Smoked Paprika Chicken Soup
This smoked paprika chicken soup is full of flavor and comes together easily in just 30 minutes.
Servings: 2
Calories (Estimated): 514kcal
Equipment:
- measuring cups and spoons
- knife and cutting board
- kitchen scale
- Dutch oven with lid
- wooden spoon
Ingredients:
- 1 tablespoon mild olive oil
- ⅓ cup finely diced yellow onion (you need between ⅓ and ½ of a small onion for that)
- 4 ounces cremini mushrooms, quartered, stems removed
- 2 cups chicken broth
- 2 ounces uncooked egg noodles
- 1 teaspoon smoked paprika*
- 1 cup shredded meat from a rotisserie chicken**
- 3 tablespoons full-fat sour cream
Instructions:
- 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.
