Hungarian Chicken Paprika Soup

🧂 Ingredients

• 2 tbsp Butter
• 2 tbsp Sweet Paprika
• 1 Spanish Onion

  finely chopped
• 1 tbsp Garlic

  minced
• 1 tbsp All Purpose Flour
• 14 oz Canned Diced Tomatoes
• 1 Red Bell Pepper

  finely chopped
• 3 cups Chicken Stock
• 1/4 cup Dry Sherry
• 3 cups Roast Chicken

  shredded
• 2 cups Cooked Egg Noodles
• 3/4 cup Sour Cream
• Salt and Pepper
• 3 tbsp Parsley

  finely chopped

Instructions

• 1 In a large pot or Dutch Oven, melt the butter with the paprika over medium heat.
  Add the onion and garlic and cook, stirring, for 3 minutes. Sprinkle in the
  flour and cook, stirring, for 2 minutes. Stir in the tomatoes. Cook, stirring,
  until the mixture begins to simmer and thicken. Stir in the bell pepper, chicken
  broth and sherry. Cover and simmer over medium heat, stirring occasionally,
  until the pepper is tender, 15 to 20 minutes.
• 2 Add the shredded roast chicken and egg noodles. Cook just to heat through. Stir
  in the sour cream then season with salt and pepper. Garnish with the chopped
  parsley before serving.

Nutrition Info