Chicken Paprika Soup
Equipment
- Large pot
- Knife
- Cutting board
- Stirring spoon
Ingredients
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 teaspoon sweet paprika
½ teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon caraway seeds
4 cups chicken broth
2 cups cooked chicken, shredded
1 can (14 ounces) diced tomatoes
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Sour cream (optional, for serving)
Instructions
Sauté Aromatics
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until fragrant and translucent, about 3-4 minutes.
Add Peppers And Spices
- Stir in diced red bell pepper, sweet paprika, smoked paprika, dried thyme, and caraway seeds. Cook for an additional 2 minutes to toast the spices and allow the flavors to meld.
Simmer Soup
- Pour in chicken broth, cooked chicken, and diced tomatoes with their juices. Season with salt and pepper to taste. Bring the soup to a gentle simmer and let it cook for about 15-20 minutes to allow the flavors to develop.
Serve
- Ladle the hot soup into bowls. Garnish with fresh chopped parsley and a dollop of sour cream if desired. Serve hot and enjoy the comforting flavors!
Notes
This soup tastes even better the next day as the flavors intensify upon reheating. Store leftovers in an airtight container in the refrigerator for up to 3 days.