Harshita Sinha
2 pounds chicken, 2 medium onions, 3 cloves garlic, 2 medium carrots, 2 stalks celery, 1 large can diced tomatoes, 2 cups beef broth, 1 teaspoon paprika, salt and pepper to taste.
Heat oil in a large pot over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
Heat ghee in a pan.
Reduce heat to medium and add the chopped onions to the pot. Cook until they're softened and translucent, about 5 minutes.
Add the minced garlic, chopped carrots, and chopped celery to the pot. Cook for 1-2 minutes, until fragrant. Stir in the paprika.
Add the browned chicken ,diced tomatoes, and beef broth to the pot. Bring to a boil, then reduce the heat and simmer, covered, for 1 1/2 hours, or until the chicken is tender.
Season the soup with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley or thyme, if desired.
Warm, comforting, and full of flavor, this Hungarian Goulash soup is sure to become a family favorite.