Hungarian Chicken Paprikash Soup (Paprikas Csirkeleves) Recipe

[Gugi47]

Hungarian Chicken Paprikash Soup (Paprikas Csirkeleves) Recipe

5 Stars soup

• Total: 50 mins
• Prep: 10 mins
• Cook: 40 mins
• Yield: 10 servings

Nutritional Guidelines (per serving)
890 Calories
58g Fat
6g Carbs
83g Protein
See Full Nutritional Guidelines
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
This recipe for Hungarian chicken paprikash soup or paprikás csirkeleves (PAH-pree-kahsh CHEERK-leh-vesh) is hearty enough to be eaten as a main course especially when served with nokedli, csipetke, dumplings that are similar to spaetzle, or with bread dumplings.


Boneless, skinless chicken breasts, a cut-up fryer or a whole soup chicken can be used in this dish modeled after the famous Hungarian chicken stew. This will feed a crowd so feel free to cut the recipe in half.
Ingredients

• 4 tablespoons butter
• 1 tablespoon neutral oil (like canola or vegetable)
• Salt to taste
• 6 whole boneless, skinless chicken breasts (or 12 breast halves)
• 1 large onion (chopped)
• 4 ribs celery (chopped)
• 46 ounces chicken broth
• 2 cups water
• 2 chicken bouillon cubes
• 12 level tablespoons Chef Rick's Chicken Paprikash Soup and Sauce Seasoning
• 16 ounces sour cream

Steps to Make It

1. Gather the ingredients.
   
   
   
2. In a large soup pot or Dutch oven, melt butter and oil. Sauté whole chicken breasts that have been seasoned with salt until browned and cooked through. Remove from pan.
   
   
   
3. Add onion and celery, and sauté until translucent. Add chicken broth, water and bouillon cubes. Bring to a boil, reduce heat and simmer until vegetables are tender.
   
   
   
4. Turn the heat off, take the pot off the stove and let cool 10 minutes. Add 12 tablespoons Chef Rick's Chicken Paprikash Soup and Sauce Seasoning and whisk until seasonings have dissolved and are blended. Add sour cream and again whisk until smooth.
   
   
   
5. Dice cooked chicken into bite-size pieces and add to soup with cooked noodles of choice and mix with a spoon, heating over low heat until soup reaches 165 F on an instant-read thermometer.
   
   
   
6. Serve with rye or hearty white bread and butter.