A piping hot bowl of this Smoked Paprika Chicken Soup is the perfect meal for dreary days.

Did you know? Paprika comes from dried, ground peppers. Hungary is one of the main producers of paprika––at their local farmers markets you can find huge mounds of the beautiful, dark, redish-orange powder. The merchant scoops up your desired amount and bags it for you right there. But of course you can find it in any spice isle at the grocery store––be sure you get smoked paprika for this recipe!

This soup is easy. You don’t even have to cook the chicken–just grab a rotisserie chicken from your grocery store and you basically already have half the soup made.

Ingredients:

3-5 oz. egg noodles (I only used about 3 oz.)

2 Tbsp. unsalted butter

3 tsp smoked paprika (not regular, smoked!)

2 medium sized yellow onions, thinly sliced

2 garlic cloves, I use the squeeze garlic

2 red bell peppers, sliced

1 yellow bell pepper, sliced

1 tsp salt

1 tsp pepper

2 (15 oz) cans diced tomatoes

6 cups low sodium chicken broth

3 cups of rotisserie chicken cut up

Greek yogurt for serving–don’t skip this part! (You can use sour cream if you don’t have Greek Yogurt.)

Now, for the cooking:

Cook your noodles (follow directions on the package). Drain and set aside.

In a large pot melt the butter and stir in the smoked paprika over medium heat. Add your onions, garlic, bell peppers, salt, and pepper. Cook, stirring occasionally until your onions/peppers are tender. This takes maybe 15-20 minutes. Add the tomatoes, chicken broth, and chicken. Simmer for 5-10 minutes. Stir in noodles. Ladle soup into individual bowls. Add a dollop of Greek Yogurt to each bowl and a dash of smoked paprika. I’d say this serves about 4-5 very hungry people.

Let me know what you think of this soup! Would you do anything differently?