This paprika chicken soup is creamy and incredibly delicious. Made with chicken breast, Hungarian sweet paprika, and rice, it’s the best comfort food for a quick meal.
Today’s paprika chicken soup is easy to make and full of flavor; this is one of my favorite soup recipes, and I do love soup - I make a pot of soup at least twice a week.
The creamy broth, tender chicken breast, and rice make it hearty and irresistible, and the sweet paprika gives it a warm, rich taste. The recipe is inspired by one of my favorite childhood recipes, my grandma’s Chicken Paprikash with Dumplings.
Check out more of my favorite soups, such as Tomato Soup with Egg, Bratwurst Soup, or Potato Dumpling Soup. Well, it’s hard to choose; I am really into soups, and there aren’t any I ever posted that I didn’t love.
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Recipe ingredients
Boneless skinless chicken breasts: You will need two medium-sized ones, a total of 7-8 oz/ 200-230 g. You can also use boneless skinless chicken thighs or turkey breast to make this paprika soup.
Vegetables: 1 large red bell pepper, 1 medium carrot, 1 small onion, and 2 garlic cloves.
Paprika Powder: Use the best quality paprika you can afford - it makes a big difference in flavor. Cheap paprika often lacks taste and can leave the dish bland, while good-quality paprika adds depth and richness. For the best flavor, choose fresh, high-quality paprika stored in airtight packaging, as it loses its potency over time.
- Hungarian sweet paprika is the best choice for this soup, as the recipe is Hungarian-inspired. If you don’t have it, Spanish paprika is a great alternative (both Amazon affiliate links open in new tabs). Make these Spanish Meatballs, next; the recipe is also made with lots of paprika.
- For a bit of heat, add a little hot paprika to taste, or even use smoked paprika for a subtle smoky touch.
Rice: Plain white rice works fine, but long-grain rice is also a good option. Check the package instructions for cooking time (See Good to Know section).
Sour Cream: A common ingredient in Eastern European cooking, sour cream is often added to soups, stews, or desserts to give them a creamy and tangy taste. Check out this amazing Garlic Sour Cream Dip, Romanian Papanasi served with sour cream and blueberries, or make a Peach Sour Cream Cake.
See the recipe card for full information on ingredients and quantities.
Variations
Meat: You can use boneless, skinless chicken thighs or turkey breast instead of chicken. For a different twist, form small meatballs from sausage meat and cook them directly in the soup. Cook the meatballs for about 8-10 minutes or until they’re fully cooked through. Really good!
You can also use leftover or rotisserie chicken for paprika chicken soup. Simply shred or chop the meat and add it towards the end of cooking, as it only needs to be reheated.
How to make paprika chicken soup?
Step #1: Cook the chicken breast piece until golden, 5-6 minutes.
Step #2: Sauté the vegetables until softer, 4-5 minutes. Add garlic, then paprika, and cook shortly.
Step #3: Add stock, then the rice, and simmer on low heat until the rice is almost done.
Step #4: In a small bowl, mix sour cream and flour until smooth. Add 2-4 tablespoons of hot soup, whisking to form a paste, then stir it into the simmering soup.
Step #5: Cook on low for 3-5 minutes, stirring often, until thickened.
Step #6: Adjust the taste and add the parsley.
Good to know!
Rice cooking time: Follow the package instructions for cooking time. I cooked the rice for about 15 minutes until it was almost done, then let it finish cooking for another 3-4 minutes after adding the sour cream.
Tip: You can cook the paprika chicken soup without the rice, make some Hungarian Nokedli separately, and add them to the finished soup.
Store and reheat
To store, let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 3 days.
To reheat, warm it gently on the stove over low heat, stirring occasionally. Add a splash of water or broth if it’s too thick.
Freezing isn't ideal due to texture changes in the rice and sour cream, but you can freeze it if needed. Let it cool, store it in an airtight container, and reheat gently, adding water or broth if needed.
What to serve with chicken paprika soup?
Check out the post What to Serve with Soup for plenty of ideas.
Personally, I almost always serve paprika chicken soup (or soup in general) with bread, and my favorite is this Spelt Bread. You can also pair it with Homemade Yeast Rolls or Overnight Rolls.
For a simple bread topping, try something like this Whipped Cottage Cheese Dip or Hungarian Körözött with feta, paprika, and caraway seeds.
Paprika Chicken Soup
Equipment
- Pan
- Dutch oven or heavy-bottomed soup pot
- Whisk
- Small bowl
Ingredients
- 2 boneless skinless chicken breasts a total of 7-8 oz/ 200-230 g
- 2 tablespoons vegetable oil or butter
- 1 small onion finely chopped
- 1 medium carrot diced
- 1 red bell pepper diced
- 2 garlic cloves minced
- 1 tablespoon sweet paprika powder Notes 1, 2
- 4 cups chicken stock
- ½ cup white rice
- ¼ cup sour cream
- 1 tablespoon all-purpose flour
- 2 tablespoons parsley chopped
- fine sea salt and ground black pepper
Instructions
- Preparations: Cut the chicken into bite-sized pieces and set aside. Finely chop the onion, dice the carrot and red bell pepper, and set aside. Mince the garlic and keep it separate. Rinse the rice and let it drain in a sieve.2 boneless skinless chicken breasts + 1 small onion + 1 medium carrot + 1 red bell pepper + 2 garlic cloves
- Cook the chicken: Heat 1 tablespoon of oil or butter in a pan. Cook the chicken for 5-6 minutes until golden on both sides (Note 3).1 tablespoon from 2 tablespoons vegetable oil
- Sauté the vegetables: Heat the remaining oil or butter in a pot. Add the onion, carrot, and bell pepper with a pinch of salt. Cook on medium-low heat for 4-5 minutes until slightly softened. Stir in the garlic and cook for another minute.
- Add paprika: Sprinkle in the paprika and stir for another minute.1 tablespoon sweet paprika powder
- Simmer: Pour in the chicken stock, stir well, and bring to a boil. Once boiling, add the drained rice, stir, lower the heat, and cover. Let it simmer for about 15 minutes or until the rice is almost done (Note 4). Add the chicken to the soup.4 cups chicken stock + ½ cup white rice +
- Thicken the soup: In a small bowl, mix the sour cream and flour until smooth. Add 2-4 tablespoons of hot soup and whisk to create a lump-free paste. Slowly whisk this mixture into the gently simmering soup. Cook on low heat, stirring often, for 3-5 minutes until thickened.¼ cup sour cream + 1 tablespoon all-purpose flour
- Finish: Season with salt and pepper to taste. Stir in the chopped parsley and serve.fine sea salt and ground black pepper + 2 tablespoons parsley chopped
Notes
- Paprika Powder: I always recommend using the best quality paprika you can afford - it truly makes a difference. Cheaper varieties have little to no flavor, while good paprika adds amazing depth and flavor. Hungarian sweet paprika is ideal for this soup, but Spanish paprika works well too.
- Heat: For a bit of spice, add ¼ to ½ teaspoon of hot paprika, adjusting to taste.
- One-pot option: You can cook the chicken directly in the soup pot, transfer it to a plate, and then use the same pot to continue with the recipe.
- Cook the rice according to the package instructions. I cooked it for about 15 minutes until nearly done, then let it finish for another 3-4 minutes after adding the sour cream.
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