CHICKEN PAPRIKASH
One of the most popular Hungarian dishes and one that my household loves. The traditional Chicken and Paprika dish served with egg noodles
Provided by Linda
Categories Main Course
Number Of Ingredients 8
Steps:
- brown the chicken on all sides. Remove Chicken and place to the side
- add the onions to the pan and fry until golden brown.
- Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).
- Return the chicken to the pot and place it back over the heat.
- Pour in the water. The chicken should be mostly covered. Bring it to a boil.
- Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.
- Optional: In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
- Serve the chicken paprikash with Hungarian nokedli, which is similar to German Spaetzle only they're very short and stubby. You can make nokedli with a spätzle scraper but Kent just uses a fork.
Nutrition Facts : Calories 516 kcal, Protein 11 g, Carbohydrate 32 g, ServingSize 1 serving
SPAETZLE AND CHICKEN SOUP
This recipe is from my grandma and I have loved it ever since I was a child. I could eat it EVERY day. The homemade noodles are simple, and you can use frozen chicken breast if you don't have time to use a whole chicken.
Provided by CARLY819
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 2h20m
Yield 8
Number Of Ingredients 12
Steps:
- Place chicken in a stock pot, and add enough water to cover. Pour in the chicken broth, and add celery and onions. Season with salt, pepper and garlic salt. Bring to a boil, and cook for about 1 hour to get a good broth.
- When the chicken is cooked through and tender, remove it to a platter and let sit until it is cool enough to handle. Strain broth, and discard celery and onions. Return the broth to the stock pot. Remove chicken meat from the bones, chop or tear into pieces, then return it to the pot also. Bring the broth to a boil, and add carrots.
- In a medium bowl, stir together the eggs, water and salt. Gradually add flour until the dough is firm enough to form a ball. You may need more or less flour. Pat the dough out on a flat plate. Using a butter knife, cut slices of dough off the edge of the plate so they are about 2 to 3 inches long. Allow them to fall directly into the boiling broth.
- Once the carrots are tender, the soup is ready. Sprinkle with parsley flakes and serve.
Nutrition Facts : Calories 562.2 calories, Carbohydrate 45.3 g, Cholesterol 222.7 mg, Fat 25.2 g, Fiber 4.3 g, Protein 36.3 g, SaturatedFat 7.2 g, Sodium 648 mg, Sugar 5.3 g
FARMHOUSE CHICKEN SOUP WITH SPAETZLE
This is a hearty soup topped with spaetzle, which our family loves. It is great to have on a cold winter day, or if we are not too hungry we have the soup for dinner with some crusty bread on the side. Enjoy!
Provided by TasteTester
Categories Poultry
Time 2h35m
Yield 3 quarts, 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Place the chicken, water and broth into a Dutch oven. Bring to a boil. Meanwhile, melt butter in a preheated skillet; add the onion, celery and carrots. Saute on medium heat for 3 minutes. Add garlic and cook for another two minutes. Add the sauteed onion, celery, carrots and garlic to the boiling stock. Add salt, pepper, poultry seasoning and red pepper flakes. Reduce heat, cover and simmer for 1 to 1 1/2 hours or until chicken is tender and broth is flavorful.
- Remove chicken from broth; cool. Skim fat from broth. Remove meat from bones; discard bones and skin. Cut meat into bite-size pieces; return to broth. Cover and simmer while preparing spaetzle.
- For spaetzle, combine the flour, salt, baking powder and nutmeg in a small bowl. Stir in the eggs, milk and parsley; blend well. With a rubber spatula, push batter through a large-hole grater or colander into the simmering soup. Simmer, uncovered, for 10 minutes or until spaetzle float to the top.
Nutrition Facts : Calories 244.6, Fat 9.7, SaturatedFat 3.5, Cholesterol 80.6, Sodium 1158.8, Carbohydrate 18.7, Fiber 1.3, Sugar 1.9, Protein 19.3
CHICKEN PAPRIKASH WITH SPAETZLE
Make and share this Chicken Paprikash With Spaetzle recipe from Food.com.
Provided by Mark Kovach
Categories Stew
Time 1h5m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- OK let's be Hungarian.
- Firstly we don't call the dumplings "spaetzle" but I can't spell the word that Grandma always used so I've borrowed the German term. (I've since learned how to spell Nokedli.).
- Start by heating the oil in a large pot and browning your chicken parts.
- Remove the chicken and add the butter or margarine to the pot.
