CHICKEN PAPRIKA SOUP RECIPES

Name: Chicken Paprikash Soup With Spaetzle
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8-10 serving(s)
Ingredients: 1/2 cup butter; 1 large onion, diced small; 2 garlic cloves, minced; 1/4-1/3 cup paprika; 2/3 cup flour; 1/2 teaspoon thyme; 7 cups chicken stock; 1 cup chicken, cooked and diced (can use more); 1 teaspoon salt; 1/4 teaspoon black pepper; 1 cup sour cream; 1 (10 ounce) package spaetzle noodles, cooked according to package instructions (or use the following recipe for homemade spaetzle); 4 eggs; 1/4 cup water; 1 tablespoon parsley, minced; 1 cup flour, enough to make a very thick batter; salt and pepper

CHICKEN PAPRIKASH SOUP WITH SPAETZLE RECIPE - FOOD.COM

Chicken Paprikash Soup With Spaetzle Recipe - Food.com image

I cannot say enough about how heavenly this tastes! My grandmother gave me this recipe that she had taken from her local paper and made some adjustments to. I always use salted butter and leave out the additional salt. If you prefer a more spicy soup, you can substitute some of the regular paprika with hot paprika, just don't go overboard or the heat can become overwhelming. Perfect for a cooler day, this recipe is a great alternative to the standard chicken soup.

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 8-10 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup butter
1 large onion, diced small
2 garlic cloves, minced
1/4-1/3 cup paprika
2/3 cup flour
1/2 teaspoon thyme
7 cups chicken stock
1 cup chicken, cooked and diced (can use more)
1 teaspoon salt
1/4 teaspoon black pepper
1 cup sour cream
1 (10 ounce) package spaetzle noodles, cooked according to package instructions (or use the following recipe for homemade spaetzle)
4 eggs
1/4 cup water
1 tablespoon parsley, minced
1 cup flour, enough to make a very thick batter
salt and pepper

Steps:

In a 3 quart pot, melt the butter; add onion and garlic and cook on low heat until onions are soft and translucent.
Add the paprika, thyme, and flour and stir until the onions are coated, about 2-3 minutes.
Whisk in the stock and cook until soup thickens. Simmer on low for 30 minutes.
Add the chicken and spaetzle (recipe below) and salt and pepper.
Use a ladle to set aside a small amount of soup. Mix the sour cream with the small amount of reserved soup, and then add the whole mixture into the large pot of soup. This allows the temperature of the sour cream to adjust gradually. Adjust seasoning if necessary.
For the homemade spaetzle, if you are using: While the soup is cooking, put a large pot or pan of water on to boil.
Combine spaetzle ingredients until they are smooth.
Run the thick batter through a spaetzle maker or a colander. Drop into the boiling water, and remove the noodles when they float.
Add directly to the hot soup.

Nutrition Facts : Calories 381.9, FatContent 22.8, SaturatedFatContent 12.2, CholesterolContent 144.8, SodiumContent 755, CarbohydrateContent 32.2, FiberContent 2.3, SugarContent 5.7, ProteinContent 12.6

OLD FASHIONED CHICKEN PAPRIKASH SOUP | THE STARVING CHEF

Old Fashioned Chicken Paprikash Soup | The Starving Chef image

This modern twist on an old fashioned chicken paprikash dish adds spaetzel to make an incredibly simple soup perfect for any weeknight.

Provided by THESTARVINGCHEFBLOG.COM

Total Time 90 minutes

Prep Time 45 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 16

Ingredients

1 chicken breast, cooked & shredded
1 onion, chopped
1 carrot, chopped
1 tbsp garlic, minced
6 tbsp butter
¼ cup flour
2 tbsp sweet paprika
1 tsp hot paprika (or cayenne pepper) - optional, to taste
1 tsp white pepper
¼ cup sherry or white wine
4 cups chicken broth
1 tbsp sugar
2 cups spaetzel
1 cup plain Greek yogurt + more for topping
salt & pepper, to taste
parsley, for topping (optional)

Steps:

Boil the chicken breast until cooked through, about 20-30 minutes. Use a hand mixer to finely shred the chicken. Season with salt and pepper, to taste and set aside.
In a soup pot over medium high heat, add two tablespoons of butter. Saute the onions and carrots until tender, about 5-10 minutes. Add in the minced garlic.
Sprinkle the flour over the contents of the pot and add the remaining butter to form a simple roux. Stir constantly until the flour and butter is coating the onions and carrots.
When the roux is golden, season with paprika, cayenne pepper (optional), sugar and white pepper. Deglaze the bottom of the pot with the sherry, scraping up any browned bits on the bottom.
Pour in the chicken broth and bring to a rolling bubble. Simmer for 30 minutes.
Reduce the heat to medium and add the spaetzle and shredded chicken. Simmer for 10 minutes to cook the spaetzle and heat the chicken through.
=Stir in the Greek yogurt and remove from heat. Serve garnished with a dollop of yogurt and parsley for a pop of color. Enjoy!

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