Chicken Paprikash Soup: A Creamy Hungarian-Inspired Recipe

Chicken paprikash soup is a brothy, comforting take on Hungarian chicken paprikash, made with tender chicken, sweet paprika, vegetables, and sour cream. Egg noodles make it a satisfying bowl, while a gently stirred-in sour-cream mixture gives the broth a creamy, tangy finish without boiling it.

Ingredients

1 tablespoon (15 ml) neutral oil
1 medium yellow onion, finely chopped (about 1 cup or 150 g)
1 medium red or yellow bell pepper, chopped (about 1 cup or 150 g)
3 garlic cloves, finely minced (about 9 g)
2 tablespoons (14 g) Hungarian sweet paprika
1 teaspoon (5 g) tomato paste
1/2 teaspoon (1 g) caraway seeds, lightly crushed; optional
6 cups (1.42 L) low-sodium chicken broth
1 1/2 pounds (680 g) boneless, skinless chicken thighs
1 bay leaf
1 teaspoon (6 g) fine salt, plus more to taste
1/2 teaspoon (1 g) freshly ground black pepper
6 ounces (170 g) wide egg noodles
2 tablespoons (16 g) all-purpose flour
3/4 cup (180 g) full-fat sour cream, brought close to room temperature
1 teaspoon (5 ml) fresh lemon juice
2 tablespoons (8 g) chopped fresh parsley, for serving

Instructions

Prepare the ingredients. Chop the onion and bell pepper, mince the garlic, and measure the paprika, broth, and other seasonings before heating the pot. Pat the chicken thighs dry. This short bit of preparation helps the vegetables cook evenly and keeps the paprika from sitting in hot oil while you search for the next ingredient.
Soften the vegetables. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and bell pepper and cook for about 6 minutes, stirring regularly, until the onion is soft and translucent but not deeply browned. Stir in the garlic and cook for 30 seconds, just until fragrant.
Bloom the paprika. Take the pot off the heat and stir in the sweet paprika, tomato paste, and caraway, if using. Stir for about 30 seconds to coat the vegetables. Paprika can taste bitter if scorched, so removing the pot from the burner for this moment is useful. Pour in about 1 cup (240 ml) of broth and scrape the bottom of the pot to loosen any browned bits.
Simmer the chicken. Return the pot to medium heat. Add the remaining broth, chicken thighs, bay leaf, salt, and black pepper. Bring the broth just to a gentle simmer, then lower the heat, partially cover the pot, and cook for 20 to 22 minutes. Avoid a hard boil, which can make the chicken tougher and cause more broth to evaporate. Check the thickest part of a thigh with a food thermometer; USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry. If needed, continue simmering and check again.
Shred the chicken. Transfer the cooked thighs to a plate and discard the bay leaf. Let the chicken rest briefly, then shred it into bite-size pieces using two forks. If the thighs are too hot to handle comfortably, wait a few minutes. Return the shredded chicken to the pot, along with any juices on the plate.
Cook the noodles separately. While the soup simmers or the chicken is being shredded, cook the egg noodles in a separate saucepan of boiling water according to the package directions, usually about 7 to 9 minutes. Drain them when tender but still pleasantly firm. Cooking them separately keeps their starch from making the soup cloudy and helps prevent them from soaking up most of the broth as leftovers sit.
Make the creamy finish. In a small bowl, whisk the flour into the sour cream until smooth. Slowly whisk in about 1/2 cup (120 ml) of hot broth from the pot, a tablespoon or two at a time at first, to warm the mixture gradually. This tempering step reduces the chance that the sour cream will curdle when it meets the hot soup.
Finish the soup gently. Lower the pot to low heat and stir the sour-cream mixture into the soup. Warm it gently for about 2 minutes, stirring often; do not let the soup boil. Stir in the lemon juice, taste, and adjust the salt and pepper. Divide the noodles among six bowls and ladle the soup over them, or stir the noodles into the pot if you plan to serve everything at once. Finish with parsley.

Tips

Use sweet paprika, not only smoked paprika. Hungarian sweet paprika gives the soup its rounded, gently sweet pepper flavor. If you cannot find it, use a good-quality mild sweet paprika from the spice aisle. Smoked paprika can be used for part of the amount, but using it for all of the paprika makes the soup noticeably smoky rather than classically mild.
Keep the paprika from burning. Paprika is the main seasoning, but it scorches quickly in hot fat. Take the pot off the burner before stirring it in, then add broth promptly. If the spices smell acrid or the vegetables have blackened, starting that stage again is better than carrying a bitter flavor into the whole pot.
Temper the sour cream. Room-temperature sour cream and a gradual addition of hot broth make a smoother finish. Once it is in the pot, keep the soup at a gentle heat and avoid boiling. Full-fat sour cream is generally more forgiving than low-fat varieties, which can separate more readily.
Plan for the noodles. Keep noodles separate from the soup if you expect leftovers. They continue absorbing liquid in the refrigerator, so adding them to the pot too early can leave you with a much thicker soup the next day.

