Chicken Paprikash Soup
This hearty soup takes inspiration from Hungarian chicken paprikash, with a creamy, paprika-flavored broth studded with tomatoes, bell pepper and chicken.
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- Prep time
- 12 min
- Cook time
- 28 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon extra-virgin olive oil
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 2 medium red bell peppers, finely chopped
- 1 large sweet onion, chopped
- 6 cloves garlic, finely chopped
- 2 tablespoons paprika
- 3/4 teaspoon salt
- 1/2 teaspoon hot paprika
- 1 (15-ounce) can no-salt-added crushed tomatoes
- 6 cups reduced-sodium chicken broth
- 4 ounces whole-wheat egg noodles (about 1 1/4 cups)
- 3/4 cup sour cream
- 2 tablespoons all-purpose flour
- 1/4 cup loosely packed fresh flat-leaf parsley leaves
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook, stirring occasionally, until browned all over, 8 to 10 minutes.
- 2
Stir in bell peppers, onion and garlic; cook, stirring often, until softened, about 4 minutes. Add paprika, salt and hot paprika; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, scraping the bottom of the pot to loosen browned bits. Add broth; bring to a boil over high heat.
- 3
Stir in noodles; cover and reduce heat to low. Cook until the noodles are tender and the chicken is cooked through, about 8 minutes.
- 4
Stir sour cream and flour together in a small bowl until smooth. Stir into the soup. Cook, stirring occasionally, until the soup is thickened, 3 to 5 minutes. Top with parsley and serve.