🥄 Instructions:
Step 1: Sauté the Aromatics
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the onion and cook until softened, about 4–5 minutes.
- Stir in the garlic and red bell pepper and cook another 2 minutes.
Step 2: Add the Chicken
- Increase heat slightly and add the chicken pieces to the pot.
- Cook, stirring occasionally, until the chicken is lightly browned on the outside (it doesn’t have to be cooked through yet).
Step 3: Season and Simmer
- Sprinkle the Hungarian sweet paprika and smoked paprika over the chicken.
- Stir quickly to coat the chicken without burning the paprika (it can turn bitter if burnt).
- Pour in the chicken broth and water.
- Add the potatoes and carrot.
- Bring the soup to a gentle boil, then reduce heat and simmer for 20–25 minutes, or until the chicken and vegetables are tender.
Step 4: Thicken the Soup (Optional)
- In a small bowl, whisk together the sour cream and flour until smooth.
- Temper the sour cream mixture by slowly whisking in a ladle of the hot soup (this prevents curdling).
- Gradually stir the sour cream mixture into the soup.
- Simmer for another 5–7 minutes, stirring gently, until slightly thickened.
- Season with salt and pepper to taste.
Step 5: Serve
- Ladle the Chicken Paprikash Soup into bowls.
- Garnish with chopped parsley.
- Serve with fresh bread or even a dollop of extra sour cream on top if you like!
🍴 Tips:
- Do not boil the soup after adding sour cream — keep it at a gentle simmer to avoid separation.
- Using chicken thighs gives a richer, juicier flavor, but chicken breast works fine too.
- Authentic Hungarian paprika will make a huge difference in taste.
🌟 This Chicken Paprikash Soup is rich, creamy, and full of that unmistakable sweet paprika flavor. Perfect for a cozy day!
Would you also like me to share a version with noodles like traditional Hungarian “nokedli” dumplings inside? 🇭🇺🍜
It’s AMAZING if you want an even heartier dish!