This Soup Is Inspired by Classic Chicken Paprikash

 This hearty soup takes inspiration from Hungarian chicken paprikash, with a creamy, paprika-flavored broth studded with tomatoes, bell pepper and chicken. We like tender, flavorful chicken thighs, but chicken breast will work too. If you don’t have hot paprika, add chili powder or cayenne pepper to taste.

By 

Amanda Stanfield

Amanda Stanfield

Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie.

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Published on December 24, 2023

 Tested by 

Marianne Williams

 Reviewed by Dietitian 

Emily Lachtrupp, M.S., RD

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PHOTO: 

PHOTOGRAPHER: ROBBY LOZANO, FOOD STYLIST: MARGARET DICKEY, PROP STYLIST: JULIA BAYLESS

Active Time:

30 mins

Total Time:

40 mins

Servings:

6 servings

Nutrition Profile:

Sesame-Free Nut-Free Soy-Free High-Protein

PHOTOGRAPHER: ROBBY LOZANO, FOOD STYLIST: MARGARET DICKEY, PROP STYLIST: JULIA BAYLESS

Ingredients

• 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

Local Offers

Santa Clara, CA 95054 

Directions

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.

   

   PHOTOGRAPHER: ROBBY LOZANO, FOOD STYLIST: MARGARET DICKEY, PROP STYLIST: JULIA BAYLESS

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.

   

   PHOTOGRAPHER: ROBBY LOZANO, FOOD STYLIST: MARGARET DICKEY, PROP STYLIST: JULIA BAYLESS

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.

   

   PHOTOGRAPHER: ROBBY LOZANO, FOOD STYLIST: MARGARET DICKEY, PROP STYLIST: JULIA BAYLESS

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.

   

   PHOTOGRAPHER: ROBBY LOZANO, FOOD STYLIST: MARGARET DICKEY, PROP STYLIST: JULIA BAYLESS

To make ahead

Refrigerate in an airtight container for up to 3 days. Add additional broth to loosen as needed.

Nutrition Information

Serving Size: 1 1/2 cups

Calories 355, Fat 13g, Saturated Fat 4g, Cholesterol 121mg, Carbohydrates 30g, Total Sugars 9g, Added Sugars 0g, Protein 29g, Fiber 5g, Sodium 552mg, Potassium 701mg