Description

This Paprika Chicken Soup is warm, creamy, and flavorful with tender chicken, veggies, rice, and a generous touch of sweet paprika—perfect for cozy nights.

Ingredients

1 pound boneless skinless chicken breasts (cut into bite-sized pieces)
2 tablespoons vegetable oil or butter
1 small onion, finely chopped
1 medium carrot, diced
1 medium red bell pepper, chopped
2 cloves garlic, minced
2 tablespoons sweet paprika powder
4 cups chicken stock (homemade preferred)
1 cup white rice, rinsed
1 cup sour cream
2 tablespoons all-purpose flour
Fine sea salt (to taste)
Ground black pepper (to taste)
2 tablespoons parsley, chopped (for garnish)

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Instructions

1. Heat the vegetable oil or butter in a large pot over medium heat.

2. Add the chopped onion and sauté until translucent, about 5 minutes.

3. Stir in the diced carrot and red bell pepper, cooking for another 5 minutes.

4. Add the minced garlic and sweet paprika, stirring for 1 minute to release their aromas.

5. Cut the chicken breasts into bite-sized pieces and add them to the pot. Cook until no longer pink, about 6-7 minutes.

6. Sprinkle the flour over the chicken and veggies, stirring well to coat.

7. Slowly pour in the chicken stock while stirring continuously. Ensure there are no lumps of flour.

8. Add the rinsed white rice, bringing the mixture to a boil. Reduce the heat to a simmer and cover the pot. Cook for about 20 minutes or until the rice is tender.

9. Remove from heat and stir in the sour cream until well combined.

10. Season with salt and pepper to taste.

11. Garnish with chopped parsley before serving.

Notes

For a smokier twist, substitute half the sweet paprika with smoked paprika. This soup thickens as it sits—add a splash of broth or water when reheating if needed.