This one-pot smoked paprika chicken soup is based on the traditional Hungarian stew-like dish called chicken paprikash. It's made with paprikash's signature ingredients, like paprika and sour cream along with rotisserie chicken, mushrooms and chicken broth.
My ingredient notes:
- Even though this soup is inspired by Hungarian cuisine, I don't use Hungarian paprika but rather (Spanish) smoked paprika for it. I did a side-by-side test of this recipe with the two types of paprika. What I found was that a little bit of smokiness really enhances the flavors of this soup. It also works very well with the mushrooms and the chicken.
- You can use hot smoked paprika or mild (sweet) smoked paprika.
How to make it:
See full ingredient amounts and instructions in the recipe card below!
- Saute the onion.
- Add the mushrooms and cook until soft.
- Stir in chicken broth and bring to a boil.
- Stir in the noodles and cook.
- Stir in paprika and chicken and continue to cook until the noodles are soft.
- Let the soup cool for a minute, then stir in sour cream and serve.
Full Recipe
Smoked Paprika Chicken Soup
This smoked paprika chicken soup is full of flavor and comes together easily in just 30 minutes.
Equipment:
Ingredients:
Method:
- Heat the olive oil in the Dutch oven until shimmering.1 tablespoon mild olive oil
- Add onion and saute until starting to soften (2 to 3 minutes).⅓ cup finely diced yellow onion (you need between ⅓ and ½ of a small onion for that)
- Add mushrooms and cook uncovered, stirring often, until soft (about 4 minutes).4 ounces cremini mushrooms, quartered, stems removed
- Stir in the chicken broth, put on the lid and bring to a boil.2 cups chicken broth
- Stir in the egg noodles. Put the lid back on and and cook the soup, stirring occasionally, for 6 minutes.2 ounces uncooked egg noodles
- Stir in the paprika and the chicken. Continue to cook the soup until the noodles are soft (about another 2 to 3 minutes).1 teaspoon smoked paprika*, 1 cup shredded meat from a rotisserie chicken**
- Turn the heat off and let the soup cool for 1 minute, then stir in the sour cream and serve.3 tablespoons full-fat sour cream
Recipe notes:
*I like to use hot smoked paprika for a spicy soup but you can use mild (sweet), if you like.
**For reference, one whole rotisserie chicken yields about 3 cups of shredded meat.
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Nutrition (estimate only):
More smoked paprika chicken recipes:
- This chicken seasoning recipe is fantastic for any cut of chicken.
- This cajun marinade is perfect for boneless, skinless chicken breast.
- This dry rub for chicken wings is delicious on oven-baked wings.
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