These are leftovers from the paprika roasted chicken. I add them into the soup. The soup recipe is from my mother-in-law. The difference is that she uses fresh chicken. I use leftover chicken, mushroom and add some poultry spice. We had it with Orecchiette pasta. This is good comfort food on a cold day.
Chicken (shredded)
1 medium size onion, chopped
2 tbsp olive oil
1 1/2 tsp paprika
1/4 tsp poultry seasoning
3 cups Chicken Stock
1 green bell pepper, cut into big slices
2 tbsp or more sour cream
8 oz mushroom, sliced
salt and pepper to taste
1 1/2 cup Orecchiette Pasta
Cook Orecchiette Pasta according to the package instructions, cover and set aside.
While the pasta is cooking, in a sauce pan heat oil, saute onion and mushroom until soft. Add chicken, paprika and poultry, stir until you can smell the aroma, be careful not to burn the spices. Pour in the chicken stock, bring to a boil, add bell pepper and sour cream. Cook for another 5 to 10 minutes, add salt and pepper to taste. Serve hot with pasta.
