Easy Chicken Paprikash Soup with Spaetzle
Creamy Hungarian-inspired chicken soup made with paprika, sour cream, shredded chicken, and spaetzle dumplings. Ready in about 30 minutes.
Ingredients
- 4 cups shredded cooked chicken
- 2 32 oz cartons chicken broth
- ¼ cup butter
- ½ cup onion finely diced
- 2 cloves garlic minced
- ¼ cup sweet or smoked paprika
- ⅔ cup all-purpose flour
- 2 tsp seasoning salt
- 2 cups sour cream
- 16 oz pre-cooked spaetzle
- Salt and pepper to taste
Instructions
- Melt butter in a large Dutch oven over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add garlic and stir for 30 seconds.
- Stir in the paprika, seasoning salt, and flour, coating the onions and garlic. Cook for 1 minute.
- Pour in the chicken broth and stir until smooth. Add the shredded chicken and simmer for 15 minutes.
- Add the spaetzle and simmer for 2 to 3 minutes until heated through.
- Remove the pot from the heat and stir in the sour cream until fully dissolved. Season with salt and pepper. Serve immediately.
Notes
If you are using light sour cream, which I often do, you will see a few white spots in your soup, where the sour cream did not completely dissolve. I’m sure there’s some science behind this, but the soup still tastes AMAZING and it saves a few calories.
Nutrition
Calories: 423kcal | Carbohydrates: 32g | Protein: 23g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 1311mg | Potassium: 283mg | Fiber: 2g | Sugar: 3g | Vitamin A: 567IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 4mg
Servings: 8
Calories: 423kcal