1 rotisserie chicken
3 tablespoons extra-virgin olive oil (EVOO)
1 large onion, finely chopped
Salt and pepper
4 cloves garlic, sliced or grated on large side of rasp grater
3 tablespoons paprika (I use a mix of hot, smoked and sweet paprika, my own blend for spicy and smoky flavor—for mild, use all sweet; for smoky but not hot, 2 sweet and 1 smoked)
One 14-ounce can crushed or chopped fire-roasted tomatoes
1 roasted red pepper, finely chopped (or 1 jar pimientos)
2 cups chicken bone broth or stock
¾ cup sour cream
12 ounces wide egg noodles
2 tablespoons butter
1 cup fresh herbs, dill, parsley and chives, combined, loosely packed, then finely chopped
Remove skin and bones from chicken and shred the chicken into bite-sized pieces with your hands.
Heat a Dutch oven or pot over medium heat with EVOO, 3 turns of the pan, and add onions and season with salt and pepper, soften 5 to 7 minutes, add garlic and stir 2 minutes more, add paprika and stir, add tomatoes, roasted peppers, and broth or stock and bring to a bubble. Add chicken and let simmer for 20 minutes. Stir in sour cream to finish.
Meanwhile, bring a large pot of water to a boil and cook egg noodles 1 minute less than package directions. Reserve ½ cup water and drain, return to hot pot with butter and water and about ⅔ of herbs. Toss 1 minute.
Serve chicken on egg noodles and top with remaining herbs.