Ingredients
- 1 whole chicken
- 2 cans chicken broth/stock
- 3 onions, minced
- 2 stalks celery, minced
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1 can cream of celery soup
- 1 can golden brown mushroom soup
- 1 T paprika
- About 32 ounce lowfat sour cream
- Egg noodles (recipe follows)
- 6 large eggs, beaten
- 3/4 teaspoon salt
- 3 T water
- 1 1/2 c. flour
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Chicken Paprikash With Egg Noodles
Servings: 12
Directions
- Place chicken in pot; cover with water and add in chicken broth/stock, onions, celery, pepper and salt. Low boil 1 hour. Remove chicken, let cool. Add in cream of celery soup, golden brown mushroom soup and paprika. Simmer 1/2 hour. Skin and cut up chicken in bite size pcs. Add in to pot and simmer 15 to 20 min. Add in lowfat sour cream. Fold in well, stirring so it doesn't scorch. Add in egg noodles by dropping from a spoon. Simmer till all the egg noodles are cooked. They will float when done, about 2 or possibly 3 min.
- Mix all ingredients with electric mixer till smooth. If mix is too thin, add in a little more flour.
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Summary
Reviews
January 21, 2013
there is maybe too many vegetables, but the result have to ne very tasty. In Transylvania we cook the paprikash mostly with onion and paprika.
