💡 At a Glance
- •The Soup: Tender chicken goulash soup packed with potatoes, fresh tomatoes, bell peppers, and savory spices.
- •Time: Ready to serve in just 40 minutes and perfect for meal prep.
- •Method: The chicken and potatoes steam perfectly in the Varoma® while the rich soup base simmers in the mixing bowl.
This delicious chicken goulash soup is a fantastic, crowd-pleasing weeknight meal that the whole family will love.
Chicken is lean, super tender, and cooks up so much faster than beef or pork. That means this comforting soup is completely ready to enjoy in just 40 minutes!
This flavorful chicken goulash soup is also a total lifesaver for parties or feeding a crowd. You can easily double the batch, make it ahead of time, and—honestly—it tastes even better reheated the next day.
In my simple recipe with easy step-by-step instructions, I’ll show you how quick and effortless it is to whip up this absolutely delicious Chicken Goulash Soup right in your Thermomix®!
Why you’ll love this Chicken Goulash Soup:
- Super delicious and packed with flavor.
- Quick and easy to make.
- Healthy and nourishing.
- A wonderful, family-friendly dinner for busy weeknights.
- Great for meal prep and easy leftovers.
- The ultimate crowd-pleasing party soup.
Can you make goulash soup ahead of time and store it?
Yes! You can easily make this goulash soup 1 to 2 days in advance and keep it stored in the fridge until you’re ready to serve.
Honestly, goulash soup tastes even better the next day after the flavors have had time to meld together, making it perfect for meal prepping.
Just be sure to reheat the soup gently over low heat rather than bringing it back to a rolling boil—if chicken cooks for too long, it can end up dry and tough.
This goulash soup (and any leftover portions!) also freezes like a dream.
It will keep beautifully in the freezer for up to 6 months.
Chicken Goulash Soup FAQs
What Ingredients Do You Need for Chicken Goulash Soup?
- 14 oz (400 g) chicken breast
- 14 oz (400 g) potatoes
- 14 oz (400 g) tomatoes
- 1 red bell pepper
- 1 yellow onion
- 2 tbsp (40 g) tomato paste
- 2 tbsp (30 g) olive oil
- 3.5 cups (800 ml) water
- 1 beef bouillon cube
- Salt
- Black pepper
- Paprika
- Dried marjoram
- Garlic powder
- Splash of heavy cream (optional)
Note: You’ll find the exact measurements and step-by-step instructions in the printable recipe card below.
How to Make Chicken Goulash Soup
Prep Work:
Peel the potatoes and cut them into small cubes. Toss with 1 teaspoon of salt.
Pat the chicken dry, cut it into bite-sized pieces, and marinate it with 1 tablespoon olive oil, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon marjoram, and a dash of garlic powder.
Wash and dice the tomatoes.
Peel and quarter the onion.
Wash and seed the bell pepper, then finely dice it.
Instructions:
Add the onion to the mixing bowl and chop for 5 sec / speed 5. Scrape down the sides of the bowl with your spatula, repeating if needed. Sauté for 3 min / 120°C / speed 1.
Add the tomato paste and sauté for another 3 min / 120°C / speed 1.
Next, add 800 ml water, canned tomatoes, beef broth, 1 tsp salt, ½ tsp black pepper, 1 tsp paprika, and 1 tsp dried marjoram to the mixing bowl.
Place the chicken in the Varoma® dish. (Good air circulation is super important when steaming, so make sure to leave a few slots on the bottom uncovered so the hot steam can rise and circulate!)
Place the potatoes onto the Varoma® tray. Set for 30 min / Varoma® / speed 2.
When the time is up, add the bell pepper to the mixing bowl and cook for another 10 min / Varoma® / speed 2.
Set the Varoma® dish and tray aside, then transfer the potatoes and chicken into the mixing bowl.
Give everything a good stir and, if you like, finish it off with a splash of heavy cream for extra richness!
Enjoy!
Note: You’ll find the exact measurements and complete step-by-step instructions down in the recipe card.
The listed prep and cook times are an average estimate.
Alright, now go have fun whipping this up, and enjoy every bite!
