be added for a slightly smoky flavor.
Paprika burns quickly and becomes bitter. Removing the pan from the heat helps the spices "bloom" properly and gives the soup its signature red color.
Yes! Make the soup as written, but store the noodles separately. The soup freezes well for up to 3 months, but the pasta should be cooked fresh.
Yes. Traditional paprikash doesn't always include tomatoes. The soup will be slightly richer and less bright.
This soup is everything I love about transforming classic dishes into cozy, modern soups, just like this Philly cheesteak soup! It has big flavor, creamy broth, and noodles that make it feel like a whole meal in a bowl. It's easy enough for weeknights but special enough to serve company, especially paired with warm bread or toasty sides.
If you love this style of hearty, flavorful soup, try my chicken pumpkin soup next. They're all perfect for keeping your soup nights fresh and delicious.
More Comforting Soup Recipes
Did you try this soup recipe? Please leave a 5 ⭐️⭐️⭐️⭐️⭐️ rating if you loved it and your comments below! For more recipes, you can follow along on Facebook, Instagram, and Pinterest!
Chicken Paprikash Soup
Ingredients
- 2 tablespoons butter
- 1 white or yellow onion diced
- 1 red bell pepper diced
- 2 garlic cloves minced or pressed
- ¼ cup sweet paprika
- 1 teaspoon salt plus more to taste
- ½ teaspoon freshly cracked black pepper plus more to taste
- 8 cups low-sodium chicken broth 2 quarts
- 1 14-ounce can chopped tomatoes undrained
- 2 ½ cups shredded chicken white and/or dark meat
- 1 cup full-fat sour cream
- ¼ cup milk whole or 2%
- ¼ cup all-purpose flour
- 6 ½ ounces egg noodles or frozen spaetzle, 4 cups
- Chopped flat-leaf parsley to serve
Instructions
- Heat the butter in a large soup pot over medium heat until melted. Add the diced onion and red bell pepper and cook, stirring frequently, for 7-8 minutes or until the onions start to turn golden.
- Add the garlic and cook, stirring consistently, for 30-60 seconds or until fragrant.
- Remove the pan from the heat (the paprika can burn easily, making it bitter) and stir in the sweet paprika, salt, and pepper until well combined.
- Stir in the chicken broth, canned tomatoes, and shredded chicken. Return the pan to high heat and bring the soup to a boil. Reduce the heat to medium and simmer uncovered for 10 minutes.
- While the soup simmers, cook the noodles or spaetzle according to the package directions in heavily salted water. Drain well.
- Whisk the sour cream, milk, and flour together in a small mixing bowl until smooth.
- Add the sour cream mixture into the soup and stir very well to dissolve the sour cream. Bring to a simmer and cook for 3-5 minutes or until the soup has thickened. Use a whisk to break up any lumps in the soup that appear right after adding the flour mixture.
- Stir in the cooked and drained noodles. Season the soup to taste with salt and cracked pepper, and serve hot, garnished with chopped flat-leaf parsley if desired. Enjoy!
Recipe Tips
- Choose Quality Paprika: Hungarian sweet paprika gives the best flavor and the richest color, so use it if you can.
- Add Paprika Off Heat: Stir in the paprika after removing the pot from the heat to avoid scorching and bitterness.
- Cook Noodles Separately: Boil the noodles or spaetzle on their own so they stay tender and don't soak up all the broth.
- Store Smart: For make-ahead meals, store the soup and noodles separately to keep the pasta from absorbing too much liquid.
