Easy Chicken Paprikash Soup with Spaetzle

This creamy Hungarian-inspired chicken paprikash soup comes together in about 30 minutes using simple ingredients. Shredded chicken, sour cream, and spaetzle dumplings make it one of the coziest bowls you can put on the table on a weeknight.

Note: The links in this post may be affiliate links.

This is one of those soups I find myself making on repeat as soon as the weather turns cold. It comes together quickly, the kitchen smells amazing while it cooks, and everyone at the table is happy to see it.

The base is a paprika-seasoned broth that gets finished with sour cream, which gives it a creamy, slightly tangy flavor that is hard to describe but very easy to love. Add shredded chicken and spaetzle, and you have a soup that feels much more substantial than something that only took 30 minutes to make.

I always keep cooked, shredded chicken in the freezer specifically for this recipe. When you have that ready to go, this soup comes together even faster and is one of the easiest dinners I know.

Why You’ll Love This Recipe

• This soup is ready in about 30 minutes, making it a great option for busy weeknights.
• The paprika and sour cream broth has a creamy, slightly tangy flavor that makes it feel different from a typical chicken soup.
• Spaetzle dumplings make the soup hearty enough to be a full meal on its own.
• It tastes even better the next day, so it is a great recipe to make ahead.
• The ingredient list is short and everything is easy to find at a regular grocery store.

What Makes This Recipe Work

• Cooking the paprika in the butter with the onions and garlic before adding the broth blooms the spice and gives the soup a deeper, more developed flavor than if you just stirred it into the liquid.
• The flour coats the onions and garlic and acts as a roux, which thickens the broth and gives it that creamy texture without needing heavy cream.
• Removing the pot from the heat before stirring in the sour cream prevents it from curdling and keeps the broth smooth and silky.
• Pre-cooked spaetzle heats through in just a few minutes, which is what keeps this recipe so fast from start to finish.
• Using shredded chicken that is already cooked means you are just warming it through in the broth, which keeps it tender and moist.

What is Chicken Paprikash Soup?

Chicken paprikash is a classic Hungarian dish made with chicken, paprika, and sour cream. This soup version takes all of those same flavors and turns them into a hearty, creamy broth with spaetzle dumplings added for substance.

It has a little of the comfort of chicken and dumplings, but with a distinctly Hungarian flavor from the paprika. It is warming, filling, and one of the most satisfying bowls of soup you can make on a cold evening.

What You’ll Need to Make Easy Chicken Paprikash Soup

• 4 cups shredded chicken
• 2 – 32-ounce cartons of chicken broth
• 1/4 cup butter
• 1/2 cup finely, finely diced
• 2 cloves garlic, minced
• 1/4 cup paprika
• 2/3 cup all-purpose flour
• 2 teaspoons seasoning salt (such as Lawry’s)
• 2 cups sour cream
• 16-ounce package of pre-cooked spaetzles
• Salt and pepper to taste

How to Make Chicken Paprikash Soup

Cook the Onion and Garlic

Melt the butter in a large Dutch oven or soup pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and stir for about 30 seconds until fragrant.

Add the Paprika and Flour

Stir in the paprika, seasoning salt, and flour, coating the onions and garlic well. Let everything cook together for about 1 minute. This step blooms the paprika and creates the roux that will thicken the soup.

Add the Broth and Chicken

Pour in the chicken broth and stir until the flour and paprika are fully absorbed into the liquid. Add the shredded chicken and bring the soup to a gentle simmer. Let it cook for 15 minutes.

Add the Spaetzle

Add the pre-cooked spaetzle to the pot and let the soup simmer for another 2 to 3 minutes until the spaetzle is heated through.

Finish with Sour Cream

Remove the pot from the heat. Stir in the sour cream until fully dissolved and the broth looks smooth and creamy. Taste and add salt and pepper as needed. Serve immediately.

What Type of Paprika Should I Use?

This is the most common question I get about this recipe, and it is a good one since you are using a full quarter cup.

Sweet paprika gives you the most classic, traditional paprikash flavor and is the one I reach for most often. Smoked paprika also works really well here and adds a slightly deeper, smokier flavor to the broth. Hungarian paprika is wonderful if you can find it, and it gives the soup an especially authentic taste.

I would avoid hot paprika unless you specifically want a spicy soup. Any of the others will give you a great result.

Ingredient Highlights

• Good quality paprika makes a real difference in this recipe since it is the main flavor. If your paprika has been sitting in the spice cabinet for more than a year, it is worth buying a fresh jar.
• Sour cream is what gives the broth its creamy, tangy finish. Full fat sour cream dissolves most smoothly. Light sour cream works too, though you may see a few white spots in the broth where it did not fully dissolve. It still tastes great.
• Pre-cooked spaetzle is the shortcut that makes this a 30-minute recipe. Look for it in the refrigerated section near pre-made mashed potatoes or refrigerated pasta. If you cannot find it, egg noodles or gnocchi both work as substitutes.
• Using already-cooked shredded chicken is what keeps this recipe fast. If you keep a batch in your freezer, this soup comes together even more quickly on a busy evening.

