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Chicken Paprikash Soup


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  • 2 Tbsp butter
  • 1 Tbsp paprika
  • 1 onion, chopped
  • 1 Tbsp flour
  • 1 can (14.5 oz) crushed tomatoes
  • 1 red bell pepper, finely chopped
  • 2 cups chicken stock
  • 3 cups chopped roasted chicken
  • 3/4 cup sour cream
  • Salt and pepper
  • 3 Tbsp finely chopped fresh parsley



Step 1

In a large saucepan, melt the butter with the paprika over medium heat. Add the onion and cook, stirring for 3 minutes. Sprinkle in the flour and cook, stirring for 2 minutes. Stir in the tomatoes. Cook, stirring, until the mixture begins to simmer and thicken, about 2 minutes. Stir in the bell pepper and broth. Cover and simmer over medium heat, stirring occasionally, until the pepper is tender 15 to 20 minutes. Add the chicken and cook just to heat through. Stir in the sour cream 1/4 cup at a time. Season with salt and pepper. Top with the parsley before serving.


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