Chicken paprika soup
New year beginnings always seem to arrive with some bit of retrospection at all the holiday sweets, cookies, desserts, appetizers, and heavy meals consumed over the past couple of months. So it comes time to lighten up and replace all the heavy eating with fresh lighter choices.
One such choice for me is a chicken paprika soup, which holds some similarity to chicken paprikash, only in a soup form, and being lighter, it does not contain any of the egg noodles. We can fill out those slender pasta threads with sauerkraut instead.
Chock full of vegetables and a little bit of creaminess from the sour cream, this is "old-world" soup is suitable for the coldest days of winter.
Chicken paprika soup
Serves 6
1 tablespoon olive oil
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup chopped onion
1 tablespoon chopped garlic
1 teaspoon dried marjoram
1 bay leaf
salt and black pepper to taste
1 cup diced zucchini
1 cup chopped mushrooms
1/2 cup chopped red bell pepper
1 quart chicken broth
1 cup sauerkraut, chopped
1 tablespoon Hungarian paprika
3 cups chopped cooked chicken
2 tablespoons sour cream
1. Sauté carrots, celery, and onion in olive oil until they soften.
2. Stir in garlic, marjoram, bay leaf, salt, pepper, zucchini, mushrooms, and bell pepper.
3. Cook, stirring for 5 minutes until vegetables are semi-cooked.
4. Add chicken broth, sauerkraut, and paprika; bring to a boil, then reduce heat, cover and simmer for 20 minutes.
5. Stir in chicken and cook 10 minutes more.
6. Remove from heat and stir in the sour cream before serving.
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