Chicken Paprika Soup

1. 1

   Roast 1 head garlic topped with olive oil in a foil pouch in a 400-degree oven for 45 minutes.

2. 2

   Meanwhile, heat the broth in a Dutch oven or stock pot over medium-high heat. Add the diced chicken and cook for 15 minutes.

3. 3

   Saute the sliced mushrooms in butter, then add them to the soup base. Dice and caramelize the onion in a fry pan. Add to the soup.

4. 4

   Bring to a boil. Add the paprika. Add your noodles, return to a boil, and then cook for 8-10 minutes.

5. 5

   Reduce heat to low, add the sour cream and let it softly simmer for 10 minutes to allow the flavors to blend and the pasta to finish. Season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.