Go Back
+ servings
overhead picture of chicken paprika soup and le creuset pot
Print

Chicken Paprikash Soup

Easy chicken paprikash soup is bound to be your new go to favorite! Its full of rich comforting flavor, creamy, and more filling than your standard classic soup recipe. This chicken paprika soup is loaded with veggies too so its as healthy as it is delicious!
Course Soup and Stew
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 245kcal

Ingredients

  • 2 Tbsp. butter
  • 1/2 cup white whole wheat flour
  • 1 large onion, diced
  • 2 red bell peppers, diced
  • 4 stalks of celery, sliced
  • 6 large carrots, peeled and sliced
  • 1 Tbsp. minced garlic
  • 1/2 tsp. dried tarragon
  • 1/2 tsp. dried oregano
  • 1 Tbsp. sweet Hungarian paprika
  • 1/2 tsp. black pepper
  • 2 tsp. salt (adjust to taste, depends on saltiness of broth used)
  • 8 cups low-sodium chicken stock or broth
  • 1 can diced tomatoes (14.5 oz)
  • 3 cups cooked chicken torn into bite sized pieces*
  • 1/2 cup sour cream
  • 3 Tbsp. chopped parsley
  • 3 cups baby spinach, roughly chopped

Instructions

  • Heat butter in a large stockpot over medium heat. Sauté the onion, red pepper, celery, and carrot for 8-9 minutes until vegetables are starting to brown and onions are translucent.
  • Add the garlic, tarragon, oregano, paprika salt and pepper. Cook, stirring, for 3 or 4 minutes until aromatic. 
  • Add flour and stir until absorbed to make a roux. Slowly whisk in 1 cup of chicken broth. Add 1 more cup and whisk in before slowly pouring in the remaining chicken broth and tomatoes.
  • Increase heat to high and bring to a boil.
  • Add the sour cream and stir to dissolve. Add chicken, reduce heat and simmer for 10 minutes.
  • Remove from heat and add spinach and parsley. Garnish individual bowls with parsley if desired when serving.

Notes

*A rotisserie chicken can be used or you can create your own. To do this, preheat the oven to 400° F. Rub two chicken breasts with oil and then season with salt and pepper. Bake chicken for 15 to 20 minutes until cooked through. Let cool enough to handle and then roughly shred with two forks into bite sized pieces.
**Recipe adapted from Spark People Mama Leone's Soup

Nutrition

Calories: 245kcal | Carbohydrates: 21g | Protein: 21g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 53mg | Sodium: 328mg | Potassium: 987mg | Fiber: 5g | Sugar: 6g | Vitamin A: 11370IU | Vitamin C: 59.2mg | Calcium: 115mg | Iron: 3.1mg