If you loved my easy chicken goulash soup, you might also enjoy my quick Thermomix® creamy potato soup 🙂
Happy cooking,
Christoph
P.S. Don’t want to miss a recipe? Be sure to follow me over on Pinterest or Instagram ❣
Did you make this recipe?
If you loved it, please leave me a comment below and give it a 5-star rating! 🙂
Easy Chicken Goulash Soup
Click stars to rate now
Zutaten
- 400 g Chicken breast fillets
- 400 g Potatoes
- 400 g Tomatoes
- 1 Red bell pepper
- 1 Onion
- 40 g Tomato paste
- 30 g Olive oil
- 800 ml Water
- 1 Beef bouillon cube
- Salt
- Black pepper
- Paprika
- Marjoram
- Garlic powder
- Splash of heavy cream optional
Zubereitung
Prep:
- Peel and dice the potatoes. Toss with 1 tsp salt.
- Pat the chicken dry, chop into bite-sized pieces, and toss with 1 tbsp olive oil, 1 tsp salt, ½ tsp black pepper, 1 tsp paprika, 1 tsp marjoram, and a pinch of garlic powder to marinate.
- Wash and dice the tomatoes.
- Peel and quarter the onion.
- Wash, seed, and finely dice the red bell pepper.
Directions:
- Add the onion to the mixing bowl and chop for 5 sec / speed 5. Scrape down the sides of the bowl with the spatula and repeat if needed. Sauté for 3 min / 120°C / speed 1.
- Add the tomato paste and sauté for another 3 min / 120°C / speed 1.
- Add 800 ml water, diced tomatoes, bouillon cube, 1 tsp salt, ½ tsp black pepper, 1 tsp paprika, and 1 tsp marjoram into the mixing bowl.
- Place the marinated chicken in the Varoma® dish. (Good steam circulation is key here, so leave a few vents in the bottom uncovered so the hot steam can rise freely.)
- Place the potatoes onto the Varoma® tray. Cook for 30 min / Varoma® / speed 2.
- Once finished, add the diced bell pepper directly to the mixing bowl and cook for another 10 min / Varoma® / speed 2.
- Carefully remove the Varoma® dish and tray, then transfer the potatoes and chicken directly into the mixing bowl. Stir well and finish with a splash of heavy cream for extra richness, if desired.
Easy Chicken Goulash Soup
Click stars to rate now
Zutaten
- 400 g Chicken breast fillets
- 400 g Potatoes
- 400 g Tomatoes
- 1 Red bell pepper
- 1 Onion
- 40 g Tomato paste
- 30 g Olive oil
- 800 ml Water
- 1 Beef bouillon cube
- Salt
- Black pepper
- Paprika
- Marjoram
- Garlic powder
- Splash of heavy cream optional
Zubereitung
Prep:
- Peel and dice the potatoes. Toss with 1 tsp salt.
- Pat the chicken dry, chop into bite-sized pieces, and toss with 1 tbsp olive oil, 1 tsp salt, ½ tsp black pepper, 1 tsp paprika, 1 tsp marjoram, and a pinch of garlic powder to marinate.
- Wash and dice the tomatoes.
- Peel and quarter the onion.
- Wash, seed, and finely dice the red bell pepper.
Directions:
- Add the onion to the mixing bowl and chop for 5 sec / speed 5. Scrape down the sides of the bowl with the spatula and repeat if needed. Sauté for 3 min / 120°C / speed 1.
- Add the tomato paste and sauté for another 3 min / 120°C / speed 1.
- Add 800 ml water, diced tomatoes, bouillon cube, 1 tsp salt, ½ tsp black pepper, 1 tsp paprika, and 1 tsp marjoram into the mixing bowl.
- Place the marinated chicken in the Varoma® dish. (Good steam circulation is key here, so leave a few vents in the bottom uncovered so the hot steam can rise freely.)
- Place the potatoes onto the Varoma® tray. Cook for 30 min / Varoma® / speed 2.
- Once finished, add the diced bell pepper directly to the mixing bowl and cook for another 10 min / Varoma® / speed 2.
- Carefully remove the Varoma® dish and tray, then transfer the potatoes and chicken directly into the mixing bowl. Stir well and finish with a splash of heavy cream for extra richness, if desired.