- Sauté the onion in the melted butter until transparent.
- Add paprika, chicken, and water, bring to a boil then reduce to simmer for 45 minutes. (NOTE: I've learned over the years that using a 32 oz box of broth adds a lot of flavor to the dish.).
- Chicken should be very tender and about to fall off bones.
- Remove chicken to bowl.
- Add enough fresh water to pot to bring back to original level.
- Check flavor of broth.
- If flavor is weak add enough bullion to produce a well flavored broth. (SKIP this step if you used broth.).
- Bring broth to boil.
- Combine flour, salt, and pepper with eggs (the more eggs the richer the batter but two is OK) to form a thick batter.
- Now comes the tricky (and boring) part.
- Drop batter in boiling broth in 1/8 to 1/4 teaspoon amounts until all batter is in pot and cooked.
- Spaetzle is cooked when it floats on surface.
- You may need to remove some to get it all in the pot.
- With all spaetzle cooked and in pot you now add your sour cream to broth. The amount is individual according to how creamy you wish the sauce to become (and how much water you started with).
- At this point I usually add about three tablespoons of flour mixed with one cup of water to thicken the broth. Sorry I omitted this step in the original submission.
- The sauce and spaetzle is the best part of this dish so be sure to make enough! They will be coming back for seconds on that part of the dish.
- One of the most surprising things about this dish is it actually tastes better the second day. Sooo if you are making it for a special dinner prepare it the day before and simply reheat it one half hour before serving.
CHICKEN PAPRIKASH WITH SPAETZLE
When my folks originated from Austria in the early 1900s, they brought many of the recipes they enjoyed in the old country. This wonderful dish is one of them.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a heavy skillet, saute whole onions in butter until lightly browned. Remove and set aside. In the same skillet, saute chopped onions until tender. Set aside. , In a large plastic resealable bag, combine flour and 1-1/2 teaspoons paprika; add chicken, a few pieces at a time and shake to coat. , Place chicken in skillet; brown on all sides. Add the salt, parsley, broth and remaining paprika. Cover and cook over low heat until juices run clear, about 45 minutes. , For spaetzle, in a large bowl, stir the flour, eggs, milk, salt and baking powder until smooth (dough will be sticky). In a large saucepan, bring water to a boil. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water. , With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter. , Remove chicken from skillet; set aside. In the same skillet, stir in the sour cream, capers and juice and onions. Return chicken to the skillet and gently heat through. Place spaetzle on a platter and top with chicken. Serve with sauce.
Nutrition Facts : Calories 450 calories, Fat 23g fat (11g saturated fat), Cholesterol 148mg cholesterol, Sodium 987mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein.
CHICKEN PAPRIKASH (AKA: SOUR CREAM SOUP)
A great Hungarian meal. My Italian Grandmother use to make this for my Hungarian Grandfather. This is how I remembered how it was made.
Provided by plove53
Categories Whole Chicken
Time 1h33m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- -Ina large pot place in enough oil to brown chicken pieces on both sides (only for a few minutes on each side).
- -Afteryou browned the chicken add enough water to go over chicken (around an inch over chicken).
- Add Salt and Pepper.
- -Addin onions.
- Bring to a boil then let simmer until chicken in tender and done (around an hour).
- -Removechicken and set aside.
- -Addthe Paprika to pot then stir in Sour Cream.
- -Placecooked chicken back into pot and cook around 30 minutes more (until you get the thickness of the sauce you like).
- -Addover cooked Linguini.
- If you like to save a few calories use Light Sour Cream or Yogurt.
Nutrition Facts : Calories 1183.8, Fat 60.7, SaturatedFat 25.3, Cholesterol 223.1, Sodium 229.3, Carbohydrate 94.7, Fiber 4.8, Sugar 4, Protein 61.9
CHICKEN PAPRIKASH
Chicken Paprikash is a wonderful Hungarian recipe. This creamy chicken dish is made with sweet Hungarian paprika and spaetzle. Top this Hungarian paprikash off with a little sour cream for great comfort food!
Provided by Deanna @SeductionInTheKitchen.com
Categories Soup Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Bring the chicken broth to a boil over medium high heat. Then place your breasts in the boiling broth, reduce the heat to medium low.
- Next, saute the onions and celery in the butter till the onions are clear. Add to the chicken broth, Let the broth cook for about 20-30 minutes, till the chicken is very tender that starting to fall apart.