Make It Your Way

• Use egg noodles instead of spaetzle if that is what you have on hand. Cook them separately and add them to the soup right before serving so they do not absorb too much broth.
• Swap in store-bought gnocchi for a similar soft, pillowy texture to spaetzle. Add it the same way you would the pre-cooked spaetzle and simmer for a few minutes until heated through.
• Use a store-bought rotisserie chicken instead of shredded chicken to save time. Shred the meat and add it to the soup the same way.
• Add a pinch of cayenne or use half sweet and half hot paprika if you want a little heat in the broth.

If you want to make your own spaetzle from scratch, the full recipe for Easy Kid-Friendly Chicken Paprikash with Homemade Spaetzle Dumplings walks you through it step by step.

What to Serve With Chicken Paprikash Soup

• A loaf of warm, crusty bread is the classic pairing and perfect for dipping into the creamy broth.
• The Totally Amazing Broccoli Cauliflower Salad adds a fresh, crunchy contrast alongside a bowl of this soup.
• Everyone’s Favorite Ramen Noodle Broccoli Slaw Salad is another bright, crunchy side that pairs nicely with a creamy soup.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes, and it is actually one of the best soups to make a day in advance. The flavor deepens as it sits overnight and it reheats beautifully. Store it in an airtight container in the refrigerator for up to 4 days.

What type of paprika is best for this recipe?

Sweet paprika is the most traditional choice and gives you the classic paprikash flavor. Smoked paprika also works well and adds a slightly deeper note to the broth. Hungarian paprika is excellent if you can find it. Avoid hot paprika unless you want a spicy soup.

Can I use dry spaetzle instead of pre-cooked?

Yes. Cook the dry spaetzle according to the package directions first, then add the cooked spaetzle to the soup. You will want about 2 to 3 cups of cooked spaetzle, so adjust the dry amount accordingly.

Where do I find pre-cooked spaetzle?

Look for it in the refrigerated section of your grocery store, usually near pre-made mashed potatoes, refrigerated pasta, or pierogies. If you cannot find it, egg noodles or gnocchi are both good substitutes.

Can I freeze this soup?

The broth and chicken freeze well, but the sour cream can sometimes separate when thawed and the spaetzle can become soft. If you plan to freeze it, leave out the sour cream and spaetzle before freezing. Add both fresh when you reheat the soup.

Can I use rotisserie chicken?

Yes, rotisserie chicken works really well here and saves a lot of time. Shred the meat from the rotisserie chicken and use it in place of the cooked shredded chicken. It adds a great flavor to the broth.

What if I cannot find spaetzle at my grocery store?

Egg noodles or gnocchi are the closest substitutes. Wide egg noodles give you a similar hearty, noodle texture. Gnocchi gives you something closer to the soft, pillowy bite of spaetzle. Either one works well in this recipe.

Simple Tips

• Do not add the sour cream while the soup is still on the heat. Remove the pot from the burner first, then stir it in to prevent curdling.
• Fresh paprika makes a real difference here. If yours has been in the cabinet for a long time, it is worth buying a new jar before making this recipe.
• If you keep cooked shredded chicken in your freezer, this soup comes together even faster. Here is how to make a big batch of Easy Shredded Chicken to keep on hand.
• Taste the soup before serving and adjust the salt. Seasoning salts vary in intensity, so the amount you need may differ slightly.

If You Love This Soup, Try These Next

• Easy Kid-Friendly Chicken Paprikash with Homemade Spaetzle Dumplings is the classic, non-soup version of this dish and just as cozy.
• Rustic Chicken Gnocchi Soup is another creamy, hearty chicken soup that is great for cold evenings.
• Easy Lasagna Soup is a reader favorite that has all the flavors of lasagna in a bowl.

Final Thoughts

This is one of those soups that earns its spot in regular rotation. It is quick enough for a weeknight, cozy enough for a cold weekend afternoon, and the leftovers are genuinely worth looking forward to.

Other Quick & Easy Meals You Will Love

• The Secret to Meals in Minutes – Freezer Friendly Shredded Chicken
• The Most Addicting Chicken Pasta Salad Ever!
• 20 Minute Comforting Salisbury Steak
• No-Fail 30 Minute Chicken Parmesan
• 20 Minute Delicious BLT Pizza
• Quick & Easy Chicken Pesto Pasta Dinner
• Easy Dinner Idea – Slow Cooker Mexican Pork Carnitas