Best Dinner Food

Chicken Paprikash Soup

Convert a beloved Hungarian chicken dish into a comforting soup that's quick and easy enough for a weeknight.

Ingredients

1. 2 tablespoons unsalted butter

2. 1 medium red bell pepper, chopped (1¼ cups)

3. 1 small sweet onion, chopped (1 cup)

4. ¾ teaspoon kosher salt, divided

5. 3 tablespoons sweet paprika

6. 1 (14½ oz) can diced fire-roasted tomatoes

7. 6 cups lower-sodium chicken broth

8. 4 ounces extra-wide egg noodles (2 cups)

9. 4 cups shredded cooked chicken (such as rotisserie)

10. ⅔ cup sour cream

11. ½ cup chopped flat-leaf parsley, plus more for topping

Directions

1. Melt butter in a large pot over medium. Stir in bell pepper, onion, and ¼ teaspoon salt. Cook, stirring occasionally, until vegetables start to soften, about 5 minutes.

2. Stir in paprika and cook for 30 seconds.

3. Add tomatoes and broth to the pot and stir. Bring to a boil over high. Stir in noodles and reduce heat to medium. Simmer, stirring occasionally, until noodles are tender, about 8 minutes.

4. Stir in shredded chicken and simmer, undisturbed, until heated through, about 2 minutes.

5. Transfer 2 to 3 ladles of soup to a large heatproof bowl. Slowly whisk in sour cream until fully combined.

6. Return the mixture to the pot and stir until combined. Add parsley and remaining ½ teaspoon salt. Serve topped with more parsley.