Old Fashioned Chicken Paprikash Soup Recipe

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paprikash soup spaetzel

What’s Up, Hungry People

It’s the most wonderful time of the year – SOUP SEASON!

This is hands down one of my favorite recipes. Chicken paprikash only came onto my foodie radar a few years ago, and it wasn’t until one of my favorite local restaurants transformed the traditional Hungarian dish into a soup that it really caught my attention.

Traditional chicken paprikash is made with bone-in chicken legs or breasts that are slowly simmered in a paprika-infused sauce.

chicken paprikas

Here’s What You Need

  • Chicken breast: Provides the protein base of the soup.
  • Onion: Adds depth and sweetness to the broth.
  • Carrot: Brings a bit of sweetness and color.
  • Garlic: Offers a punch of flavor and aroma.
  • Butter: Creates a rich and creamy texture.
  • Flour: Helps to thicken the soup.
  • Chicken broth: The liquid base that carries all the flavors.
  • Sweet paprika: Adds a sweet, peppery flavor.
  • Hungarian or smoked paprika: Enhances the depth with a smoky or intense taste.
  • White pepper: Gives a mild peppery heat.
  • Sherry or white wine: Deglazes the pot and adds complexity.
  • Sugar: Balances the flavors.
  • Spaetzle: Adds a hearty, dumpling-like texture.
  • Plain Greek yogurt: Adds creaminess and tang.
  • Salt & pepper: Essential for seasoning.
  • Fresh parsley: Provides a fresh, vibrant garnish.

What Kind of Paprika Should I Use?

Sweet paprika is where it’s at when it comes to making a traditional paprikash. Paprika is a variety of sweet red peppers that have been transformed into a powdered form. It’s a little bit sweet and a tiny bit bitter but adds wonderful depth of flavor to many different dishes.

If you can find it at your store, traditional Hungarian-style paprika will really put forth a wonderful soup.

What About Hot Paprika?

There is such a thing as ‘hot paprika’ – and if you really want a soup that can clear out your sinuses, you can swap out the sweet for the heat in this recipe if you want.

I find that a blend of sweet and hot paprika can really add a new level of deliciousness to this soup, but do whatever your taste buds prefer!

Paprika to Avoid!

The only kind of paprika I would recommend avoiding for this recipe are smoked varieties. Unless you’re into that smoky flavor, traditional paprikas are much better off as the star of this dish!

best chicken paprikash soup

Chicken Shredding Tips!

I used to think that shredding meats by using two forks was tedious and time-consuming – not to mention unless you were meticulous, the end result would be more of a chunky meat rather than a shredded one.

That is, until I learned the hand mixer trick.

The best way to shred your chicken – not only for this recipe, but for any recipe that calls for shredded chicken – is to first boil it until it has been cooked through then while it’s cooling, use a hand mixer to shred the meat!

I just have your run-of-the-mill hand mixer. While the chicken is still steaming hot, place it into a large bowl and put in the hand mixer whisks. I usually start on a low speed and gradually increase the speed for a finer shred.

Instead of taking 10 minutes to get a nice fine shred, you can achieve the same effect in just seconds with your hand mixer! I’ll truly never use a different method – this one works way too well.

Spaetzle – The Secret Ingredient

The secret ingredient to this soup, in fact, is not the chicken nor the paprika. Instead, it’s the SPAETZLE. Spaetzle is a type of Hungarian noodle that is small, almost chunky bits of egg noodles. Think: a cross between orzo and dumplings.

Spaetzle adds awesome texture to many kinds of soup, but nothing short of spectacular when added to paprikash soup! The soup is almost like chicken and dumplings in a paprika sauce – which is a-okay by me.

You can either make your spaetzle from scratch or scope out your local grocery deli for premade varieties. I’ve had luck finding spaetzle located near the pierogies and frozen noodles at my home stores. Though I haven’t tried it myself, you can probably get away with subbing gnocchi if you can’t find spaetzle at your grocery store.

easy chicken paprikash

Let’s Cook

Boil the chicken breast until cooked through, about 20-30 minutes. While the chicken is still hot, use a hand mixer to finely shred it. Trust me, this method is a game-changer. Season with salt and pepper to taste, and set it aside.

Making the Base

In a soup pot over medium-high heat, add two tablespoons of butter. Sauté the onions and carrots until tender, about 5-10 minutes. Add in the minced garlic and let it get fragrant.

