I first had this soup at Green Dot Stables in Detroit. My daughter has been asking me to try making it for years. I found a chicken paprikash recipe in a Grosse Pointe church cookbook and used it to develop this recipe. The original chicken paprikash recipe called for Slovak dumplings, which I replaced with a handful of spaetzle, which also helped thicken the soup.
Equipment:
Chicken Paprikash Soup
A creamy soup loaded with protein.
Ingredients
Instructions
- Sprinkle chicken with paprika. In a large heavy skillet, melt butter and brown chicken, flipping midway to brown both sides. Add onion, water, cayenne and salt. Cover and cook until tender. Remove chicken from pan and keep warm in oven at 175 degrees.
- In skillet with chicken juices, add sour cream and flour. Over medium heat, thicken, but do not bring to a boil. Shred chicken and return to soup.
- Add chicken broth and spaetzle. Bring to a simmer.
- Ladle into bowls and garnish with paprika.