Chicken Paprikash Soup: A Creamy Hungarian-Inspired Recipe

Chicken paprikash soup turns the paprika-rich flavors of Hungarian chicken paprikash into a cozy bowl with tender chicken, vegetables, broth, and egg noodles. A little flour gives the soup body, while sour cream stirred in at the end adds a tangy, creamy finish; Hungarian paprikash has many family and regional versions, and this is a soup-style interpretation.

Ingredients

8 oz (225 g) wide egg noodles
2 qt (1.9 L) water, for boiling the noodles
1 tbsp (15 g) kosher salt, for the noodle water
2 tbsp (28 g) unsalted butter
1 tbsp (15 ml) neutral oil, such as canola or sunflower oil
1 medium yellow onion, finely diced, about 1½ cups (225 g)
1 medium red bell pepper, diced, about 1 cup (150 g)
2 garlic cloves, minced, about 6 g
2 tbsp (16 g) all-purpose flour
2 tbsp (14 g) Hungarian sweet paprika
1 tbsp (16 g) tomato paste
½ tsp (1 g) caraway seeds, lightly crushed (optional)
⅛ tsp (0.3 g) cayenne pepper, or more to taste
6 cups (1.4 L) low-sodium chicken broth
1½ lb (680 g) boneless, skinless chicken thighs
2 medium Yukon Gold potatoes, peeled if desired and cut into ½-inch (1.3 cm) cubes, about 300 g
1 bay leaf
1 tsp (5 g) kosher salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
1 cup (240 g) full-fat sour cream, brought close to room temperature
1 tbsp (15 ml) fresh lemon juice
2 tbsp (6 g) chopped fresh dill, plus extra for serving

Instructions

Prepare the ingredients and noodles. Dice the onion, bell pepper, and potatoes; mince the garlic and measure the remaining ingredients. Bring the 2 qt (1.9 L) water to a boil in a separate pot, add 1 tbsp (15 g) salt and the egg noodles, and cook according to the package directions until just tender. Drain and set aside. Keeping the noodles separate prevents them from absorbing too much broth while the soup cooks or sits.
Soften the vegetables. While the noodles cook, melt the butter with the oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and bell pepper and cook for 6–8 minutes, stirring occasionally, until softened but not browned. Stir in the garlic and cook for about 30 seconds, just until fragrant.
Build the paprika base. Sprinkle the flour over the vegetables and stir for 1 minute to coat them and cook away the raw-flour taste. Take the pot off the heat briefly, then stir in the paprika, tomato paste, caraway if using, and cayenne. Stir for about 30 seconds. Paprika can turn bitter if it scorches, so adding it away from direct heat helps preserve its sweet, rounded flavor.
Add broth, potatoes, and chicken. Pour in the broth gradually, stirring and scraping the bottom of the pot to loosen any browned bits. Add the potatoes, bay leaf, salt, and black pepper. Nestle in the chicken thighs and bring the liquid to a gentle simmer over medium-high heat. Lower the heat, cover partially, and simmer for 20–25 minutes, stirring once or twice so the potatoes cook evenly.
Check and shred the chicken. Use an instant-read food thermometer to check the thickest part of each thigh; poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If a piece has not reached that temperature, simmer a few minutes longer and check again. Transfer the cooked chicken to a cutting board, shred it with two forks, and return it to the pot. The potatoes should be fork-tender; if they need more time, let them simmer while you shred the chicken.
Temper the sour cream and finish the soup. Put the sour cream in a medium bowl and whisk in about ½ cup (120 ml) of hot broth, a spoonful at a time, until smooth and warm. Stir the mixture back into the soup over low heat. Add the lemon juice and dill, then taste and adjust the salt and pepper. Warm gently for 2–3 minutes without boiling; a hard boil after adding sour cream can make the soup look grainy.
Serve. Divide the cooked noodles among six bowls and ladle the hot soup over them. Finish with extra dill and, if desired, a small spoonful of sour cream. Keep any noodles not being served separate from the pot.

Tips

Choose sweet paprika for the main flavor. Hungarian sweet paprika is traditional in paprikash-style cooking and is available in many supermarkets. If you cannot find it, use a fresh, mild sweet paprika; smoked paprika is a possible substitute, but it gives the soup a noticeably smokier flavor. Avoid relying on old paprika, which can taste flat.
Keep the paprika from scorching. Take the pot off the burner before stirring in the paprika, and add the broth soon afterward. If the spice turns dark brown or smells burnt, it can make the whole batch bitter; a quick stir and steady heat are more useful than trying to cover that flavor later.
Use room-temperature sour cream and temper it. Cold sour cream added straight to hot broth is more likely to separate. Whisking hot broth into it first narrows the temperature difference. Full-fat sour cream is the most reliable choice; reduced-fat versions can be thinner and are more prone to curdling.
Adjust thickness with broth, not a long boil. The flour and potatoes make this soup lightly hearty. If it thickens while standing, loosen it with a splash of broth or water. If you prefer a thicker bowl, mash a few cooked potato cubes against the side of the pot and stir them back in.

