Easy Chicken Goulash with Tomato Soup

This one pot chicken goulash is a twist on American goulash that swaps the usual ground beef for tender chicken thighs. Elbow macaroni cooks right in the pot with tomatoes, seasonings, and condensed tomato soup for a rich, flavorful sauce with easy cleanup.

Ready in about 30 minutes, it’s hearty enough for busy weeknights and makes plenty for leftovers. Maybe it’s the Minnesotan in me, but I love anything that resembles a hotdish. While this version is made right on the stovetop, it’s got all the elements we Midwesterners can’t resist: meat, noodles, sauce, and cheese.

If hotdish is your kind of comfort food dinner, you’ll also love my Wild Rice Hotdish or Pizza Casserole.

Quick Look at this Chicken Goulash Recipe

• Ready In: 30 minutes
• Serves: 6–8
• Flavor Profile: Rich tomato sauce, savory, cheesy
• Equipment: Dutch oven or large heavy-bottomed pot
• Great For: Busy weeknights, family dinners and leftovers

Chicken Goulash vs. Traditional Goulash: What’s the Difference?

Traditional Hungarian goulash is a slow-cooked meat dish seasoned prominently with paprika, while American goulash is typically a quicker one-pot meal made with ground beef, tomatoes, and macaroni.

This chicken version is inspired by American goulash but swaps the ground beef for tender pieces of chicken thighs. Condensed tomato soup creates a rich sauce, while the macaroni cooks right in the same pot for an easy weeknight dinner.

Ingredient Notes

Here are some tips & tricks for the ingredients needed for this recipe. Find exact measurements in the recipe card below!

• Chicken thighs – Boneless, skinless chicken thighs stay juicy and tender in this one-pot recipe. Unlike traditional American goulash, which typically uses ground beef, this version uses bite-size pieces of chicken. Chicken breasts can also be used, but make sure not to overcook them.
• Green bell pepper – Adds flavor and color, any pepper works. Frozen chopped peppers are a great shortcut!
• Tomato soup – Condensed tomato soup creates a smooth, rich tomato sauce and is a great shortcut ingredient in this recipe. It adds body and a slightly creamy texture without needing a long simmer time. While tomato soup has some sweetness, it doesn’t make the finished goulash overly sweet. The savory ingredients will balance it out.
• Canned diced tomatoes – Adds more tomato flavor along with some texture to the goulash.
• Paprika – This is the traditional spice in Hungarian goulash and works just as well in this version. The sweet kind is classic, while the smoked will add more depth, and hot paprika will add spice.
• Elbow macaroni – The pasta cooks right in the pot with the tomatoes and broth to soak up all the delicious flavors. Small pasta shapes work best because they cook evenly and absorb flavor from the sauce as they simmer.
• Cheddar cheese – Optional but highly recommended! Cheese makes everything better.

How to Make Chicken Goulash

Step 1: Brown the chicken – Heat olive oil in a large Dutch oven. Season chicken thigh pieces with salt and pepper, add to the pan. Cook 3–4 minutes until browned (no need to cook through yet).

Step 2: Sauté the veggies – Add the chopped bell pepper and onion. Cook for 3–4 minutes, until the vegetables begin to soften. Add the garlic and cook for another minute. The chicken does not need to be fully cooked through at this point since it will continue cooking in the sauce.

Step 3: Add the liquid & seasoning – Stir in canned tomato soup, diced tomatoes, chicken broth, and Worcestershire sauce. Add paprika, Italian seasonings, and a bay leaf. Bring the mixture to a simmer.

Italian seasoning is a combination of basil, oregano, rosemary, thyme, and marjoram.

Step 4: Cook pasta – Add macaroni noodles. Cover and simmer 15–20 minutes, stirring occasionally, until pasta is tender and sauce is thickened.

Don’t forget to occasionally stir the goulash while it’s cooking to prevent pasta from sticking to the bottom of the pan.

Quick Tip: Start checking the pasta 1–2 minutes before the package cooking time. It will continue to soften as it sits in the hot sauce, so stopping at al dente helps prevent mushy noodles.

Step 5: Finish with cheese – Remove the bay leaf and stir in cheese. Scoop into bowls or plates and serve warm. Garnish with some chopped parsley for extra color.

What to Serve with Chicken Goulash

Chicken goulash is hearty enough to serve on its own, but I usually add a simple vegetable to round out dinner. Green beans, roasted broccoli, or a basic side salad all work well.

Crusty bread or garlic bread is also perfect for soaking up the extra tomato sauce.

Easy Variations & Swaps

Protein swaps – Use ground turkey, ground chicken, sliced kielbasa sausage or traditional ground beef.

Vegetable add-ins – Add zucchini, mushrooms, corn, spinach for a nutritional boost!

Flavor twists – Use smoky paprika for bolder flavor or add red pepper chili flakes for heat. This recipe has a mild flavor that kids love, but let adults spice up their individual servings!

Creamy upgrades – Add a dollop of sour cream on top of each serving for a creamy finish.

Dietary adaptations – Use dairy-free cheese to suit your needs.

How to Store & Reheat Chicken Goulash

Refrigerator: Store for 3–4 days in airtight container. The pasta will continue to absorb sauce as it sits, so leftovers the next day may be thicker than the freshly made goulash.

Freezer: Up to 3 months. Freeze in foil pans to free up your regular pans!

Reheating: Reheat leftovers on the stove or in the microwave with splash of chicken broth, tomato juice or soup to loosen sauce.

Even quick, one-pot dinners count as family mealtime. Join my email list for approachable recipes and simple ideas that help make everyday mealtimes more meaningful.

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