Creating the Roux

Sprinkle the flour over the veggies and add the remaining butter to form a simple roux. Stir constantly until the flour and butter coat the onions and carrots. When the roux turns golden, season with sweet paprika, Hungarian or smoked paprika, sugar, and white pepper. If you’re feeling adventurous, add a pinch of cayenne pepper for some extra heat.

Deglazing and Simmering

Deglaze the pot with the sherry, scraping up any browned bits from the bottom. Pour in the chicken broth and bring it to a rolling bubble. Let it simmer for about 30 minutes, allowing all those flavors to meld together beautifully.

Adding Spaetzle and Chicken

Reduce the heat to medium and add the spaetzle and shredded chicken. Simmer for another 10 minutes to cook the spaetzle and heat the chicken through.

Finishing Touches

Stir in the Greek yogurt to give the soup a creamy, tangy finish. Remove from heat and get ready to serve. Ladle the soup into bowls and garnish with a dollop of Greek yogurt and a sprinkle of fresh parsley for a pop of color.

Tips for Perfect Chicken Paprikash Soup

  • Choosing the Right Paprika: Use sweet or Hungarian paprika for authentic flavor. Avoid smoked paprika unless you love smoky notes.
  • Shredding Chicken Quickly: A hand mixer shreds boiled chicken in seconds, saving you time and effort.
  • Perfect Spaetzle: Look for spaetzle in the deli or frozen section of your grocery store. Gnocchi can be a great substitute.
  • Adjusting Heat Levels: Add a pinch of cayenne pepper if you like a bit more spice. Balance with a little extra sugar if needed.
  • Serving Suggestions: Pair this soup with crusty bread or a simple salad for a complete meal.
chicken paprikash soup recipe

There’s nothing quite like a bowl of chicken paprikash soup to warm you up on a chilly evening. This rich, flavorful soup combines tender shredded chicken, a hint of sherry, and a burst of paprika with comforting spaetzle for a meal that hits the spot. Plus, with a few simple ingredients and some easy steps, you’ll have a delicious pot of soup ready in no time. Don’t forget to garnish with a dollop of Greek yogurt and a sprinkle of parsley for that perfect finish. I hope this becomes one of your go-to recipes for soup season. Happy cooking, Hungry People!

paprikash soup spaetzel

Old Fashioned Chicken Paprikash Soup

The Starving Chef
This chicken paprikash soup offers a rich, paprika-infused broth with tender chicken and spaetzle.
No ratings yet
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Soup
Cuisine International, Soup
Servings 4

Ingredients
  

  • 1 chicken breast cooked & shredded
  • 1 onion chopped
  • 1 carrot chopped
  • 1 tablespoon garlic minced
  • 6 tablespoons butter
  • ¼ cup flour
  • 6 cups chicken broth
  • 2 tablespoons sweet paprika
  • 1 teaspoon Hungarian paprika or smoked paprika
  • 1 teaspoon white pepper
  • ¼ cup sherry or white wine
  • 1 tablespoon sugar
  • 2 cups spaetzel
  • 1 cup plain Greek yogurt + more for topping
  • ½ teaspoon cayenne pepper optional for heat
  • salt & pepper to taste
  • fresh parsley for topping

Instructions
 

  • Boil the chicken breast until cooked through, about 20-30 minutes. Use a hand mixer to finely shred the chicken. Season with salt and pepper to taste, and set aside.
  • In a soup pot over medium-high heat, add two tablespoons of butter. Sauté the onions and carrots until tender, about 5-10 minutes. Add in the minced garlic.
  • Sprinkle the flour over the contents of the pot and add the remaining butter to form a simple roux. Stir constantly until the flour and butter coat the onions and carrots.
  • When the roux is golden, season with sweet paprika, Hungarian or smoked paprika, sugar, and white pepper. Deglaze the bottom of the pot with the sherry, scraping up any browned bits on the bottom.
  • Pour in the chicken broth and bring to a rolling bubble. Simmer for 30 minutes.
  • Reduce the heat to medium and add the spaetzle and shredded chicken. Simmer for 10 minutes to cook the spaetzle and heat the chicken through.
  • Stir in the Greek yogurt and remove from heat. Serve garnished with a dollop of yogurt and parsley for a pop of color. Enjoy!
Keyword chicken, noodles, soup
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