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Chicken Paprikash is a wonderful Hungarian recipe. This creamy chicken dish is made with sweet Hungarian paprika and spaetzle. Top this Hungarian paprikash off with a little sour cream for great comfort food!
When I lived in Cleveland, Ohio, Hungarian recipes was huge there. You would see on menus chicken paprikash and goulash. Later I found out the reason for so many Hungarian recipes on the menus was because Cleveland has a huge Hungarian population!
Let make a Hungarian recipe of chicken paprikash. So you have Hungarian paprikash, but there are also other versions like Romanian chicken paprikash. What is the difference? I was told it has to do with the paprika.
Hungarian paprikash uses sweet Hungarian paprika. Where a Romanian paprikash uses more smokey paprika. I have tried a Romanian paprikash, and I prefer the sweet Hungarian paprika version better.
The other thing I could find in an abundance in Cleveland in the stores was spaetzle. Now that I live in Florida, spaetzle is not as easy to come by. There is more Hispanic culture here, where in Cleveland it was Eastern European. So makes sense that spaetzle is more readily available there.
What is spaetzle? Spaetzle is little noodles of dough. They are like dumplings in away. This pasta is what everyone in Cleveland uses in their chicken paprikash.
The first time I had chicken paprikash was at a work potluck. One of my co-workers made a slow cooker of this chicken paprikash. I loved the creamy taste of this chicken recipe. Is chicken paprikash a soup or a stew?
No one was really able to answer me if chicken paprikash is considered a soup or is it more a stew. Personally, because this Hungarian paprikash is thick, I say stew. No matter what you would call this paprikash recipe, it is very good!
So stock up on some Hungarian paprika and enjoy a nice bowl of comfort with this Hungarian paprikash. Top it off with a little soup cream and you got a meal in heaven!
- 2 cups chicken broth
- 1 lb chicken breasts
- 2 TB butter
- 1 small onion (chopped)
- 2 celery stalks (chopped)
- 4 TB sweet paprika
- 1 pint of sour cream
- 1 package of spaetzle
- salt and pepper to taste
- Bring the chicken broth to a boil over medium high heat. Then place your breasts in the boiling broth, reduce the heat to medium low.
- Next, saute the onions and celery in the butter till the onions are clear. Add to the chicken broth, Let the broth cook for about 20-30 minutes, till the chicken is very tender that starting to fall apart.
- Strain the breasts out the broth, and shred the chicken. Add the shredded chicken back to the both. Then add the spaetzles.
- Add the sour cream slowly to the broth so it will not curdle. Keep stirring as you add it.
- After the sour cream is all added, add the paprika, sweet paprika is recommended. it just has the best flavor for this dish. Add it one table spoon at a time and stir well with each addition. This so it can get better absorbed into the soup, so don’t get a gritty texture.
- After the paprika is added, taste the soup, you can adjust the paprika if you think you need more.
- Ladle into a bowl, season with salt and pepper, and garnish with some sour cream if you like and ENJOY!
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Amount Per Serving: Calories: 357Total Fat: 22gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 137mgSodium: 520mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 28g