Easy Chicken Goulash with Tomato Soup
This one pot chicken goulash is a twist on American goulash that swaps 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.
Ingredients
- 1 tbsp. olive oil
- 1 ½ # boneless skinless chicken thighs cut into 1 inch pieces
- ½ tsp. salt
- ½ tsp. black pepper
- 1 cup green bell pepper chopped
- 1 cup yellow onion chopped
- 2 cloves garlic minced
- 2 10.5 oz. cans condensed tomato soup
- 1 14.5 oz. can diced tomatoes
- 2 cups chicken broth
- 3 tbsp. Worcestershire sauce
- 1 bay leaf
- 2 tsp. paprika
- 2 tsp. Italian seasoning
- 8 oz. elbow macaroni 2 cups
- 1 cup cheddar cheese shredded
Instructions
- Heat olive oil over medium-high heat. Season chicken pieces with salt and pepper.1 tbsp. olive oil, 1 1/2 # boneless skinless chicken thighs, 1/2 tsp. salt, 1/2 tsp. black pepper
- Add chicken to the pot and cook until pieces brown on the outside, about 3-4 minutes. The chicken doesn't need to be fully cooked through yet.
- Add chopped bell pepper and onion to the pan. Continue cooking until the chicken finishes cooking and the pepper and onion begin to soften, about another 3-4 minutes. Add the minced garlic and cook for another minute.1 cup green bell pepper, 2 cloves garlic , 1 cup yellow onion
- Pour in canned soup, diced tomatoes, chicken broth, Worcestershire sauce, bay leaf, paprika and Italian seasoning. Stir well and bring mixture to a simmer.2 10.5 oz. cans condensed tomato soup, 1 14.5 oz. can diced tomatoes, 2 cups chicken broth, 3 tbsp. Worcestershire sauce, 1 bay leaf, 2 tsp. paprika, 2 tsp. Italian seasoning
- Stir in uncooked noodles, cover and reduce heat to medium. Continue to simmer 15-20 minutes until pasta is cooked and much of the liquid is absorbed.8 oz. elbow macaroni
- Remove from heat. Remove the bay leaf and stir in cheddar cheese before serving.1 cup cheddar cheese
