The main content
Pulled Chicken Paprikash with Egg Noodles

Pulled Chicken Paprikash with Egg Noodles


  • 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


Serves: 4

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.