Chicken Paprika Soup

  • Author: Jenne Kopalek
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 80


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.
  2. Add paprika, salt, and pepper to the top. Pour in vegetable broth.
  3. Cook for 1 hour on high pressure. Let pressure cooker release the pressure or if on old pot release pressure. Be careful!
  4. Slowly stir in sour cream and stir well. If you get clumps remove them with a strainer.
  5. Serve by it’s self, with noodles, rice, or quinoa. Top with sour cream; optional


  • Serving Size: 6
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