Low Sodium Chicken Paprikash Recipe
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Jump to RecipeThis low sodium chicken paprikash recipe is flavorful, creamy, and perfectly spiced with tender chicken and vegetables in each bite! Serve over egg noodles or rice for a complete meal.
This tasty dinner is a low salt variation of traditional Hungarian chicken paprikash. Cook a big pot on the weekend, and enjoy this delicious chicken as a lunch or dinner (served with our favorite chopped salad) throughout the week.
We love making low sodium versions of classic recipes, and this tasty chicken paprikash soup was SO good we are adding it into our monthly meal rotation! It’s bright, fresh, spicy, and so comforting – perfect for cold days, or just to enjoy any time of year.
This stew has chicken, egg noodles, and fresh vegetables in each bite! And the creamy both is so flavorful from the sweet and spicy Hungarian paprika. It makes a great dinner, and one the whole family will enjoy.
This Low Sodium Chicken Paprikash Recipe Is
- Creamy
- Spicy
- Flavorful
- Loaded with Vegetables
- Easy to Make-Ahead
- Versatile
- Great to Meal Prep
A Great Low Salt Adaptation of a Classic Hungarian Recipe
Traditional chicken paprikash (or paprikás csirke) is made with chicken and sweet Hungarian paprika. Cooked in a Dutch oven (or a large soup pot) with vegetables and a creamy paprika sauce, this tasty chicken paprikash recipe is made with simple ingredient swaps to make it low in sodium.
While I made this lower sodium version of authentic chicken paprikash, it has many of the same main ingredients as the classic popular Hungarian dish. I start this hearty stew by browning the chicken and coating it in hot paprika.
It makes a great main course for lunch or dinner! Served over egg noodles, it’s like a tasty chicken noodle soup with a big kick from the spice.
Ingredients for this Chicken Paprika Soup Recipe
See the recipe card below for a full list of instructions and ingredient amounts!
Chicken
I used boneless skinless chicken thighs for this recipe, but you could also use skinless chicken breasts if desired. Light meat or dark meat, either is delicious in this easy recipe.
Make sure you buy chicken that has a nutritional label on it, as chicken can contain added sodium before being packaged in the store.
Hungarian Paprika
This spice is the star of this dish – and is low in sodium. Hungarian paprika is a bit sweeter and spicier than normal paprika, making it a great flavorful choice for this dish. If you can’t find Hungarian paprika, you can use regular or smoked paprika instead. Just make sure any spices you use have no added salt.
Egg Noodles
Classic chicken paprikash is served over egg noodles, and luckily you can find many low or no sodium brands at the store. You can use any small or medium shaped pasta you prefer, but I like using egg noodles to keep it more classic, and the texture is great.
Vegetables
I chopped onions, carrots, celery, and cremini mushrooms in this stew to make it hearty and add great flavor.
No Salt Added Diced Tomatoes
I used no-salt-added diced tomatoes with the juice in this broth. You can use no salt crushed tomatoes, tomato sauce, or even tomato paste instead.
No Salt Added Chicken Stock or Chicken Broth
Or feel free to substitute no-salt vegetable stock instead of desired.
Heavy cream
I add a little heavy cream at the end, which makes the broth flavorful and so savory. You could also use full-fat coconut milk for a dairy-free version.
Fresh herbs & Lemon
Finishing this dish with fresh lemon and some fresh parsley gives this dish a great flavor! I love adding fresh herbs and citrus in my recipes, which brighten the food without adding salt.
How To Make Paprikash Chicken Low in Sodium
- Cook egg noodles according to package instructions. Drain, rinse under cold water, and set aside. If noodles stick together, toss them with a bit of olive oil.
- Prep your chicken – trim off any fat, and dice into bite-sized pieces.
- In a Dutch oven or other large heavy-bottomed soup pot, add 1 tablespoon of the olive oil, and the chopped chicken. Cook on medium-high heat for 5 minutes to brown the outside of the chicken, the reduce heat to medium and cook chicken for an additional 5 minutes.
- To the pot, heat the remaining tablespoon of olive oil over medium heat. Add in the chopped onions, carrots, and celery, and sauté for 7 to 8 minutes until vegetables begin to soften. Add the sliced mushrooms, and stir in the Hungarian paprika.
- Add the no-salt-added diced tomatoes and unsalted chicken stock, and bring to a boil. Reduce heat to a simmer, and cook covered for 30 minutes over low heat, or until vegetables are cooked through.
- Add in the heavy cream and parsley, and stir well. Add the cooked noodles back into the pot, and stir well.
- Before serving, squeeze fresh lemons over the soup, and enjoy. Store leftover soup in an airtight container for up to 3 days.
Substitutions or Add-Ins
Instead of heavy cream you can sub light cream, whole milk, or even coconut milk for a non-dairy version. You could even finish the dish with a dollop of sour cream.
Add bell peppers for a sweet kick – red peppers, or even chopped green pepper would be delicious.
Instead of egg noodles you could serve this with a no-salt-added spaetzle, or other 0mg sodium pasta you prefer.
More Low Sodium Chicken Recipes You May Enjoy!
- Low Sodium Chicken Lettuce Wraps
- Low Sodium Chicken Tacos
- Sweet Low Sodium Hot Honey Chicken
- Low Sodium Orange Glazed Chicken Breasts
- Low Sodium Pineapple Chicken Bowls
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Low Sodium Chicken Paprikash
Equipment
- large pot
Ingredients
- 8 ounces egg noodles
- 1.5 lbs chicken thighs I used boneless and skinless
- 2 tablespoons extra virgin olive oil
- 1 large onion chopped
- 3 carrots sliced
- 3 stalks celery chopped
- 8 ounces mushroom s sliced
- 2 tablespoons Hungarian paprika
- 1 14-ounce can No-Salt-Added Diced Tomatoes with juice
- 6 cups No-Salt-Added Chicken Stock
- 1 cup heavy cream
- 1 cup parsley chopped
- 1 lemon juiced
Instructions
- Cook egg noodles according to package instructions. Drain, rinse under cold water, and set aside. If noodles stick together, toss them with a bit of olive oil.
- Prep your chicken – trim off any fat, and dice into bite-sized pieces.
- In a Dutch oven or other large heavy-bottomed soup pot, add 1 tablespoon of the olive oil, and the chopped chicken. Cook on medium-high heat for 5 minutes to brown the outside of the chicken, the reduce heat to medium and cook chicken for an additional 5 minutes.
- To the pot, heat the remaining tablespoon of olive oil over medium heat. Add in the chopped onions, carrots, and celery, and sauté for 7 to 8 minutes until vegetables begin to soften. Add the sliced mushrooms, and stir in the Hungarian paprika.
- Add the no-salt-added diced tomatoes and unsalted chicken stock, and bring to a boil. Reduce heat to a simmer, and cook covered for 30 minutes over low heat, or until vegetables are cooked through.
- Add in the heavy cream and parsley, and stir well. Add the cooked noodles back into the pot, and stir well.
- Before serving, squeeze fresh lemons over the soup, and enjoy. Store leftover soup in an airtight container for up to 3 days.
Notes
Serving Size
This recipe makes about 6 servings total, about 2 cups each. The nutritional information estimated above is for 1 serving (or 2 cups) of the recipe. Please note the nutritional information will vary based on ingredients you use in your kitchen.Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
Love another great use for chicken which I always have on hand