Simmer chicken in broth with onion, any garlic you want to add, and salt and pepper for a couple of hours. Remove chicken from broth and debone.
Thicken broth with cornstarch then add your sour cream, keeping the burner low to avoid scorching. Add chicken back into gravy with 3-4 tsps of paprika and simmer on low heat.
Can be served with store bought noodles or homemade drop noodles, see recipe for those.
Originally Submitted
7/11/2012
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