This soup is so tasty. Paprika is such a delicious spice and is no disappointment in soup. It has a beautiful colour to it and a deep, rich flavour which pairs perfectly with some toasted turkish bread. If you ever want to use up your leftover chicken, this recipe is great because most of the ingredients listed are items you always keep in the pantry and fridge.
I love the smell of this soup, the house just fills with the scent of paprika when I cook this. If you’re concerned about the paprika overpowering the soup, rest assured, this soup is delicious and you won’t be disappointed. If you’re someone who doesn’t usually cook food with spices, I promise people will be impressed.
Adapted from Crunchy creamy sweet
Paprika chicken soup
– 2 tbs unsalted butter
– 500g/1lb chicken breast, diced
– 1 tbs paprika (not the smoked or sweet one, just plain old paprika)
– 1/2 brown onion, diced
– 1 tbs plain flour
– 1x 400ml/14oz can diced tomatoes
– 2 cups chicken stock
– 2 cups water
– 2 medium potatoes, chopped
– 1/4 cup thickened cream
– 1 tbs italian herbs
In a small saucepan boil the potatoes until soft. Drain and set aside.
In a large pot melt the butter over medium heat. When melted add the paprika and let simmer for a minute. Add the onion and heat until the onions are translucent then add the chicken. When the chicken is cooked whisk in the flour and add the tomatoes. Stir and let simmer for few minutes. Add the stock, water and potatoes. Simmer for about 10 minutes. Add the seasoning and stir in the cream. Serve with some toasted bread and enjoy!