- Strain the breasts out the broth, and shred the chicken. Add the shredded chicken back to the both. Then add the spaetzles.
- Add the sour cream slowly to the broth so it will not curdle. Keep stirring as you add it.
- After the sour cream is all added, add the paprika, sweet paprika is recommended. it just has the best flavor for this dish. Add it one table spoon at a time and stir well with each addition. This so it can get better absorbed into the soup, so don't get a gritty texture.
- After the paprika is added, taste the soup, you can adjust the paprika if you think you need more.
- Ladle into a bowl, season with salt and pepper, and garnish with some sour cream if you like and ENJOY!
Nutrition Facts : Calories 357 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 137 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 28 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 520 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CHICKEN PAPRIKASH SOUP WITH SPAETZLE
I cannot say enough about how heavenly this tastes! My grandmother gave me this recipe that she had taken from her local paper and made some adjustments to. I always use salted butter and leave out the additional salt. If you prefer a more spicy soup, you can substitute some of the regular paprika with hot paprika, just don't go overboard or the heat can become overwhelming. Perfect for a cooler day, this recipe is a great alternative to the standard chicken soup.
Provided by pheebess
Categories Chicken
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In a 3 quart pot, melt the butter; add onion and garlic and cook on low heat until onions are soft and translucent.
- Add the paprika, thyme, and flour and stir until the onions are coated, about 2-3 minutes.
- Whisk in the stock and cook until soup thickens. Simmer on low for 30 minutes.
- Add the chicken and spaetzle (recipe below) and salt and pepper.
- Use a ladle to set aside a small amount of soup. Mix the sour cream with the small amount of reserved soup, and then add the whole mixture into the large pot of soup. This allows the temperature of the sour cream to adjust gradually. Adjust seasoning if necessary.
- For the homemade spaetzle, if you are using: While the soup is cooking, put a large pot or pan of water on to boil.
- Combine spaetzle ingredients until they are smooth.
- Run the thick batter through a spaetzle maker or a colander. Drop into the boiling water, and remove the noodles when they float.
- Add directly to the hot soup.
OLD FASHIONED CHICKEN PAPRIKASH SOUP
This modern twist on an old fashioned chicken paprikash dish adds spaetzel to make an incredibly simple soup perfect for any weeknight.
Provided by The Starving Chef
Categories Soup
Time 1h30m
Number Of Ingredients 15
Steps:
- Boil the chicken breast until cooked through, about 20-30 minutes. Use a hand mixer to finely shred the chicken. Season with salt and pepper, to taste and set aside.
- In a soup pot over medium high heat, add two tablespoons of butter. Saute the onions and carrots until tender, about 5-10 minutes. Add in the minced garlic.
- Sprinkle the flour over the contents of the pot and add the remaining butter to form a simple roux. Stir constantly until the flour and butter is coating the onions and carrots.
- When the roux is golden, season with paprika, cayenne pepper (optional), sugar and white pepper. Deglaze the bottom of the pot with the sherry, scraping up any browned bits on the bottom.
- Pour in the chicken broth and bring to a rolling bubble. Simmer for 30 minutes.
- Reduce the heat to medium and add the spaetzle and shredded chicken. Simmer for 10 minutes to cook the spaetzle and heat the chicken through.
- Stir in the Greek yogurt and remove from heat. Serve garnished with a dollop of yogurt and parsley for a pop of color. Enjoy!
EASIEST AND TASTIEST CHICKEN PAPRIKASH WITH SPAETZLE
This recipe originally came on a box of spaetzle, I believe. I've been making it for a long time -- it's so easy.
Provided by Lorraine of AZ
Categories Poultry
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare spaetzle as directed on package. I cook mine a few minutes longer as I do not like al dente.
- Drain and reserve.
- Brown onion in shortening.
- Add seasonings and chicken and brown ten minutes.
- Add water.
- Cover and simmer slowly until tender.
- Remove chicken and keep warm.
- Add sour cream to sauce and mix well. Add prepared dumplings.
- Arrange chicken pieces on top. Heat for 5 minutes.
- For more gravy: add 1/2 pint of sweet cream to the sour cream.
- Note: For beef or veal paprikash, substitute 3 to 4 pounds boneless diced meat in place of chicken in recipe.
Nutrition Facts : Calories 477.6, Fat 37.7, SaturatedFat 14.7, Cholesterol 128.8, Sodium 1291.4, Carbohydrate 6, Fiber 0.6, Sugar 1.3, Protein 27.9
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