Hungarian Chicken Paprikash Soup (Paprikas Csirkleves)

Hungarian Chicken Paprikash Soup with Bread Dumplings

Barbara Rolek

  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Yield: 10 servings
Nutritional Guidelines (per serving)
890 Calories
58g Fat
6g Carbs
83g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 10 servings
Amount per serving
Calories 890
% Daily Value*
Total Fat 58g 74%
Saturated Fat 20g 98%
Cholesterol 291mg 97%
Sodium 1883mg 82%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 2%
Protein 83g
Calcium 121mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Hungarian chicken paprikash soup or paprikás csirkleves (PAH-pree-kahsh CHEERK-leh-vesh) is hearty enough to be eaten as a main course especially when served with nokedli, csipetke, dumplings that are similar to spaetzle, or with bread dumplings.

Boneless, skinless chicken breasts, a cut-up fryer or a whole soup chicken can be used in this dish modeled after the famous Hungarian chicken stew. This will feed a crowd so feel free to cut the recipe in half.


Steps to Make It

  1. Gather the ingredients.

  2. In a large soup pot or Dutch oven, melt butter and oil. Sauté whole chicken breasts that have been seasoned with salt until browned and cooked through. Remove from pan.

  3. Add onion and celery, and sauté until translucent. Add chicken broth, water and bouillon cubes. Bring to a boil, reduce heat and simmer until vegetables are tender.

  4. Turn the heat off, take the pot off the stove and let cool 10 minutes. Add 12 tablespoons Chef Rick's Chicken Paprikash Soup and Sauce Seasoning and whisk until seasonings have dissolved and are blended. Add sour cream and again whisk until smooth.

  5. Dice cooked chicken into bite-size pieces and add to soup with cooked noodles of choice and mix with a spoon, heating over low heat until soup reaches 165 F on an instant-read thermometer.

  6. Serve with rye or hearty white bread and butter.

  7. Enjoy!

Hungarians Love Their Soup

Known as leves in Hungarian, soup is an important part of the cuisine. Sometimes it's served as the first course of an equally filling main course.

Sometimes it serves as lunch with hearty bread and butter. It even appears for breakfast on celebration days along with a full spread of other delights.

And farmers and other hard-working people often start the day with a bracing bowl of soup.