This Chicken Paprikash Soup brings all the same comforting feels as chicken noodle soup, but with a delicious paprika-flavoured broth and a bit of sour cream tang added to the mix.

chicken paprikash soup in bowl with spoon
  • You just need a bit of chicken for this soup or use leftover cooked or rotisserie chicken.
  • It’s ready to enjoy in just about 30 minutes!
  • Quick enough for a lunch soup, but hearty enough for dinner, too.

Ingredients and Substitutions

Chicken – you can use boneless chicken breast or boneless chicken thighs. You could also use already cooked, leftover chicken or rotisserie chicken. Even if the chicken is already cooked, go ahead and do the poaching step (boiling in the bit of broth), so you can mash/shred the chicken.

Canned Tomatoes – again, use what you have or prefer. I’ve used whole, peeled canned tomatoes here, that I hand-crushed. You could use diced, crushed or even canned cherry tomatoes. Note that the base recipe calls for only the smaller 14oz can of tomatoes or half of one of the large cans of tomatoes.

Egg Noodles – I confess, I have a thing for flat egg noodles (Lancia brand, specifically). That’s what I’ve used here. You can use the curly variety or the no-yolks type, as you like.

Paprika – common sweet paprika is recommended here. I don’t suggest hot paprika, as it would be too much (and red pepper flakes are used here if you’d like a touch of warmth). I also don’t suggest smoked paprika, unless you are a real fan of the smoky flavour.

Step-by-Step Photos

  1. Simmer chicken in a bit of the broth, together with the onion, some butter and some red pepper flakes, if using
  2. Break up the chicken a bit with a potato masher.
  3. Add the rest of the broth, the canned tomatoes, egg noodles and spices. Add the water.
  4. Simmer soup until noodles are al dente.
  5. Add parsley and sour cream.
  6. Taste and season soup with salt and pepper, before serving.


  • You could add some finely chopped carrots and/or celery as well. Add the onions. Be sure the carrots and celery are finely chopped, so they will be tender at the end of cooking.
  • You could add some baby spinach to the mix. Stir it in during the last few minutes of cooking.
  • In both of these cases, you may need to add a bit more broth or water to thin the soup a bit more.
chicken paprikash soup in bowl with spoon

Making ahead, Reheating and Freezing

Like all noodle soups, this soup will thicken when made ahead or after refrigerating leftovers. You can thin it back out by adding more broth or water (or a combination) to the soup. You may need to add 1-2 cups more.

This soup isn’t ideal for freezing with the noodles in it, as they tend to get mushy after the freeze/thaw process. If you wanted to leave the noodles out and add them later when ready to use the soup, that would work.

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chicken paprikash soup in bowl with spoon

Get the Recipe: Chicken Paprikash Soup

This Chicken Paprikash Soup brings all the same comfort as chicken noodle soup, but with a paprika flavoured broth and a bit of sour cream added to the mix.
5 stars from 5 ratings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings


  • 1 boneless chicken breast, or 2 boneless chicken thighs, cut into bite-sized pieces *or see Note 1 for pre-cooked chicken options
  • 1 Tablespoon butter
  • 1/3 cup onion, diced
  • Pinch red chili pepper flakes, optional
  • 4 Cups chicken broth
  • 4 oz. dried egg noodles, about 2 cups
  • 14 oz canned tomatoes, whole hand crushed, diced, crushed or canned cherry tomatoes, with liquid (398 ml)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 Tablespoon sweet paprika
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon dried basil leaves
  • 1/8 teaspoon dried oregano leaves
  • 1 cup water, plus more as needed to thin
  • 1/4-1/3 cup fresh parsley, chopped
  • 1/4 cup sour cream, plus a bit more if you'd like it creamier
  • Salt and freshly ground pepper, to taste

To serve:

  • Additional chopped parsley
  • Red pepper flakes


  • In a large pot on the stovetop, place the butter, chicken, onion and red pepper flakes, if using. Pour about one cup of the chicken broth overtop. Heat over medium heat until boiling, then reduce the heat slightly and simmer about 5 minutes.
  • Use a potato masher to shred the chicken a bit.
  • Add in the remaining broth, the egg noodles, canned tomatoes, spices and salt and pepper. Add 1 cup of water. Bring to a boil, then reduce the heat just slightly to allow it to boil gently until pasta is softened to al dente. *If soup starts to get too thick as the noodles cook, add more water, as needed.
  • When the noodles are cooked, mix in the parsley and sour cream. Taste the soup and add additional salt, as needed. *If the soup tastes flat, it needs more salt :)
  • Serve garnished with additional parsley and a few red pepper flakes, if desired.


Note 1: You can use cooked, leftover chicken or chicken from a rotisserie chicken. Use about 1 1/2-2 cups. Simmer the cooked chicken, as done with the raw chicken, to soften it up to mash.  
Variations: You can add very finely chopped carrot and/or celery with onion mix, if you like. You could also stir in a bit of baby spinach during the last few minutes of cooking. In both cases, you may need to add a bit more broth or water to thin the soup, as needed.
Re-heating and Freezing: If making ahead or for left-over soup, note that the noodles will absorb much of the liquid in the soup as it sits. To re-heat add additional chicken broth or water, a bit at a time as reheating, until the desired consistency. You may need to add up to 2 cups.  
Noodle soups don’t freeze well, as the noodles tend to get mushy after the freeze/thaw process.
Cuisine: American, Canadian
Course: Soup
Calories: 300kcal, Carbohydrates: 34g, Protein: 23g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 73mg, Sodium: 605mg, Potassium: 890mg, Fiber: 4g, Sugar: 6g, Vitamin A: 1566IU, Vitamin C: 16mg, Calcium: 96mg, Iron: 3mg
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