Chicken Paprikash Soup

This Chicken Paprikash Soup is warm, creamy, and packed with sweet paprika flavor. Tender chicken, peppers, and noodles come together in a rich, creamy broth for a cozy meal that’s ready in under an hour. Perfect for weeknights and hearty enough to serve as a full meal in a bowl.

5 from 1 vote

Print Pin

Course: Main Course, Soup

Cuisine: Hungarian

Keyword: chicken paprikash soup

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: -8 servings

Calories: 438kcal

Author: Lyn Croyle

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.

Nutrition