We like tender, flavorful chicken thighs, but chicken breast will work too.
If you dont have hot paprika, add chili powder or cayenne pepper to taste.
Add chicken; cook, stirring occasionally, until browned all over, 8 to 10 minutes.
Photo:Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Add paprika, salt and hot paprika; cook, stirring constantly, until fragrant, about 1 minute.
Add tomatoes, scraping the bottom of the pot to loosen browned bits.
Add broth; bring to a boil over high heat.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Stir in noodles; cover and reduce heat to low.
Cook until the noodles are tender and the chicken is cooked through, about 8 minutes.
Stir sour cream and flour together in a small bowl until smooth.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Stir into the soup.
Cook, stirring occasionally, until the soup is thickened, 3 to 5 minutes.
Top with parsley and serve.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
To make ahead
Refrigerate in an airtight container for up to 3 days.
Add additional broth to loosen as needed.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
(-) Information is not currently available for this nutrient.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
