I wasn’t going to blog about Chicken Paprikash soup.
No I wasn’t. I was going to make a recipe for once and NOT stand barefoot, hovering over it on my teeny kitchen table, photographing it to death until it became cold.
No, it was Sunday. And dammit, I was going to enjoy my homemade soup!
Until it was so delicious that I just couldn’t not share it with you guys.
(And actually, I DID enjoy my soup on Sunday. Luckily for me, it was still pretty enough to photograph on day two!)
Chicken Paprikash soup. That sounds a bit random. How did this soup come about?
Well, I was reading my newest cookbook purchase, an AMAZING vintage, 1975 edition of the Joy of Cooking I swindled for a mere few bucks at a used bookstore. (AKA my new obsession.) And I came across a recipe for Chicken Paprikash that reminded me of the version my mother used to make. It was also Sunday, the day of heavy soup consumption in our apartment–so the two just came together as a lightbulb went off in my head, and I decided I was going to give it a go. (Essentially, I just decided to make Chicken Paprikash and add chicken broth. Because, why not?)
It. Was. Amazing.
Light, yet rich. Lot’s of Paprika, and a pinch of cayenne. It’s a party in your mouth. Oh, and I used Greek yogurt instead of sour cream, so it’s actually pretty healthy, too! (Plus, did you know it was possible to make home made Eastern European egg noodles in less than 5 minutes?)
Let’s back up a minute–do you know what spaetzle is? They’re basically little fluffy droplets of egg noodle slash dumpling heaven. Wikipedia tells me their origin is not specifically known (which is not exactly helpful). However, they are a critical staple in several Eastern European countries–namely Hungary, Germany, and Switzerland. It’s a requirement to serve them with chicken paprikash. Basically, if you don’t have spaetzel to go with it, I don’t want your damn paprikash. Those are my rules.
Plus, all they really require are flour, eggs, and water. I like to get fancy and use things like milk and salt (call me extravagant) but really, those are extra.
Anddd while we’re being honest here–I’ve made homemade spaetzle before (old school chicken paprikash was one of the first dinners I made Neal when we started dating!) but I was going to take the lazy way out (I mean, it was Sunday?) and just buy them at the store. But unfortunately, the only store within walking distance didn’t have them. So I took the extra five minutes to make my own. (TWIST MY ARM. UGH.)
I’ve also been trying to be healthier lately, so I made an easy swap of Greek yogurt for sour cream. Couldn’t taste the difference. (Don’t you love when that happens?)
All in all, it’s a new classic I’m adding to my rotation. I know you’ll love it too!
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