Chicken Paprikash Aka Sour Cream Soup
Indulge in the comforting, creamy flavors of Chicken Paprikash, also known as Sour Cream Soup—a classic Hungarian-inspired dish that’s perfect for cozy evenings. This hearty recipe combines tender, seasoned chicken thighs, silky egg noodles, and a luscious paprika-infused broth enriched with sour cream for a velvety finish. The rich combination of sautéed onions, garlic, and sweet paprika creates a depth of flavor that is both smoky and slightly sweet, while fresh parsley adds a pop of freshness. With a quick prep time of just 15 minutes and simple one-pot cooking, this flavorful soup is a must-try for easy weeknight dinners or an impressive family meal. Serve it with a sprinkle of parsley and watch as this creamy chicken paprikash becomes a new household favorite! Perfect keywords: chicken paprikash recipe, creamy soup, sour cream chicken soup, comfort food, easy weeknight dinner.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons sweet paprika
- 1 large onion
- 3 cloves garlic
- 2 tablespoons unsalted butter
- 4 cups chicken broth
- 2 tablespoons all-purpose flour
- 1 cup sour cream
- 8 ounces egg noodles
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Season the chicken thighs with salt, black pepper, and 1 tablespoon of the sweet paprika on both sides.
Finely chop the onion and mince the garlic cloves. Set aside.
Heat the butter in a large pot or Dutch oven over medium heat. Add the seasoned chicken thighs and sear on both sides until golden brown. Remove chicken and set aside on a plate.
In the same pot, add the chopped onion and sauté until softened and translucent, about 5 minutes.
Add the minced garlic and the remaining tablespoon of sweet paprika. Cook for another 1-2 minutes until fragrant.
Return the chicken thighs to the pot, then pour in the chicken broth. Bring to a simmer, then lower the heat to medium-low. Cover and cook for 20 minutes, allowing the chicken to cook through and absorb the flavors.
While the chicken is cooking, prepare the egg noodles according to the package instructions. Drain and set aside.
In a small bowl, whisk together the sour cream and flour until smooth to create a thickening slurry.
After 20 minutes, remove the chicken thighs from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
Slowly stir the sour cream and flour mixture into the soup, ensuring there are no lumps. Simmer for an additional 5-7 minutes until the soup thickens slightly.
Taste and adjust seasoning with additional salt and pepper if needed.
To serve, ladle the chicken paprikash soup into bowls over a bed of egg noodles. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
2190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.0 g | 163% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 5164 mg | 225% | |
| Total Carbohydrate | 118.7 g | 43% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 29.4 g | ||
| Protein | 156.1 g | 312% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 576 mg | 44% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2711 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
