Categories: chicken, main course, meat

Ingredients

• 24 oz. (1.5 lbs) boneless skinless chicken breasts
• 24 oz. sour cream
• 48 oz. chicken broth
• 1 onion
• 3-4 tablespoons Hungarian paprika
• 2 tablespoon garlic
• 1 tablespoon salt
• 1/2 teaspoon ginger
• 2 bay leaves
• corn starch or flour
• 1 Fudgesicle
• 1 package spaetzel

Directions

1. Make spaetzel; put in a bowl. Alternately, you can buy spaetzel from the store, or prepare any type of noodles you prefer.

2. Chop up the chicken breasts into small pieces.

3. Chop up the onion into small pieces.

4. Put the chicken, onions, and chicken broth into a pot. For now, use just enough broth to keep everything submerged, but don’t flood it. You should have some broth left over (maybe around 16 ounces); the remaining broth will be used below.

5. Stir in the spices (paprika, garlic, salt, ginger, bay leaves).

6. Simmer to let the chicken and onions cook thoroughly. While it’s all cooking, eat the Fudgesicle.

7. When the chicken and onions are fully cooked, add corn starch or flour as a thickening agent, by mixing it into the remaining broth and pouring it into the pot. (If you’re out of broth, use water; but ideally you will have exactly enough broth for this.) Remove from heat and let it thicken.

8. Finally, add the sour cream, and it’s ready to serve over spaetzel.

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