How to Make the Most Amazing Chicken Paprikash Soup in 30-Minutes!

Chicken Paprikash Soup is one of the main reasons I always keep cooked, shredded chicken in my freezer.

Brimming with dumplings (spaetzle) and chock full of chicken and spices, you can have this recipe on the table in under 30 minutes.

Pair it with a loaf of crusty french bread, and you’ll have the ultimate comfort food meal ready for your family in no time.

This post will show you how to make the absolute best, easiest ever Chicken Paprikash Soup!

• 4 cups shredded chicken
• 2 – 32-ounce cartons of chicken broth
• 1/4 cup butter
• 1/2 cup finely diced onion
• 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

You can purchase pre-cooked spaetzles at your grocery store (they are usually found in the refrigerator section near the pre-cooked mashed potatoes and refrigerator hashbrowns).

In the event that you REALLY want a bowl of Chicken Paprikash Soup NOW (it happens!) and do not feel up to running out to the store to buy spaetzles, this recipe from Taste of Home is super easy and only takes about 15 minutes.

I do not own a spaetzle maker, so I just use my potato ricer when I make homemade spaetzle.

(BTW, if you love homemade mashed potatoes and do not own a potato ricer, you seriously need to consider purchasing on now! Not only is it quicker and easier than dragging out your beaters or potato masher, but this little gadget creates the smoothest, silkiest mashed potatoes you will ever make. )

Begin by melting your butter in a dutch oven or other large (at least 3 quarts) pot over medium heat.

Toss in the diced onions and allow to cook until soft and translucent. Add in the minced garlic and stir until fragrant, about 30 seconds.

Next, stir in the paprika, seasoning salt, and flour, coating the onions and garlic, and allow to cook for about 1 minute.

Next, pour in the chicken broth and stir until the flour and paprika are absorbed by the broth. Add in the shredded chicken and allow the soup to simmer for 15 minutes.

After the soup has simmered for 15 minutes, add the spaetzle to the pot. Allow the paprikash soup to simmer for another 2-3 minutes until the spaetzle is heated.

Once the spaetzle is heated, remove the pot from the burner and quickly stir in the sour cream until dissolved.

If you are using light sour cream, 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.

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