Friday, February 22, 2013

Chicken Paprikash Stoup

Jana here with a soup that I found while browsing through a Rachael Ray magazine!  I love to flip through cookbooks and food magazines, but don't always follow through with making any of the recipes I find!  I have made it my goal this month to cook one recipe from a magazine or cookbook (as opposed to recipes I find online) a week.  Do any of you make cooking goals?  Share in the comments if you do!  Oh, and the name of the recipe really is 'stoup'.  A combination of soup and stew, I suppose? This recipe comes together really quickly, and is delicious!

Chicken Paprikash Stoup

2 tablespoons butter
1 tablespoon paprika
1/2 onion, chopped (or 1 tablespoon dried onion flakes)
1 tablespooon flour
1 can (14.5 ounces) crushed tomatoes
1 red bell pepper, finely chopped
2 cups chicken broth
2-3 cups chopped cooked chicken
3/4 cup sour cream
salt and pepper

1. In a large saucepan, melt the butter with the paprika over medium heat.  Add onion and cook for 3 minutes, stirring continuously. 

2. Sprinkle in the flour and cook for 2 minutes, stirring.  Add in the tomatoes.  Stir and cook until the mixture begins to simmer and thicken. (approximately 2 minutes)

3. Add the bell pepper and broth.  Cover and simmer over medium heat, stirring occasionally, until the pepper is tender. (15 minutes)

4. Add the chicken and cook just to heat through.  Stir in the sour cream, 1/4 cup at a time.  Season with salt and pepper.  Top with parsley before serving.


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