Easy comfort food dinner: Paprikash & noodles

Last night, I tried a recipe I clipped from the label on a can of Giant Eagle condensed cream of chicken soup. When you want quick and simple, those cream soups are terrific! Recipes and more info are below the gallery.

Busy Day Paprikash

Taken from label of Giant Eagle Condensed Cream of Chicken Soup.
Makes four servings (about 5 cups)


1 pound boneless skinless chicken breasts cut into 1″ chunks
1 medium onion, halved then sliced
2 teaspoons vegetable or olive oil
2 teaspoons paprika
1 can (10.5oz) condensed cream of chicken soup
1/4 cup water
1/4 cup lowfat sour cream
Hot cooked noodles

Pat chicken chunks dry with paper towel. In large skillet, sautee chicken and onion in oil until chicken is browned. Sprinkle paprika over chicken and onions, then stir in soup and water. Simmer this mixture for five minutes. Stir in sour cream. Heat, but do not let boil. Serve over hot noodles.
I made homemade noodles to go with this. The bread machine did a great job of kneading the dough to the right consistency while I worked on other things. Granted, they’re not as easy to make as a box of noodles from the store, but they’re not difficult to make, especially with a bread machine.  I used the following recipe from my Oster 5838 breadmaker’s user manual:

Basic Pasta Recipe for ABM


2 cups unbleached all purpose flour
1 cup semolina flour
1 teaspoon salt
1 tablespoon olive oil
1 cup water

I also added the following:

1 teaspoon onion powder
1/2 teaspoon garlic powder


1. Measure all ingredients into bread pan.

2. Select Dough setting

3. Press Start/Stop button and allow machine to mix 8-10 minutes. You may need to add a little water or flour if the dough is too dry or too wet. You may need to scrape the sides of the pan with a rubber spatula if ingredients aren’t mixing well. The dough should be cohesive, not crumbly, but shouldn’t be too sticky, either.

4. After dough forms a ball, remove dough from pan and roll out on lightly floured surface. Roll to 1/8″ thickness. Dust dough with flour if it’s sticky.

5. Cut into 1/8″ strips for narrow noodles or 1/4″ strips for medium noodles.

6. Cook noodles in a large pot of boiling, salted water for 5-6 minutes. Drain in colander.

The machine’s recipe book says to boil the noodles for 10-15 minutes. They would have been mush had I left them in that long! I don’t think I had them in for even five minutes before they were a perfect al dente. Obviously, the thinner your pasta, the more quickly it will cook. Just stir it occasionally while it boils and lift out a noodle to taste every so often. When they’re just barely chewy still, they’re done (at least how we like them).

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