Chicken Paprika Soup Recipe

Name: Chicken Paprika Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Vegetable Oil; 2 Tablespoons Salt And Pepper To Sprinke Over Chicken; 2 pounds Chicken Thighs And Bone In Split Chicken Breast; 2 boxes (32 Oz. Box) Chicken Stock; 3 Tablespoons Dill Weed; 3 Tablespoons Dill Seed; 3 stalks Carrots, Diced; 2 whole Onions, Diced; 3 stalks Celery, Diced; 1 package (12 Oz. Package) Wide Egg Noodles, Cooked; 3 Tablespoons Paprika; 1 cup Sour Cream

Servings: persons

2 Tablespoons Vegetable Oil
2 Tablespoons Salt And Pepper To Sprinke Over Chicken
2 pounds Chicken Thighs And Bone In Split Chicken Breast
2 boxes (32 Oz. Box) Chicken Stock
3 Tablespoons Dill Weed
3 Tablespoons Dill Seed
3 stalks Carrots, Diced
2 whole Onions, Diced
3 stalks Celery, Diced
1 package (12 Oz. Package) Wide Egg Noodles, Cooked
3 Tablespoons Paprika
1 cup Sour Cream

1
Heat oil over medium to high heat in a stock pot. Sprinkle salt and pepper over the chicken, put it into the hot oil and brown it on all sides. Then add chicken stock (enough to cover the chicken), dill weed and dill seed. Bring soup to a rapid boil and then turn down to simmer for about two hours or until chicken falls off the bone. At that point, use a slotted spoon to pull the chicken out of the soup. Remove bones from the chicken, chop the meat and then put chicken back into the pot along with the carrots, onions, and celery and simmer for about another 45 minutes.
2
In the meantime, make your egg noodles according to package instructions. When the veggies are tender (after about 45 minutes of simmering), mix paprika and sour cream in a bowl and stir the mixture into the soup. You can add more sour cream and paprika to your liking.
3
When you are ready to eat, put some egg noodles in your soup bowl and pour soup over it. Serve with a piece of crusty Italian bread. Enjoy!

931

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tablespoons Vegetable Oil, 2 Tablespoons Salt And Pepper To Sprinke Over Chicken, 2 pounds Chicken Thighs And Bone In Split Chicken Breast, 2 boxes (32 Oz. Box) Chicken Stock, and more.

Yes, Chicken Paprika Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Paprika Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions