Paprika Chicken and Pasta Creamy Soup
A comforting and creamy soup filled with tender chicken, chewy pasta, and a blend of paprika and garlic, finished with a swirl of tangy yogurt and a sprinkle of melty Gouda cheese.
Prep
15 min
Cook
30 min
Servings
4
Difficulty
easy
Total Time
45 min
Ingredients
Step-by-Step
In a large pot, bring 4 cups of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
In the same pot, heat 1 tablespoon of olive oil over medium heat. Add the cubed chicken and cook, stirring occasionally, until no longer pink, about 6-8 minutes.
Reduce the heat to low and add the milk, beaten eggs, paprika, chili powder, and minced garlic. Whisk continuously until the mixture thickens, about 5 minutes.
Stir in the cooked macaroni and continue cooking for an additional 2-3 minutes, or until the soup is heated through.
Remove the pot from the heat and stir in the Greek yogurt until well combined.
Ladle the soup into bowls and top with the grated Gouda cheese.