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Chicken Paprikash Soup

A creamy, comforting soup that combines the rich flavors of traditional chicken paprikash, perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Hungarian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 pound chicken thighs boneless and skinless, cut into bite-sized pieces
  • 2 tablespoons paprika preferably Hungarian
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bell pepper diced (red or green)
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 tablespoon lemon juice
  • Fresh parsley for garnish optional

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Serving bowls

Method
 

  1. In a large pot, heat the olive oil over medium heat. Sauté the onion for 3-4 minutes until soft, then add the garlic and cook for another minute.
  2. Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.
  3. Stir in the paprika, salt, and black pepper, coating the chicken evenly.
  4. Mix in the diced bell pepper and cook for another 2-3 minutes.
  5. Pour in the chicken broth and bring the mixture to a boil.
  6. Reduce the heat and let the soup simmer for about 20 minutes.
  7. Stir in the heavy cream and lemon juice, letting the soup heat through for another 5 minutes.
  8. Serve the soup hot, garnished with fresh parsley if desired.

Notes

For an extra burst of flavor, consider adding a tablespoon of sour cream on top before serving.