Easy Paprika Chicken Soup
Cozy and warming, this chicken paprika soup is full of flavor for a healthy lunch or light dinner!
Servings: 2 servings
Calories: 619kcal
Equipment
Ingredients
- ½ cup white rice dry weight
- 2 tablespoon olive oil divided
- 2 small chicken breasts
- ½ onion diced
- 1 celery stick diced
- 2 garlic cloves minced or finely diced
- 1 tablespoon sweet paprika
- 1 teaspoon dried thyme
- 1 red bell pepper diced
- 2 medium carrots diced
- 3 cups chicken stock or vegetable stock
- pinch salt
- pinch black pepper optional
- 1 tablespoon fresh dill optional, for garnish
Instructions
- Cook the rice according to packet instructions.
- While the rice is cooking, slice the chicken breasts into 2-3 pieces. Heat olive oil in your skillet and sear and cook the chicken pieces through (about 4 minutes each side). Set aside on a plate. Once cool enough to handle, shred with two forks or using a stand mixer with the appropriate attachment.
- Heat olive oil in a large soup pot, and saute onion, celery and garlic for 4-5 minutes, until softened. Tip in the sweet paprika and thyme, and stir well. Add the diced carrots and bell pepper and cook for 5 minutes, stirring occasionally.
- Pour in the chicken stock and bring to a boil. Reduce the heat to a very light simmer and cook for 15 minutes.
- Tip the cooked rice into the soup pot and stir to combine. Then use a ladle to transfer about a third of the soup to a blender. Blend, then add back to the pot.
- Add the shredded chicken to the pot, stir well, and cook for 3-4 minutes to heat through.
- Ladle the soup into your serving bowls and garnish with fresh dill (or parsley) to serve.
Notes
- If it works for you, it's possible to use shredded rotisserie chicken in place of cooking and shredding your own chicken. This likely isn't suitable for my low histamine readers.
- Ensure the chicken is cooked through to an internal temperature of 165F at its deepest point using a meat thermometer.
- This makes a thick hearty soup. If you like a thinner consistency, use another half a cup of stock.
- Nutritional information is auto-generated and should be understood to be an estimate.
- onion, garlic and dill, which score 1. As a note, white onion scores 0.
- black pepper, which scores 2.
- chicken stock will depend upon ingredients used.
Nutrition
Calories: 619kcal | Carbohydrates: 65g | Protein: 39g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 699mg | Potassium: 1.313mg | Fiber: 6g | Sugar: 13g | Vitamin A: 13.866IU | Vitamin C: 85mg | Calcium: 84mg | Iron: 4mg
