Chicken Paprikash Soup
Chicken paprikash soup: onion, bell pepper and paprika cooked in butter, simmered with crushed tomatoes and chicken broth, then cooked chopped chicken heated to 165°F and sour cream stirred in off the heat. Makes 8 servings.
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Ingredients
- 3 tablespoons butter
- 1 tablespoon paprika
- 1 medium onion finely chopped
- 1 bell pepper red, yellow, orange or green, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch
- 1 can crushed tomatoes 14 ounces
- 2 cups chicken broth
- 3 cups cooked chicken chopped; rotisserie or leftover chicken
- 3/4 cup sour cream more or less to taste
- 1 green onion thinly sliced, for garnish; optional
Instructions
- In a large pot, melt the butter over medium heat. Stir in the paprika, onion and bell pepper and sauté until tender.
- Add the salt, black pepper and cornstarch, and then lastly the crushed tomatoes.
- Bring to a simmer and add the chicken broth. Cover and let simmer for 20 minutes.
- Add the chopped chicken and heat until the soup reaches 165°F on a food thermometer.
- Remove the pot from the heat and slowly stir in the sour cream. Top with the sliced green onion, if using, and serve immediately.
Notes
Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days. Reheat to a rolling boil or 165°F. Sour cream soups may separate if frozen.
Nutrition
Serving: 1servingCalories: 217kcalCarbohydrates: 8.6gProtein: 17.4gFat: 12.8gSodium: 644mgFiber: 1.9gSugar: 4.4g
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