Serving Suggestions

For a complete meal, serve the soup with crusty bread, rye bread, or soft rolls for catching the paprika-sour cream broth. A crisp cucumber salad, lightly dressed green salad, or simple shredded cabbage slaw offers a cool contrast to the warm, creamy soup. If serving a larger spread, keep the sides fairly plain so they do not compete with the paprika and dill.

Put the noodles in individual bowls rather than stirring the whole batch into the soup. This keeps their texture pleasantly firm and lets each person choose how much noodle and broth to take. Offer chopped dill, black pepper, lemon wedges, and a bowl of sour cream at the table. A little lemon can brighten a bowl that tastes especially rich, while extra sour cream makes it milder and creamier.

Variations

Make it without noodles. Leave out the egg noodles and serve the soup with bread, or add another small potato if you want a more substantial bowl. For a gluten-free version, use a certified gluten-free flour blend in place of the all-purpose flour and serve with gluten-free noodles or rice. Check the labels on the broth and other packaged ingredients as well.

Change the chicken cut. Boneless, skinless chicken breasts work, though they are leaner and can become dry if simmered too long. Check them as they cook and remove them as soon as they reach 165°F (74°C). Bone-in thighs can also be used, but they need additional simmering time; remove the bones before shredding and confirm the meat has reached the same safe temperature.

Make the flavor warmer or sharper. For more heat, add a pinch more cayenne at the end rather than increasing it dramatically at the start. A small pinch of smoked paprika adds a smoky note, but it changes the classic sweet-paprika profile. If you do not have caraway, simply omit it; it contributes a faint earthy, anise-like accent, and the soup will still be flavorful without it.

Use a dairy alternative cautiously. Plain unsweetened oat-based cooking cream can replace sour cream for a dairy-free bowl, but it will not provide the same tang. Stir it in gently and taste before adding lemon juice. Do not use sweetened or vanilla-flavored alternatives. If avoiding dairy, replace the butter with additional oil too.

Storage and Reheating

For best texture, store the soup and noodles in separate airtight containers. Refrigerate both within 2 hours of cooking; the soup keeps for 3–4 days in the refrigerator, and the noodles are best used within the same period. If the noodles have already been mixed into the soup, the dish is still safe to store in the same way, but they will soften and absorb broth over time.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe bowl, stirring occasionally so it warms evenly. Leftovers should reach 165°F (74°C) throughout, measured with a food thermometer. Heat gently after the soup is hot, since vigorous boiling can cause the sour cream to separate. Add a little broth or water if the soup has thickened, and cook fresh noodles separately if you want a firmer texture.

To freeze, cool the soup promptly and freeze it without the noodles in a freezer-safe container for up to 2 months for best quality. Sour cream may separate slightly after thawing, so thaw the soup overnight in the refrigerator and reheat it gently, stirring well. The texture may not be perfectly smooth; a small splash of broth and steady stirring can help bring it together. Cook a fresh batch of noodles for serving rather than freezing them in the soup.

Frequently Asked Questions

Is chicken paprikash soup the same as chicken paprikash?

Not exactly. Chicken paprikash is a Hungarian dish of chicken cooked in a paprika-seasoned sauce, commonly finished with sour cream. This soup takes those familiar flavors and adds enough broth, vegetables, and noodles to serve it as a bowl of soup. There are many versions of paprikash, and this recipe is a practical soup adaptation rather than a claim that there is one definitive formula.

Can I make the soup ahead of time?

Yes. Cook the soup through the chicken and potato steps, cool and refrigerate it promptly, and keep the noodles separate. For the freshest texture, stir in the tempered sour cream, lemon, and dill while gently reheating shortly before serving. You can also finish the soup fully ahead; reheat it gently and add fresh dill at the table.

Why did my sour cream curdle?

Sour cream can separate when it meets very hot liquid suddenly or when it is boiled. Let it lose some of its refrigerator chill, whisk hot broth into it gradually, and stir it into the pot over low heat. If slight graininess appears, the soup is generally still usable; whisk gently and avoid bringing it back to a boil.

Can I use chicken breast instead of thighs?

Yes. Chicken breast is leaner, so check it early and avoid leaving it at a simmer after it has reached 165°F (74°C). Remove it to a board, shred or slice it, and return it to the soup just before adding the sour cream. Thighs are more forgiving during simmering and tend to stay tender.

What can I use instead of egg noodles?

Small pasta shapes, kluski-style noodles, or cooked rice can be served with the soup. Cook any pasta separately and add it to the bowls, since it continues to absorb liquid as it sits. Rice is also easiest to keep separate until serving. For a gluten-free meal, choose noodles labeled gluten-free and replace the flour with a suitable gluten-free blend.

How do I keep the leftovers from getting too thick?

Store the noodles separately and loosen the soup with a little broth or water when reheating. Potatoes and the flour-thickened broth naturally make the soup thicker as it cools, so judge the consistency after it is hot. Add liquid in small amounts, stir well, and check that the leftovers reach 165°F (74°C) before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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