Subscribe

Chicken paprika soup

Chock full of vegetables and a little bit of creaminess from the sour cream, this hearty soup will help you greet the coldest days of winter.

  • close
    A heart chicken soup full of vegetables flavored with paprika and sauerkraut.
    A Palatable Pastime
    View Caption
  • About video ads
    View Caption
of

New year beginnings always seem to arrive with some bit of retrospection at all the holiday sweets, cookies, desserts, appetizers, and heavy meals consumed over the past couple of months. So it comes time to lighten up and replace all the heavy eating with fresh lighter choices.

One such choice for me is a chicken paprika soup, which holds some similarity to chicken paprikash, only in a soup form, and being lighter, it does not contain any of the egg noodles. We can fill out those slender pasta threads with sauerkraut instead.

Chock full of vegetables and a little bit of creaminess from the sour cream, this is "old-world" soup is suitable for the coldest days of winter.

Recommended: Soup Recipes: Warm up with these soups, stews, chowders, and chilis

Chicken paprika soup

Serves 6

1 tablespoon olive oil
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup chopped onion
1 tablespoon chopped garlic
1  teaspoon dried marjoram
1 bay leaf
salt and black pepper to taste
1 cup diced zucchini
1 cup chopped mushrooms
1/2 cup chopped red bell pepper
1 quart chicken broth
1 cup sauerkraut, chopped
1 tablespoon Hungarian paprika
3 cups chopped cooked chicken
2 tablespoons sour cream

1. Sauté carrots, celery, and onion in olive oil until they soften.

2. Stir in garlic, marjoram, bay leaf, salt, pepper, zucchini, mushrooms, and bell pepper.

3. Cook, stirring for 5 minutes until vegetables are semi-cooked.

4. Add chicken broth, sauerkraut, and paprika; bring to a boil, then reduce heat, cover and simmer for 20 minutes.

5. Stir in chicken and cook 10 minutes more.

6. Remove from heat and stir in the sour cream before serving.

Related post on A Palatable Pastime: Chinese hot and sour soup

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

 
 
Make a Difference
Inspired? Here are some ways to make a difference on this issue.
FREE Newsletters
Get the Monitor stories you care about delivered to your inbox.
 

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.

Loading...

Loading...

Loading...

Save for later

Save
Cancel

Saved ( of items)

This item has been saved to read later from any device.
Access saved items through your user name at the top of the page.

View Saved Items

OK

Failed to save

You reached the limit of 20 saved items.
Please visit following link to manage you saved items.

View Saved Items

OK

Failed to save

You have already saved this item.

View Saved Items

OK