Convert a beloved Hungarian chicken dish into a comforting soup that’s quick and easy enough for a weeknight.
Serve with a side ofred pepper knots.
Stir in bell pepper, onion, and 14 teaspoon salt.
Photo: Antonis Achilleos
Cook, stirring occasionally, until vegetables start to soften, about 5 minutes.
Stir in paprika and cook for 30 seconds.
Add tomatoes and broth to the pot and stir.
Bring to a boil over high.
Stir in noodles and reduce heat to medium.
Simmer, stirring occasionally, until noodles are tender, about 8 minutes.
Stir in shredded chicken and simmer, undisturbed, until heated through, about 2 minutes.
Transfer 2 to 3 ladles of soup to a large heatproof bowl.
Slowly whisk in sour cream until fully combined.
Return the mixture to the pot and stir until combined.
Add parsley and remaining 12 teaspoon salt.
Serve topped with more parsley.
2,000 calories a day is used for general nutrition advice.
