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Chicken Paprika Soup

2 whole Boneless, Skinless Chicken Breasts, Diced While Still Partially Frozen
52 ounces, fluid Chicken Stock
1 head Garlic
1 cup Button Mushrooms, Sliced
1 whole Sweet Onion, Like Vidalia Or Mayan
1- 3/4 Tablespoon Sweet Hungarian Paprika
1 cup Dry Campanelle Pasta Or Your Favorite Noodle
3/4 cups Dairy Sour Cream
Salt and Pepper, to taste


Roast 1 head garlic topped with olive oil in a foil pouch in a 400-degree oven for 45 minutes. Meanwhile, heat the broth in a Dutch oven or stock pot over medium-high heat. Add the diced chicken and cook for 15 minutes. Saute the sliced mushrooms in butter, then add them to the soup base. Dice and caramelize the onion in a fry pan. Add to the soup. Bring to a boil. Add the paprika. Add your noodles, return to a boil, and then cook for 8-10 minutes. Reduce heat to low, add the sour cream and let it softly simmer for 10 minutes to allow the flavors to blend and the pasta to finish. Season with salt and pepper to taste.

Source: tastykitchen.com