|Mom, me, and my daughter Debbee|
|Mom was a waitress at Johnny and Kay's waaaay back in the 70s|
Mom's Chicken Paprika
chicken (whole, parts, breast only- whatever you prefer, I used boneless skinless thighs this time)
1 cup chopped onion
1 cup chopped celery- I use the leaves also
coupe gloves garlic, chopped
chicken stock or broth
1 bag frozen noodles or about 1 lb homemade
1 cup sour cream
salt and pepper
In deep stockpot place onion, celery, garlic and chicken. Add chicken stock to cover chicken, add a couple grinds black pepper and a big pinch of salt. Cover pot, bring to boil then reduce and simmer until chicken is very tender and falls off the bone.
Remove and strain broth (SAVE THAT BROTH!!!) and when cool enough to handle, remove meat from the bones and cut into bite sized pieces. You CAN use boneless chicken but you definitely get better flavor with chicken on the bone, if you have time to cook it. Otherwise, leftover roast chicken and a can of chicken broth is a good quick substitute.
** Note- you CAN skip straining the brother if you are able to get all the chicken bones and skin and yuckies out if you want to leave the onions and celery bits in the broth. I sometimes do.
Return meat to pot, bring to boil. Add the noodles and cook until tender, adding more broth if necessary. You want the noodles to soak up most of the liquid during cooking, you don't want a soupy consistency. Stir OFTEN to prevent noodles from sticking or burning.
When noodles are done, remove from heat, drain off any excess liquid that might remain, and stir in the sour cream and 1-2 tablespoons paprika. Mix well, and serve.