Hungarian Chicken Paprika Soup
Learn how to make homemade Chicken Paprika Soup. Our easy creamy Hungarian soup recipe is inspired by the dish Chicken Paprikash.
Servings: 4
Calories: 470kcal
Equipment
- French knife
- measuring cups
- measuring spoons
- Large pot or Dutch Oven
- Wooden spoon or spatula
Ingredients
- 2 tbsp Butter
- 2 tbsp Sweet Paprika
- 1 Spanish Onion finely chopped
- 1 tbsp Garlic minced
- 1 tbsp All Purpose Flour
- 14 oz Canned Diced Tomatoes
- 1 Red Bell Pepper finely chopped
- 3 cups Chicken Stock
- 1/4 cup Dry Sherry
- 3 cups Roast Chicken shredded
- 2 cups Cooked Egg Noodles
- 3/4 cup Sour Cream
- Salt and Pepper
- 3 tbsp Parsley finely chopped
Instructions
- In a large pot or Dutch Oven, melt the butter with the paprika over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes. Sprinkle in the flour and cook, stirring, for 2 minutes. Stir in the tomatoes. Cook, stirring, until the mixture begins to simmer and thicken. Stir in the bell pepper, chicken broth and sherry. Cover and simmer over medium heat, stirring occasionally, until the pepper is tender, 15 to 20 minutes.
- Add the shredded roast chicken and egg noodles. Cook just to heat through. Stir in the sour cream then season with salt and pepper. Garnish with the chopped parsley before serving.
Nutrition
Calories: 470kcal | Carbohydrates: 35.7g | Protein: 22.2g | Fat: 25.2g | Saturated Fat: 12.1g | Cholesterol: 125mg | Sodium: 707mg | Potassium: 746mg | Fiber: 4.6g | Sugar: 6.6g | Calcium: 115mg | Iron: 2mg