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Paprika Chicken Soup

This creamy paprika chicken soup is made with chicken breast, Hungarian sweet paprika, and rice - delicious comfort food that's easy and quick to make.

Prep Time
20 mins
Cook Time
20 mins
Servings: 4 servings
Calories: 304 kcal
Course: Main Course , Soup
Cuisine: Hungarian

Ingredients

  • 2 boneless skinless chicken breasts a total of 7-8 oz/ 200-230 g
  • 2 tablespoons vegetable oil or butter
  • 1 small onion finely chopped
  • 1 medium carrot diced
  • 1 red bell pepper diced
  • 2 garlic cloves minced
  • 1 tablespoon sweet paprika powder Notes 1, 2
  • 4 cups chicken stock
  • ½ cup white rice
  • ¼ cup sour cream
  • 1 tablespoon all-purpose flour
  • 2 tablespoons parsley chopped
  • Fine sea salt and ground black pepper

Instructions

    Cup of Yum
  1. Preparations: Cut the chicken into bite-sized pieces and set aside. Finely chop the onion, dice the carrot and red bell pepper, and set aside. Mince the garlic and keep it separate. Rinse the rice and let it drain in a sieve.2 boneless skinless chicken breasts + 1 small onion + 1 medium carrot + 1 red bell pepper + 2 garlic cloves
  2. Cook the chicken: Heat 1 tablespoon of oil or butter in a pan. Cook the chicken for 5-6 minutes until golden on both sides (Note 3).1 tablespoon from 2 tablespoons vegetable oil
  3. Sauté the vegetables: Heat the remaining oil or butter in a pot. Add the onion, carrot, and bell pepper with a pinch of salt. Cook on medium-low heat for 4-5 minutes until slightly softened. Stir in the garlic and cook for another minute.
  4. Add paprika: Sprinkle in the paprika and stir for another minute.1 tablespoon sweet paprika powder
  5. Simmer: Pour in the chicken stock, stir well, and bring to a boil. Once boiling, add the drained rice, stir, lower the heat, and cover. Let it simmer for about 15 minutes or until the rice is almost done (Note 4). Add the chicken to the soup.4 cups chicken stock + ½ cup white rice +
  6. Thicken the soup: In a small bowl, mix the sour cream and flour until smooth. Add 2-4 tablespoons of hot soup and whisk to create a lump-free paste. Slowly whisk this mixture into the gently simmering soup. Cook on low heat, stirring often, for 3-5 minutes until thickened.¼ cup sour cream + 1 tablespoon all-purpose flour
  7. Finish: Season with salt and pepper to taste. Stir in the chopped parsley and serve.fine sea salt and ground black pepper + 2 tablespoons parsley chopped

Notes

  • Paprika Powder: I always recommend using the best quality paprika you can afford - it truly makes a difference. Cheaper varieties have little to no flavor, while good paprika adds amazing depth and flavor. Hungarian sweet paprika is ideal for this soup, but Spanish paprika works well too.
  • Heat: For a bit of spice, add ¼ to ½ teaspoon of hot paprika, adjusting to taste.
  • One-pot option: You can cook the chicken directly in the soup pot, transfer it to a plate, and then use the same pot to continue with the recipe.
  • Cook the rice according to the package instructions. I cooked it for about 15 minutes until nearly done, then let it finish for another 3-4 minutes after adding the sour cream.

Nutrition Information

Serving 1/4 of the dish Calories 304kcal (15%) Carbohydrates 23g (8%) Protein 20g (40%) Fat 15g (23%) Saturated Fat 4g (20%) Polyunsaturated Fat 5g Monounsaturated Fat 4g Trans Fat 0.1g Cholesterol 52mg (17%) Sodium 1023mg (43%) Potassium 687mg (20%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 4640IU (93%) Vitamin C 45mg (50%) Calcium 48mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 304

% Daily Value*

Serving 1/4 of the dish
Calories 304kcal 15%
Carbohydrates 23g 8%
Protein 20g 40%
Fat 15g 23%
Saturated Fat 4g 20%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 4g 20%
Trans Fat 0.1g 5%
Cholesterol 52mg 17%
Sodium 1023mg 43%
Potassium 687mg 15%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 4640IU 93%
Vitamin C 45mg 50%
Calcium 48mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.