Serving Suggestions

Serve the soup hot in wide bowls, with noodles in each portion and a spoonful of broth, chicken, and vegetables over the top. A little extra parsley and a small spoonful of sour cream make simple garnishes; add the sour cream after the soup is in the bowl rather than stirring a large cold dollop into the pot. Keep the seasoning straightforward so the paprika remains the leading flavor.

Crusty bread is useful for catching the creamy broth, while a crisp green salad dressed with a mild vinaigrette adds a fresh contrast. If the soup is part of a larger meal, offer smaller bowls alongside roasted vegetables or a simple cucumber salad. A few drops of lemon juice at the table can brighten a bowl for anyone who prefers a sharper finish.

Variations

Use chicken breasts. Boneless, skinless breasts work, but they are leaner and can dry out if simmered for too long. Cut them into large pieces, check their temperature early, and remove them as soon as the thickest part reaches 165°F (74°C). Shred or slice them, then return them to the soup for the final warming.

Make it without noodles. Leave out the egg noodles and serve the soup with bread, boiled potatoes, or cooked rice. The broth will feel lighter, so you can reduce the broth by about 1 cup (240 ml) if you prefer a thicker bowl. For a gluten-free version, use gluten-free noodles and replace the all-purpose flour with a suitable gluten-free flour blend; check labels on broth and noodles as well.

Add more vegetables. Sliced mushrooms or a chopped carrot can go into the pot with the onion and pepper. Cook them until softened before adding the garlic. They add their own savory or sweet notes, so taste the broth near the end and adjust the salt and lemon rather than increasing the paprika automatically.

Adjust the richness. For a tangier broth, add another tablespoon or two of sour cream to each serving. For a lighter finish, use plain full-fat Greek yogurt in place of the sour cream, but temper it carefully and keep the soup below a boil. The yogurt gives a slightly sharper flavor and may not be quite as silky.

Storage and Reheating

For food safety, refrigerate the soup within 2 hours of cooking, transferring it to shallow, covered containers so it cools promptly. Store the soup and cooked noodles separately when possible. The soup keeps for 3 to 4 days in the refrigerator; noodles stored separately are also best used within that period. If the noodles are already mixed in, the soup is still fine to keep, but it will thicken as they absorb broth.

Reheat only the portions you plan to eat, on the stovetop over medium-low heat or in the microwave in a covered, microwave-safe bowl. Stir occasionally and add a splash of broth or water if the soup has thickened. USDA FSIS advises reheating leftovers to 165°F (74°C); check the center with a food thermometer. Heat gently after it reaches temperature rather than letting the sour-cream broth boil.

For longer storage, freeze the soup for about 2 to 3 months for best quality, ideally before adding the sour cream and noodles. Thaw it overnight in the refrigerator, reheat it to 165°F (74°C), and then temper and stir in fresh sour cream. Frozen soup that already contains sour cream may separate slightly as it thaws; whisking while warming can help, though the texture may not be as smooth. Cook fresh noodles for serving.

Frequently Asked Questions

Is chicken paprikash soup the same as traditional chicken paprikash?

Not exactly. Chicken paprikash is a Hungarian dish commonly made with chicken, paprika, and a sour-cream-enriched sauce, often served with dumplings or noodles. This recipe uses those familiar flavors in a broth-based soup, so it is an adaptation rather than a claim to one definitive traditional version. Recipes and accompaniments vary by household and region.

Can I use chicken with bones?

Yes. Bone-in thighs can add flavor, but they take longer to cook and are less convenient to shred. Simmer until the meat is tender and has reached 165°F (74°C) at its thickest point without touching the bone. Lift the pieces out carefully, remove and discard all bones and skin, shred the meat, and return it to the soup. Allow extra cooking time and check the temperature rather than relying on the clock alone.

Why did my sour cream curdle?

Sour cream is more likely to separate if it is added cold to very hot liquid or if the soup boils after it is added. Bring it closer to room temperature, whisk in hot broth gradually, and stir the mixture into the pot over low heat. If the soup has already separated, take it off the heat and whisk gently; it may become more cohesive, though it may not return to a perfectly smooth texture.

Can I make the soup ahead?

Yes. Cook the soup through the chicken stage, then cool and refrigerate it promptly, leaving out the sour cream and noodles. When ready to serve, reheat the soup to 165°F (74°C), cook fresh noodles, and temper the sour cream into the hot broth. This approach preserves the noodles’ texture and gives the creamy finish a smoother consistency.

What can I use instead of Hungarian sweet paprika?

Use a mild, sweet paprika from a well-stocked supermarket if Hungarian paprika is unavailable. It will still provide the gentle pepper flavor and color the soup needs, though the exact aroma can vary by paprika. Avoid replacing the entire amount with hot paprika unless you want a spicy soup; smoked paprika is also a flavor change, not a neutral substitute.

Can I make this soup spicy?

For gentle heat, add a pinch of cayenne or a small amount of hot paprika along with the sweet paprika. Start modestly, since the heat becomes more noticeable as the soup simmers. Keep most of the paprika sweet so the dish retains its characteristic rounded pepper flavor, and let people add extra heat to their own bowls if tastes differ.

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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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