Chicken soup often feels like a warm hug, but I like to shake it up a bit. This version uses smoked paprika and a splash of soy sauce, giving it a depth that’s unexpected but deeply satisfying. It’s a recipe born from chaos in the kitchen and a craving for something hearty yet nuanced.

Why I Keep Coming Back to This Soup

It’s simple, honest, and fills the house with that smoky warmth. Each spoon feels like a small victory, a reminder that comfort can be nuanced and layered. Plus, it’s flexible enough to improvise with what’s in the fridge, making it a trusty fallback on busy days.

Breaking Down the Key Ingredients

• Chicken thighs: I prefer bone-in, skin-on for richer flavor, but boneless works too.: They stay juicy and give the broth a smoky depth.
• Carrots: Sweet and earthy, add natural sweetness. Feel free to swap with parsnips for a different twist.: They soften beautifully and add color.
• Celery: Brings fresh, crisp notes, balancing the richness. Use fennel for a more aromatic punch.: Crunchy when raw, tender when cooked.
• Broth: Homemade or store-bought, look for low-sodium, or make your own for extra flavor.: The soul of the soup, rich and comforting.
• Smoked paprika: Adds a subtle smoky depth, like a whisper of campfire.: Use generously for a noticeable aroma and flavor.
• Soy sauce: A splash boosts umami and depth. Reduce if you prefer a lighter broth.: Salty, savory, with a hint of umami.
• Fresh herbs: Parsley, thyme, or dill, chopped for brightness.: They lift the flavors just at the end.

Tools of the Trade for this Cozy Soup

• Large heavy-bottomed pot: For even heat distribution and steady simmering.
• Sharp knife: To prep vegetables and chicken with precision.
• Cutting board: A sturdy surface to handle all chopping.
• Ladle: To serve the soup gracefully.

Step-by-step to a soulful, slightly smoky chicken soup

Step 1: Start by gathering all your ingredients and prepping your tools.

Step 2: In a large pot, heat some oil over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.

Step 3: Toss in diced carrots and celery, cook until they start to soften—about 7 minutes, stirring occasionally.

Step 4: Add the chicken, broth, and your choice of herbs. Bring to a gentle simmer, around 90°C (194°F).

Step 5: Simmer uncovered for 30 minutes, skimming any foam off the surface.

Step 6: Check for doneness: chicken should be tender and easily shredded, veggies soft but not mushy.

Step 7: Taste and adjust salt and pepper. Let rest for 5 minutes before serving.

Smoked Paprika Chicken Soup

This hearty chicken soup combines tender chicken thighs, sweet carrots, and crisp celery simmered in a flavorful broth infused with smoked paprika and soy sauce. The result is a warm, smoky, and satisfying dish with tender vegetables and succulent shredded chicken, finished with fresh herbs for brightness. It’s a comforting, layered soup that’s perfect for cozy days and adaptable to what’s in your fridge.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 4 pieces chicken thighs (bone-in, skin-on preferred) for richer flavor
• 2 medium carrots peeled and diced
• 2 stalks celery chopped
• 1 large onion diced
• 4 cups chicken broth low-sodium preferred
• 1 tablespoon smoked paprika generous for smoky aroma
• 1 tablespoon soy sauce for umami depth
• 2 tablespoons olive oil for sautéing
• to taste salt and pepper for seasoning
• 2 tablespoons fresh parsley chopped, for garnish

Equipment

• large heavy-bottomed pot
• Sharp Knife
• Cutting Board
• Ladle

Method

 

1. Chop the onion, carrots, and celery into small, even pieces to prepare for sautéing.
2. Heat olive oil in a large heavy-bottomed pot over medium heat until shimmering and fragrant.
3. Add diced onion to the pot and sauté for about 5 minutes, until translucent and fragrant, with a gentle sizzle and softening appearance.
4. Stir in the diced carrots and chopped celery, cooking for another 7 minutes until they start to soften and release their aroma.
5. Meanwhile, season the chicken thighs with a pinch of salt and pepper.
6. Place the chicken thighs into the pot, skin-side down if using skin-on, and cook for about 5 minutes until the skin is golden brown. Flip and cook for another 5 minutes to develop flavor.
7. Sprinkle smoked paprika evenly over the chicken and vegetables, stirring gently to coat everything with a smoky aroma.
8. Pour in the chicken broth and add soy sauce, scraping the bottom of the pot to loosen any flavorful bits stuck from sautéing.
9. Bring the mixture to a gentle simmer, then cover partially and cook uncovered for 30 minutes, skimming any foam that forms on the surface.
10. Check that the chicken is tender and easily shredded. Remove the chicken thighs, shred the meat with two forks, then return it to the soup.
11. Taste the broth and adjust seasoning with salt and pepper as needed. Let the soup rest for 5 minutes to meld flavors.
12. Serve the soup hot, garnished with chopped fresh parsley for a burst of freshness and color.

Cooking Checkpoints & Tips for Perfect Soup

• Soup should be gently simmering, not boiling vigorously, to keep the chicken tender.
• Veggies should be soft but hold their shape, not falling apart.
• The chicken should shred easily, indicating it’s cooked through, around 75°C (167°F).
• Broth should be flavorful, not bland—add more herbs or salt if needed.

Common Mistakes & How to Avoid Them

• Cooking on high heat, chicken turns rubbery.? USE LOW AND SLOW HEAT to prevent tough chicken.
• Overcooked veggies turning to mush.? ADD VEGGIES later if you prefer them firmer.
• Soup tasting bland or flat.? TASTE AND ADJUST SEASONING before serving.
• Cloudy, greasy soup.? Skim foam regularly for a clearer broth.

This soup isn’t just about comfort. It’s about the memories stirred up with each spoonful, the warmth in your hands, and that faint smoky aroma that lingers just a bit longer. Feel free to add your favorite greens or a squeeze of lemon for brightness. It’s a simple dish, but it’s yours to make in your own way, every time.

Jonny Andrew Miller

Hi, I’m Jonny Andrew Miller, the cook, taster, and slightly messy mind behind Bite & Boom. I live in Austin, Texas, a city that smells like barbecue smoke, fresh tortillas, and late-night tacos if you wander long enough. It suits me.