~ 2lb chicken (I use chicken thighs and bone in split chicken breast)
3 Tbs vegetable oil
S/P
2 boxes chicken stock
3 Tbs dill weed
3 Tbs dill seed
3 carrots diced
3 celery stalks diced
2 onions diced
3 Tbs paprika
1 cup sour cream
1 pkg of wide egg noodles
Heat oil over medium to high heat in stock pot. Sprinkle S/P over chicken and brown on all sides. Add chicken stock (enough to cover the chicken). Add dill weed and dill seed. Bring soup to a rapid boil and turn down to simmer for about two hours or until chicken falls off the bone. Remove bones from chicken and put chicken back into the pot along with the carrots, onions, and celery and simmer for about another 45 minutes. In the meantime make your egg noodles. When the veggies are tender – 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. 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!
Kitchen Monkey 
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