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Chicken Paprikash Bisque

Capsaicin is the compound in certain foods that give it their heat, like in jalapeños or chilli peppers.

In general terms, capsaicin generates heat, raising your body temperature, which in turn is said to stimulate your metabolism, making you burn more calories.

Studies have shown that a spicy meal can indeed temporarily raise your metabolism, but only by about 8%. Other studies have indicated that spicy foods make you feel fuller, so you end up eating less.

Although the effects of spicy food on metabolism are not fully known, I do know that this Chicken Paprikash Bisque is one of the best I’ve ever made.

Paprika, and red pepper give it a bit of heat and turn it a beautiful red color. And by using left over rotisserie chicken, its even quicker to thrown together after a long days work.


Chicken Paprikash Bisque
5.0 from 1 reviews
Prep time:
Cook time:
Total time:
Serves: 6
Paprika gives a smoky flavor to this thick and rich tasting soup.
  • 2 Tbsp butter or margarine
  • 1 Tbsp paprika
  • ½ onion, finely chopped
  • 1 red pepper, finely chopped
  • 1 Tbsp cornstarch
  • 1 can (14oz) crushed tomatoes
  • 2 cups GF chicken broth
  • 3 cups cooked rotisserie chicken, chopped
  • ¾ cup GF sour cream
  • Salt and pepper to taste
  • 3 Tbsp fresh Italian parsley, chopped
  1. In a dutch oven or large pot, melt butter over medium-high heat and stir in paprika. Add onion and red peppers, sautéing until soft.
  2. Stir in cornstarch, continue stirring for 2 minutes, and then add tomatoes. Bring to a simmer then add broth.
  3. Cover and let simmer for 15-20 minutes. Remove from heat and add chicken and slowly stir in sour cream.
  4. Season with salt and pepper, garnish with parsley and serve.


4 Responses to Chicken Paprikash Bisque

  1. John November 4, 2015 at 6:34 am #

    Having Hungarian ancestry Chicken Paprika should was a standard growing up. Thank you for this, I will try it next time I am at home for more than a day, ????!!

    • Betty November 4, 2015 at 10:24 pm #

      What can I use instead of sour cream? I am allergic to dairy.I can use almond milk but I assume it is too thin, same as coconut milk .I suppose full canned coconut milk would not work or would it. This recipe sounds great.

      • Janice November 4, 2015 at 11:35 pm #

        Make a rue with your almond milk with corn starch or flour! Works great!

  2. Hermie November 5, 2015 at 1:39 am #

    this chicken paprikash bisque is look like more delicious with garlic bread.

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