Chicken Paprikash Soup

This Chicken Paprikash Soup brings all the same comfort as chicken noodle soup, but with a paprika flavoured broth and a bit of sour cream added to the mix.

• You just need a bit of chicken for this soup or use leftover cooked or rotisserie chicken.
• It’s ready to enjoy in just about 30 minutes!
• Quick enough for a lunch soup, but hearty enough for dinner, too.

• 1 boneless chicken breast, or 2 boneless chicken thighs, cut into bite-sized pieces
• 1 Tablespoon butter
• 1/3 cup onion, diced
• Pinch red chili pepper flakes, optional
• 4 Cups chicken broth
• 4 oz. dried egg noodles, about 2 cups
• 14 oz canned tomatoes, whole hand crushed, diced, crushed or canned cherry tomatoes, with liquid (398 ml)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 Tablespoon sweet paprika
• 1/4 teaspoon dried thyme leaves
• 1/4 teaspoon dried basil leaves
• 1/8 teaspoon dried oregano leaves
• 1 cup water, plus more as needed to thin
• 1/4-1/3 cup fresh parsley, chopped
• 1/4 cup sour cream, plus a bit more if you'd like it creamier
• Salt and freshly ground pepper, to taste

• Additional chopped parsley
• Red pepper flakes