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Chicken Paprika Soup

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Level: Easy

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Description

A deliciously easy way to get that Chicken Paprika flavor in a bowl for those cold wintry days. My take on a recent soup kitchen offering, and my family loves it!

Ingredients

  • 2 whole Boneless, Skinless Chicken Breasts, Diced While Still Partially Frozen
  • 52 ounces, fluid Chicken Stock
  • 1 head Garlic
  • 1 cup Button Mushrooms, Sliced
  • 1 whole Sweet Onion, Like Vidalia Or Mayan
  • 1-¾ Tablespoon Sweet Hungarian Paprika
  • 1 cup Dry Campanelle Pasta Or Your Favorite Noodle
  • ¾ cups Dairy Sour Cream
  • Salt and Pepper, to taste

Preparation

Roast 1 head garlic topped with olive oil in a foil pouch in a 400-degree oven for 45 minutes.

Meanwhile, heat the broth in a Dutch oven or stock pot over medium-high heat. Add the diced chicken and cook for 15 minutes.

Saute the sliced mushrooms in butter, then add them to the soup base. Dice and caramelize the onion in a fry pan. Add to the soup.

Bring to a boil. Add the paprika. Add your noodles, return to a boil, and then cook for 8-10 minutes.

Reduce heat to low, add the sour cream and let it softly simmer for 10 minutes to allow the flavors to blend and the pasta to finish. Season with salt and pepper to taste.

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