Quick Creamy Chicken Paprika Soup
Prep time: 
Cook time: 
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Yield: 4 to 6 servings
Ground chicken breast helps this soup come together quick and three different types of paprika give it great flavor. It gets its creaminess from low-fat yogurt and a touch of heavy cream, but you can use coconut milk instead to make it paleo.
  • 2 tablespoons olive oil
  • 1 medium-large onion, quartered and sliced cross-wise
  • 2 medium red bell peppers, quartered, cored, and sliced cross-wise
  • 1 lb (450 g) ground chicken breast
  • 3 cloves garlic, minced
  • 2 teaspoons ground sweet paprika
  • ½ teaspoon ground smoked paprika
  • ¼ teaspoon ground hot paprika or ground cayenne pepper (more or less to taste)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 5 cups (1.2 L) low-sodium chicken stock
  • 2 tablespoons tomato paste
  • ½ cup (115 g) low-fat, plain unsweetened yogurt
  • ¼ cup (60 ml) heavy cream
  • 2 tablespoons minced fresh parsley, for garnish (optional)
  1. Heat the oil in a 5-quart soup pot over medium-high heat; add the onion and bell pepper and cook until starting to soften, about 5 minutes, stirring occasionally.
  2. Add the ground chicken and garlic and cook until the chicken is browned, about 5 minutes, stirring occasionally.
  3. Add the sweet paprika, smoked paprika, hot paprika, salt, black pepper, chicken stock, and tomato paste. Bring to a boil over high heat, cover the pot, turn heat down to simmer, and cook 10 minutes.
  4. Turn off the heat. Whisk together the yogurt and heavy cream in a medium bowl, then gradually whisk in 1 cup of the hot broth from the soup; stir this mixture into the soup.
  5. Serve with parsley sprinkled on top.
Freezing and Reheating: This soup freezes well; be sure to thaw it completely before reheating. To reheat, bring it to a simmer in a heavy-bottomed saucepan over low heat, stirring constantly in one direction. Remove from heat once the soup is hot, making sure not to let it come to a boil to avoid the dairy curdling.

Paleo-Friendly: Omit the yogurt and heavy cream and use ¾ cup (180 ml) coconut milk.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/quick-creamy-chicken-paprika-soup/