Ingredients: yield 3 litres
100g egg noodles, parboiled
1 white onion, diced fine
2 chicken breasts, cooked and diced
2 tablespoon smoked paprika
3 litres chicken stock
1 tablespoon thyme
1 tablespoon parsley
Salt and pepper to taste
In a large soup pot, sweat onions over medium heat until translucent. Add smoked paprika and cooked diced chicken and allow to cook 2 mins over medium high heat.
Add chicken stock and bring to a simmer over medium high heat
Reduce heat to medium, add in noodles and seasoning, and allow to simmer five minutes before serving.