Chicken Paprika With Egg Noodles Recipe


Difficulty LevelMediumHealth IndexAverage


 Onions3⁄4 Cup (12 tbs), thinly sliced
 Butter3 Tablespoon
 All purpose flour1⁄4 Cup (4 tbs)
 Paprika2 Tablespoon
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Chicken stock2 Cup (32 tbs)
 Egg noodles4 1⁄2 Cup (72 tbs), uncooked
 Sour cream1 Cup (16 tbs)
 Cooked chicken3 Cup (48 tbs), diced

Nutrition Facts

Serving size

Calories 1014 Calories from Fat 369

% Daily Value*

Total Fat 42 g64.5%

Saturated Fat 18.2 g90.9%

Trans Fat 0.1 g

Cholesterol 246.4 mg

Sodium 807.6 mg33.7%

Total Carbohydrates 109 g36.3%

Dietary Fiber 7.7 g30.8%

Sugars 8.4 g

Protein 51 g101.3%

Vitamin A 96.1% Vitamin C 13.9%

Calcium 14.9% Iron 34.3%

*Based on a 2000 Calorie diet


Saute onions in butter until tender, but not brown.
Combine flour, paprika, salt and pepper; stir into onion until well blended.
Gradually add chicken stock; cook, stirring constantly, until thickened.
Meanwhile, cook noodles according to package directions; drain.
Carefully stir sour cream into sauce.
Add chicken and heat to serving temperature, but Do Not Boil.
Toss with cooked noodles until well coated.