This is a favorite at the last tailgate of the year, the pot is always just about licked clean. If you love Chicken Paprikas, you'll love the flavors of this quick to prepare soup. I use shortcuts here, but the recipe is based on Grandma Papp's recipe. Note: if you live where there is a Gordon's Marketplace you can get everything there. Recipe makes about 6 quarts of soup.
2 onions, diced (I use 2 cups frozen diced onions)
1/2 stick butter
4 tbsp Hungarian Paprika
1/4 tsp ground cayenne
3 qts chicken stock (I use Minor's Chicken base)
1 1/2 lbs diced chicken meat (I always keep frozen diced chicken at home)
1 1/2 lbs Marzetti spaetzle
1 lb sour cream
In a large pot melt butter. Saute onions until translucent, add paprika and cayenne and saute 2-3 more minutes. Add chicken stock and chicken, bring to a boil. Add spaetzle, and simmer about 10 minutes. Put the sour cream in a mixing bowl and blend a cup or two of the hot stock into it to warm it up. Pour this into the soup while stirring. Simmer another 10 minutes or so until combined. Adjust seasoning with salt and more cayenne if needed. Enjoy with thick slices of good rye bread. note: the soup is in the Presto Nomad 8 qt. Slow Cooker.
2 onions, diced (I use 2 cups frozen diced onions)1/2 stick butter
4 tbsp Hungarian Paprika
1/4 tsp ground cayenne
3 qts chicken stock (I use Minor's Chicken base)
1 1/2 lbs diced chicken meat (I always keep frozen diced chicken at home)
1 1/2 lbs Marzetti spaetzle
1 lb sour cream
In a large pot melt butter. Saute onions until translucent, add paprika and cayenne and saute 2-3 more minutes. Add chicken stock and chicken, bring to a boil. Add spaetzle, and simmer about 10 minutes. Put the sour cream in a mixing bowl and blend a cup or two of the hot stock into it to warm it up. Pour this into the soup while stirring. Simmer another 10 minutes or so until combined. Adjust seasoning with salt and more cayenne if needed. Enjoy with thick slices of good rye bread. note: the soup is in the Presto Nomad 8 qt. Slow Cooker.
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