Ingredients
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1 red bell pepper
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1 medium yellow onion
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2 tbsp unsalted butter
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3 tbsp paprika, plus more to serve
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2 tbsp all-purpose flour
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1 tbsp tomato paste
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2 cloves garlic, minced
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1 (32 oz) pkg low-sodium chicken broth
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1 (28 oz) can diced tomatoes
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1 cup water
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1/2 (12 oz) bag uncooked wide egg noodles
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3 cups shredded rotisserie chicken
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1/2 cup sour cream, plus more to serve
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1/4 cup chopped dill, divided
Steps
1
Halve the bell pepper and remove the seeds. Finely chop the pepper and onion. In a large Dutch oven, melt the butter on medium-high. Add chopped pepper and onion and season with salt and pepper. Cook 6–8 min., until softened, stirring occasionally. Stir in the paprika, flour, tomato paste, and garlic. Cook 1 min., until fragrant, stirring constantly.
2
Add the broth, scraping up any browned bits. Stir in the diced tomatoes and water and bring to a boil. Season well with salt. Reduce heat to a simmer and add the egg noodles. Cook 5–6 min., until nearly tender.
3
Stir in the shredded chicken and cook 1–2 min., until warmed through. In a small bowl, stir ¼ cup hot broth into the sour cream until smooth, then stir mixture back into pot. Season with salt and pepper. If soup is too thick, stir in ½–1 cup more water. Ladle soup into bowls and garnish with a dollop of sour cream, chopped dill, and a dash of paprika, if desired.
Tips
Noodles will absorb liquid as they sit in the soup. Stir in additional broth when reheating leftovers.
