Chicken Goulash Soup

Instructions

1. 1Prepare the chicken: Cut the about 680 g chicken thighs into bite-sized pieces, about 2.54 cm cubes. Place the chicken pieces in a bowl and season them with the 1 tsp salt and 1/2 tsp black pepper.
2. 2Start the soup base: Heat the 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 1 large chopped onion and cook, stirring occasionally, until it is softened and translucent, about 5 minutes.
3. 3Brown the chicken: Add the seasoned about 680 g chicken thighs to the pot with the softened onion. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes. Do not cook through at this stage.
4. 4Add aromatics and spices: Stir in the 2 tbsp tomato paste, 2 tbsp sweet paprika, and 1 tsp caraway seeds. Cook, stirring constantly, for 1 minute until fragrant. Be careful not to burn the paprika.
5. 5Add vegetables and liquid: Add the 2 medium chopped carrots, 2 medium chopped potatoes (cut into 2.54 cm cubes), and 1 medium chopped bell pepper to the pot. Pour in the 6 cups chicken broth. Stir everything to combine.
6. 6Simmer until tender: Bring the soup to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 40-50 minutes, or until the carrots and potatoes are fork-tender and the chicken is cooked through. The internal temperature of the chicken should reach 74°C.
7. 7Final seasoning and serving: Taste the soup and add more salt and pepper if needed. Ladle the hot Chicken Goulash Soup into bowls and serve immediately.

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