Chicken Paprika Stew by - Gluten Free

Chicken Paprika Soup

  • Author: Jenne Kopalek
  • Prep Time: 20 minutes
  • Cook Time: 1 hours
  • Total Time: 1 hours 20 minutes


Chicken Paprika Stew that features three different peppers, two different onions, and plenty of paprika.



  • 4 boneless, skinless chicken breasts; cut into threes
  • 1 bag of sweet peppers; yellow, orange, red smalls sliced
  • 1 white onion; chopped
  • 1/2 yellow onion; chopped
  • 4 tablespoons paprika
  • 132 oz chicken broth
  • 1 cup sour cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  1. In the pressure cooker pot, add in sliced pepper rounds, onion, and chicken breast. Toss together. Add paprika, salt, and pepper to the top. Pour in vegetable broth.
  2. Cook for 45 minutes to 1 hour on high pressure. Let pressure cooker release the pressure or if on old pot release pressure. Be careful! If your pressure cooker has a different time for chicken that is up to you however, the longer the more tender the chicken will become and it should be super tender for stew.
  3. Slowly stir in sour cream and stir well. If you get clumps remove them with a strainer.
  4. Serve by it’s self, with noodles, rice, or quinoa. Top with sour cream; optional


  • Serving Size: 6
  • Calories: 215
  • Sugar: 6 g
  • Sodium: 455 mg
  • Fat: 10 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 4 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Protein: 21 g
  • Cholesterol: 69 mg
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