Chef Rick's Chicken Paprikash Soup Recipe for Restaurants and Caterers
What you will need:
20 quart pot
A wire whisk
A cook spoon or long wooden spoon.
6 lbs. of random size boneless chicken breasts.
5 - 48 oz. cans of College Inn chicken broth (or any brand of chicken broth)
2 quarts of diced onions
2 quarts of diced celery
2 - 5 lb. tubs of sour cream
3 lbs. of spaetzles (dumplings). I use the store bought ones.
3 oz. of chicken base (I use Minors and/or Stouffers)
1 - 18 oz. jar of Chef Rick's Chicken Paprikash Soup and Sauce Seasoning.
Trim any fat off of chicken. Boil chicken in water. Set aside after cooking to cool. You can run chicken under cold water to cool.
Cook spaetzles. Run under cold water to cool. Set aside.
(You can mix with a little butter or olive oil to keep from sticking)
Once chicken is cool, dice into bite size pieces. Set aside.
To make the soup:
Add the celery and onions to a 20 qt. pot, then add 5 cans of chicken broth and water. Boil the vegetables until the celery is done. Do not overcook the vegetables or too much of the chicken broth will evaporate. Once the celery is done, whisk in the 3 oz. of chicken base, then take the pot off the stove and let the liquid cool for 5-10 min.
After cooling for 5-10 min. add 1 jar of Chicken Paprikash Soup and Sauce Seasoning.
Using a wire whisk, whisk vigorously while adding the seasoning until it is completely dissolved. Now add the (2) - 5# containers of sour cream and once again whisk vigorously until the sauce is smooth.
Using a cook spoon, (or long wooden spoon) mix the diced chicken and spaetzles into the sauce. Do not use a wire whisk or you will tear the chicken apart!
If the spaetzles are sticking or clumped together you can rinse them under cold water before adding them to the soup to separate them.
Return to low heat and reheat to 165 degrees.
You can certainly make your own spaetzles. (Dumplings). I provide a recipe on the recipe link at the top of this page but I choose to use the store bought spaetzles, because they go good with this soup and they save a lot of time from having to make them from scratch.
You can also certainly use any kind of chicken. You can bake "bone on" or quartered chicken and then pull the meat off the bone after it is cooked. This will give you both white and dark meat. This will surely make a better soup, but will take much more time.
I use the recipe here, because I make almost 25 gallons of this soup a week. I just like to keep it simple.
That being said, I just wanted to let you know that you can make many variations of this recipe and it will still be great, because…..