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
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Eastern European
Ingredients
- 1.5poundsboneless, skinless chicken breasts, cubed
- 3cupsmilk
- 2eggs, beaten
- 2cupselbow macaroni
- 2teaspoonspaprika
- 1teaspoonchili powder
- 1/2cupplain Greek yogurt
- 1/2cupGouda cheese, grated
- 3clovesgarlic, minced
Step-by-Step
- 1
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.
10m - 2
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.
8mmedium heat - 3
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.
5mlow heat - 4
Stir in the cooked macaroni and continue cooking for an additional 2-3 minutes, or until the soup is heated through.
3m - 5
Remove the pot from the heat and stir in the Greek yogurt until well combined.
2m - 6
Ladle the soup into bowls and top with the grated Gouda cheese.
2m