Ingredients

The following ingredients have 4 Servings
  • 1 rotisserie chicken
  • 3 tablespoons extra-virgin olive oil (EVOO)
  • 1 large onion
  • finely chopped 
  • Salt and pepper
  • 4 cloves garlic
  • sliced or grated on large side of rasp grater 
  • 3 tablespoons paprika (I use a mix of hot
  • smoked and sweet paprika
  • my own blend for spicy and smoky flavor—for mild
  •  use all sweet; for smoky but not hot
  •  2 sweet and 1 smoked) 
  • One 14-ounce can crushed or chopped fire-roasted tomatoes
  • 1 roasted red pepper
  • finely chopped (or 1 jar pimientos)
  • 2 cups chicken bone broth or stock
  • ¾ cup sour cream 
  • 12 ounces wide egg noodles
  • 2 tablespoons butter 
  • 1 cup fresh herbs
  • dill
  • parsley and chives
  • combined
  • loosely packed
  •  then finely chopped  

Instruction

  • Remove skin and bones from chicken and shred the chicken into bite-sized pieces with your hands
  •   Heat a Dutch oven or pot over medium heat with EVOO, 3 turns of the pan, and add onions and season with salt and pepper, soften 5 to 7 minutes, add garlic and stir 2 minutes more, add paprika and stir, add tomatoes, roasted peppers, and broth or stock and bring to a bubble
  • Add chicken and let simmer for 20 minutes
  • Stir in sour cream to finish
  • Meanwhile, bring a large pot of water to a boil and cook egg noodles 1 minute less than package directions
  •  Reserve ½ cup water and drain, return to hot pot with butter and water and about ⅔ of herbs
  •  Toss 1 minute
  •   Serve chicken on egg noodles and top with remaining herbs
  •