Chicken Paprikash Soup
The difference between Spanish and Hungarian paprika? You will often find both paprikas on store shelves but unless you really REALLY have a discerning taste, the flavor is almost inconsequential. But, having said that, Spanish paprika is milder and less colorful than its' Hungarian counterpart, which is generally used by professional chefs around the world. Hungarian paprika is made from special peppers that give it a deep, rose red color and is considered much warmer on the tongue. It is said that paprika has more Vitamin C, per ounce, than lemon juice.
For 4 people
- 1/2 cup(s) flour
- 2 tablespoon(s) paprika
- 1 teaspoon(s) cayenne pepper
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) black pepper
- 1 lb(s) chicken breasts, cubed
- 3 tablespoon(s) cornstarch
- 2 (15-ounce) cans chicken broth, divided
- 2 tablespoon(s) vegetable oil
- 1 small onion, peeled and minced
- 1 tablespoon(s) minced garlic in oil
- 12 - 14 ounces diced potatoes
- Sour cream, optional
Chicken Paprikash Soup Directions
- Combine flour, paprika, cayenne pepper, salt and black pepper in a large bowl, mixing to blend well. Add the cubed chicken and toss to evenly coat. Cover bowl of chicken and flour mixture with plastic wrap and refrigerate for 30 minutes. Meanwhile, whisk together cornstarch and a quarter cup of chicken broth to make slurry until smooth; set aside.
- In a large skillet, heat oil over medium-high heat until hot. Remove chicken from refrigerator and separate from the flour, discarding flour. Remove chicken from flour, shaking off excess and add to skillet to cook for 2-3 minutes, or until browned. The chicken doesn't have to be completely cooked at this point. Add onion and garlic to continue cooking an additional 2 minutes, stirring frequently. Add remainder of broth and potatoes, reduce heat to medium and lightly boil until potatoes are fork tender, about 4-5 minutes longer.
- Restir the cornstarch slurry to loosen what has settled at the bottom of the bowl and stir into the soup, blending well. Let soup cook and thicken an additional minute. Remove from heat and serve in bowls, topped with a dollop of sour cream if desired and sprinkle additional paprika or cayenne pepper on top.