Chicken Paprika Soup

• 2 Tablespoons Vegetable Oil
• 2 Tablespoons Salt And Pepper To Sprinke Over Chicken
• 2 pounds Chicken Thighs And Bone In Split Chicken Breast
• 2 boxes (32 Oz. Box) Chicken Stock
• 3 Tablespoons Dill Weed
• 3 Tablespoons Dill Seed
• 3 stalks Carrots, Diced
• 2 whole Onions, Diced
• 3 stalks Celery, Diced
• 1 package (12 Oz. Package) Wide Egg Noodles, Cooked
• 3 Tablespoons Paprika
• 1 cup Sour Cream

1. Heat oil over medium to high heat in a stock pot. Sprinkle salt and pepper over the chicken, put it into the hot oil and brown it on all sides. Then add chicken stock (enough to cover the chicken), dill weed and dill seed. Bring soup to a rapid boil and then turn down to simmer for about two hours or until chicken falls off the bone. At that point, use a slotted spoon to pull the chicken out of the soup. Remove bones from the chicken, chop the meat and then put chicken back into the pot along with the carrots, onions, and celery and simmer for about another 45 minutes.
2. In the meantime, make your egg noodles according to package instructions. When the veggies are tender (after about 45 minutes of simmering), mix paprika and sour cream in a bowl and stir the mixture into the soup. You can add more sour cream and paprika to your liking.
3. When you are ready to eat, put some egg noodles in your soup bowl and pour soup over it. Serve with a piece of crusty Italian bread. Enjoy!

vegetable oil, salt, chicken, chicken, dill, dill, stalks carrots, onions, stalks celery, egg noodles, paprika, sour cream

Taken from tastykitchen.com/recipes/soups/chicken-paprika-soup-2/ (may not work)