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Hearty Chicken Vegetable Soup with Smoked Paprika

This comforting chicken vegetable soup combines tender chicken, colorful vegetables, and fragrant smoked paprika for a warming, flavorful dish. It’s simmered until the ingredients meld into a thick, aromatic broth with a satisfying texture, perfect for chilly days or when you need a quick, nourishing meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large chicken breasts or thighs preferably thighs for more flavor
  • 2 carrots carrots peeled and chopped
  • 2 stalks celery chopped
  • 1 bell pepper any color, chopped
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 4 cups chicken broth or stock
  • 1 handful fresh parsley chopped, for garnish
  • 1 teaspoon dried thyme or fresh thyme
  • to taste salt and pepper

Equipment

  • Large heavy-bottomed pot
  • Chef’s knife
  • Cutting board
  • Ladle
  • Measuring spoons and cups

Method
 

  1. Dice the chicken into bite-sized pieces and set aside. Prepare all vegetables by peeling and chopping them into uniform pieces for even cooking.
  2. Heat the large heavy-bottomed pot over medium heat and add the olive oil. Once shimmering, add the diced onion and minced garlic, sautéing until fragrant and translucent, about 2-3 minutes.
  3. Add the chopped carrots, celery, and bell pepper to the pot, stirring well. Cook for about 5 minutes until the vegetables start to soften and release their aromas.
  4. Stir in the smoked paprika, dried thyme, and a pinch of salt and pepper, coating the vegetables evenly. Let the spices toast for about 30 seconds to deepen their flavor.
  5. Add the diced chicken to the pot, stirring to combine. Cook for 5-7 minutes until the chicken is browned on all sides.
  6. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
  7. Reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes, until the vegetables are tender and the chicken is cooked through.
  8. Taste the broth and adjust with salt and pepper as needed. If desired, add a squeeze of lemon for brightness.
  9. Serve the hot soup in bowls, garnished with chopped fresh parsley for a fresh, herbal finish.
  10. Enjoy this hearty, smoky chicken vegetable soup, perfect for cozy days or a quick nourishing meal.

Notes

Feel free to customize the vegetables based on what you have in the fridge. This soup keeps well and can be refrigerated for leftovers, tasting even better the next day.