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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
Cook Time 45 minutes
Total Time 1 hour
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.